Fully-cooked foie gras is cooked at temperatures over 200°F for close to 2 hours. With this process, products are shelf stable and can be stored up to 3 years at room temperature.
No refrigeration is required for storage.
Bestsellers
Fully-Cooked, Conserved Foie Gras
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Duck Foie Gras with Port Wine, 3% Truffles in Center - Fully-cooked - 2.6 oz/75 gr by Rougie, Canada/France.
Refrigerate before opening can. Separate slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ideal for a party of 2.
100% homogenized foie gras. 3% truffle added in the center of each slice. Convenient slice separator to facilitate serving.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine - Fully-cooked- 5.1 oz/145 gr by Rougie, Canada/France.
Refrigerate before opening can.Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ideal for a party of 3 or 4
100% homogenized foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Mousse of Duck with Truffles 2% - fully-cooked - 11.2 oz/320 gr by Rougie, Canada/France.
Refrigerate before opening can. Serve chilled but not ice cold. Cut-out 1/3 inch slices to display on center of plate or use as spread. Serve with or on French bread or brioche. May also be used for stuffing or as a steak topping “Tournedos Rossini”-style.
Ideal for a party of 10
Light and delicate emulsion with 50% foie gras, duck fat, eggs, and 2% truffles. No Pork.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Mousse of Duck - fully-cooked - 11.2 oz/320 gr by Rougie, Canada/France.
Refrigerate before opening can. Serve chilled but not ice cold. Cut-out 1/3 inch slices to display on center of plate or use as spread. Serve with or on French bread or brioche. May also be used for stuffing or as a steak topping “Tournedos Rossini”-style.
Ideal for a party of 10.
Light and delicate emulsion with 20% foie gras, pork fat, chicken liver, gelatin.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Armagnac - Fully-cooked - 7 oz/200 gr by Rougie, Canada/France.
Refrigerate before opening can. Separate slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ideal for a party of 4 or 5
100% homogenized duck foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine, 3% Truffles in Center - Fully-cooked - 5.1 oz/145 gr by Rougie, Canada/France.
Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ideal for a party of 3 or 4
100% homogenized duck foie gras. 3% truffle added in the center.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine, 3% Truffles in Center - Fully-cooked - 10.9 oz/310 gr by Rougie, Canada/France.
Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ideal for a party of 6 to 8
100% homogenized foie gras. 3% truffle added in the center
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 1.76 oz/50 gr by Bizac, France.
Foie Gras was appreciated by Egyptians and Romans; then, it became a favorite at Louis XV & Louis XVI tables, later inspiring some of the greatest writers. Bizac, a specialist in Foie gras, has combined creativity and know-how to elevate its product to the highest standards.
Ingredients: Duck liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 2.6 oz/75 gr by Bizac, France.
Foie Gras was appreciated by Egyptians and Romans; then, it became a favorite at Louis XV & Louis XVI tables, later inspiring some of the greatest writers. Bizac, a specialist in Foie gras, has combined creativity and know-how to elevate its product to the highest standards.
Ingredients: Duck liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Served chilled.
Great for a French gourmet food gift.
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 7 oz/200 gr by Bizac, France.
Ingredients: Duck liver, water, armagnac wine, sugar, pepper, sodium ascorbate, sodium nitrate.
Serve chilled.
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 1.76 oz/50 gr by Bizac, France.
Bizac, France - a specialist in Foie gras, has combined creativity and know-how to elevate its product to the highest standards.
Block of Foie Gras is composed of reconstituted foie gras with or without pieces.
Ingredients: Goose liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 2.6 oz/75 gr by Bizac, France.
Bizac, France - a specialist in Foie gras, has combined creativity and know-how to elevate its product to the highest standards.
Block of Foie Gras is composed of reconstituted foie gras with or without pieces.
Chill before serving.
Ingredients: Goose liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
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