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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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 2.6 oz/75 gr by Rougie, Perigord France.
100% homogenized goose foie gras. 3% truffle added in the center of each slice. Convenient slice separator to facilitate serving. Ready to serve.
Ideal for a party of 2. Serve chilled.
Ingredients: Goose liver, water, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 5.1 oz/145 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, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Serve chilled.
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Mousse of Goose Liver Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Rougie, Perigord France.
Light and delicate emulsion with 20% foie gras, pork fat, chicken liver, gelatin.
Fully cooked, sterilized, ready to serve.
Serving suggestions:
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.
Mousse ingredients: Goose liver, pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, gelatine, pepper, sodium ascorbate.
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Mousse of Goose Liver Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Bizac, France.
Ideal for spreading, stuffing or slicing. An inexpensive alternative to Foie Gras.
Serving Suggestions:
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. Ready to serve.
Mousse ingredients: Goose liver, pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, gelatine, pepper, sodium ascorbate.
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Mousse of Duck Liver with Truffles 2% Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Rougie, Perigord 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.
Ingredients: Light and delicate emulsion with 50% foie gras, duck fat, eggs, and 2% truffles. No Pork.
Shelf stable, sterilized & 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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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 5.1 oz/145 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, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Served chilled.
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 7.4 oz/210 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 nitrate.
Served chilled.
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