Goose and Duck Specialties
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Rendered Duck Fat - 7 oz/200 gr by Terroirs d'Antan, France.
Excellent for cooking! It gives food an exquisite flavor.
Cooking Suggestions: Rendered duck fat can be used to sautee potatoes - it will make them crispy on the outside and soft in the inside.
This product has a shelf life of 4 weeks when properly refrigerated between 34°F and 36°F. Shelf Life is 9 months if frozen.
Ingredients: Duck Fat.
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Frozen Duck Breast Magret - 0.9-1.1 lb/400-500 gr, Canada.
Magret means literally the lean portion of a fat duck.
Ingredients: Duck breast, salt, water, sugar, spices, natural flavoring sodium erythorbate, sodium nitrite.
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Rendered Duck Fat - fully-cooked - 11.28 oz/320 gr by Rougie, Canada.
Use as a cooking or frying oil.
Ideal for frying potatoes or to prepare your own confit.
Fully cooked/Sterilized/Prepared/Ready-to-eat
Store in a cool dry place & avoid direct sunlight
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Duck Liver Mousse with Port wine topped with aspic - 7 oz/200 gr by Terroirs d'Antan, USA.
Ingredients: Duck Fat, duck liver and chicken liver pate, milk, fresh eggs, port wine, cornstarch, salt, sugar, hydrlyzed corn, soy and wheat protein, pepper, spices, aspic.
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Mousse of Duck Foie Gras 'All Natural'- 7 oz/200 gr by Terroirs d'Antan, USA.
With Port Wine and Raisins. Topped with Aspic.
Ingredients: Duck liver pate, duck fat, duck foie gras, milk, eggs, port wine, raisins, sugar, pepper, spices, aspic.
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Duck Legs Confit - 7 oz/200 gr by Terroirs d'Antan, USA.
Individual piece of duck confit - confit de canard. Ready to eat.
Actual items may differ slightly from pictures shown.
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Parfait with 70% Duck Foie Gras in Terrine - 2.2 lb/1 kg by Rougie, Canada.
Emulsion of 70% duck foie gras with duck fat, cream and eggs. Flavored with Port wine.
After opening, 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.
Serve with late harvest white wine or smooth red wine.
Serves 20 to 25. Ideal for catering and banquets.
Ingredients: Duck foie gras, water, duck fat, whole liquid eggs, salt, port wine, modified milk ingredients, spices, sodium erythorbate, sodium nitrine.
Prepared / Ready-to-use
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Mousse of Duck Foie Gras, All Natural - 3.2-3.8 lb/1.5-1.7 kg by Terroirs d'Antan, USA.
With Port Wine and Raisins. Topped with Aspic
No Artificial Ingredients.
Ingredients: Duck liver, duck fat, duck foie gras, milk, eggs, port wine, raisins, sugar, pepper, spices, aspic.
Approximately 3.2 to 3.8 lbs each
You are charged based on the actual product weight shipped.
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Duck Liver Mousse with Port Wine - 3.6 lb/1.65 kg by Terroirs d'Antan, USA.
Mousse de Canard Au Porto.
Ingredients: Duck Fat, duck liver and chicken liver, milk, fresh eggs, port wine, cornstarch, salt, sugar, hydrolyzed corn, soy and wheat protein, pepper, spices, aspic.
Approximately 3.2 - 3.6 lbs each
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Goose and Duck Liver Mousse - Supreme with Sauterne 'All Natural' - 3.6 lb/1.6 kg by Terroirs d'Antan, USA.
Topped with Aspic and Orange.
Ingredients: Goose liver, duck liver, duck fat, chiken fat, milk, fresh eggs, sauterness, cornstarch, salt, sugar, hydrolyzed corn, soy and wheat proteins, pepper, spices, Aspic: Water gelatin, vinegar, cognac, salt.
Approximately 3.2 - 3.6 lbs each
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Ficelle Micuit for canapés 4 pieces, 10.6 oz each - 2.6 lbs./1.2 kg by Rougie/Marky's, Canada.
1 inch diameter slices
Perfect for appetizers, hors d’oeuvres, canapés and more
Ideal for banquets, catering, busy restaurants and hotels
Each stick (10.6 oz each) serves 30 canapés
Each case serves over 350 canapés
Ingredients: Emulsion of 50% duck foie gras with duck fat, cream and eggs. Flavored with Port wine.
Approximately 2.6 lbs per pack
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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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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