Duck liver is more rustic, with a stronger taste. Goose liver is softer, more delicate, more creamlike. Sliced and ready to be served, the liver is much appreciated cold but not frozen - it must be taken out of the refrigerator 15 minutes before being savoured on slices of farmhouse bread slightly roasted. Serve it with a Sauternes, a champagne or a light red wine.
Micuit is a process of partially cooking the goose or duck foie gras, therefore preserving the blocks for a longer period of time. Micuit foie gras is ready to serve, but needs refrigeration.
Micuit, Semi-Cooked Foie Gras
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Whole Duck Foie Gras Micuit with Armagnac - 2.8 oz/80 gr by Rougie, Canada.
Warm-up spoon with hot water. Serve spoon-size portions on center of plate or directly on bread. 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 delicate taste. Serve with late harvest wine or Port wine.
Ideal for 2.
Ingredients: Whole piece of duck foie gras, flavored with Armagnac.
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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Whole Duck Foie Gras 'Au Torchon' - 0.9-1.3 lb/408-590 gr, Rougie/Marky's Canada.
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.
Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ideal for a party of 10 to 12
100% whole duck foie gras
Semi-cooked / pasteurized
Refrigerator: 36°F to 40°F
Approximately 1.1 to 1.2 lbs each
Actual items may differ slightly from pictures shown.
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Block of Duck Foie Gras Micuit with Port Wine - 3% Truffles in Center - 35.2 oz/1 kg by Rougie, Canada/France.
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. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Serves 20 to 25. Ideal for catering and banquets.
Ingredients: Foie gras: 70% homogenized foie gras with 30% whole foie gras pieces. 3% truffle added in the center.
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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Whole Duck Foie Gras Micuit with Armagnac - 4.4 oz/125 gr by Rougie, Canada.
Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up spoon with hot water. Serve spoon-size portions on center of plate or directly on bread. 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 delicate taste. Serve with late harvest wine or Port wine.
Ideal for 3-4.
Ingredients: Whole piece of duck foie gras, flavored with Armagnac.
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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Block of Duck Micuit Foie Gras in a plastic mould - 17.60 oz./500 gr by Rougie, Perigord France.
Block of Foie Gras: is composed of reconstituted foie gras, pieces of foie gras are worked together and amalgamated to give Foie gras a smooth and regular consistency.
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. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ingredients: Duck liver, pieces of duck liver 30 %, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to Serve.
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Mousse of Duck Foie Gras Terrine Micuit with Port Wine - 35.2 oz/1 kg by Rougie, Canada/France.
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.
This terrine serves 20 to 25, ideal for catering and banquets.
Ingredients: Duck liver, duck fat, cream 15% (milk, cream, carboxymethyl cellulose, guar gum, carob gum, mono and diglycerides, carraghenine), eggs, whey protein concentrate, port wine, salt, sugar, spices, sodium erythorbate, sodium nitrite.
Contains eggs and milk ingredients.
Semi-cooked/Pasteurized/Prepared /Ready-to...
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Terrine of Duck Foie Gras Micuit - Terrine de Canard - 35.2 oz/1 kg by Rougie, Canada.
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. Do not spread on bread to fully enjoy the rich texture and taste.
Serve with late harvest wine.
Serves 20 to 25.
Ideal for catering and banquets.
Ingredients: 70% duck foie gras emulsion, 30%whole duck foie gras pieces, flavored with Armagnac.
Semi-cooked/Pasteurized/Prepared/Ready-to-eat
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Duck Foie Gras Micuit with Truffles 3% - ready to eat conserved duck liver pate - 14.1 oz/400 gr by Bizac, France.
Ingredients: Duck liver, pieces of duck liver 30%, water, truffles 3%, salt, armagnac wine, sugar, pepper, ascorbic acid, sodium nitrate.
Keep refrigerated between 36°F and 40°F.
Serve chilled. Ready to eat.
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Goose Foie Gras Micuit 'Allegro' - ready to eat - 2.8 oz/80 gr by Bizac, France.
Ready to serve - duo pack.
Ideal for a party of two.
Ingredients: goose liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Micuit - ready to eat conserved goose liver pate - 14.8 oz/420 gr by Bizac, France.
Ingredients: Goose liver, water, portwine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Ready to serve.
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Block of Goose Foie Gras Micuit - ready to eat - 35.2oz/1 kg by Bizac, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Ready to serve.
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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 14.8 oz/420 gr by Bizac, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, truffles 3%, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Serve chilled. Ready to eat.
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