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.
Bestsellers
Micuit, Semi-Cooked Foie Gras
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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 14.75 oz/420 gr by Rougie, Perigord 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.
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.
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Block of Duck Foie Gras Micuit with Truffles 3% - ready to eat - 35.2 oz/1 kg by Rougie, Perigord 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 & ready-to-eat.
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Duck Foie Gras Micuit - ready to eat - 2.8 oz/80 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve.
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.
Ingredients: Duck liver, salt, armagnac, sugar, pepper, sodium erythorbate, sodium nitrite.
Keep refrigerated.
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Duck Foie Gras Micuit in Aspic with Armagnac Brandy - whole liver, ready to eat - 6.34 oz/180 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve
Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up dessert spoon with hot water. Scoop out spoon-size portions. Display on center of plate. Decorate with aspic. 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.
Ingredients: Duck liver, aspic with Armagnac brandy (water, gelatin, Armagnac brandy), salt, sugar, pepper, ascorbic acid, sodium nitrate.
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Duck Foie Gras Micuit - ready to eat conserved duck liver pate - 6.34 oz/180 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, duck liver pieces 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Duck Foie Gras Micuit - whole, ready to eat - 4.4 oz/125 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve.
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.
Ingredients: Duck liver, salt, armagnac, sugar, pepper, sodium erythorbate, sodium nitrite.
Keep refrigerated.
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Mousse of Duck Foie Gras Terrine - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
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.
Plastic terrine, easy open.
Shelf life 2 years in Refrigerator: 36°F - 40°F.
Pasteurized, Prepared / Ready-to-eat.
Emulsion of 50% 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 pe...
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Whole Gooose Foie Gras Micuit in Aspic with Port Wine - ready to eat - 6.34 oz/180 gr by Rougie, Perigord France.
Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up dessert spoon with hot water. Scoop out spoon-size portions. Display on center of plate. Decorate with aspic. 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.
Ingredients: Goose liver, aspic with Port wine (water, gelatin, Port wine 5%), salt, sugar, pepper, ascorbic acid, sodium nitrate.
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Block of Duck Foie Gras Micuit - conserved duck liver pate - ready to eat - 35.2 oz/1 kg by Bizac, 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.
Ingredients: Duck liver, pieces of duck liver 30%, water, salt, armagnac wine, sugar, pepper, ascorbic acid, sodium nitrate.
Keep refrigerated between 36°F and 40°F.
Serve Chilled.
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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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