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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Block of Goose Micuit Foie Gras in a plastic mould - 17.60 oz./500 gr by Rougie, Perigord France.
Goose Foie Gras, semi-cooked (pasteurized) in a plastic terrine, easy open.
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 10 to 12. Ideal for catering and banquets.
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Goose Foie Gras Micuit - ready to eat conserved goose liver pate - 5.1 oz/145 gr Rougie, Perigord 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 - 35.2 oz/1000 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.
Ideal for catering and banquets.
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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Goose Foie Gras Micuit with Truffles 3% - ready to eat - 5.1 oz/145 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, water, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
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Goose Foie Gras Micuit - ready to eat conserved goose liver pate - 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, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate. Keep under refrigeration between 36°F and 40°F.
Ready to eat.
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Block of Goose Foie Gras Micuit - 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.
Ingredients: Goose liver, pieces of Goose liver 30%, water, salt, Portwine, sugar, pepper, sodium ascorbate, sodium nitrate.
Ideal for catering and banquets.
Ready to serve.
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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 10.9 oz/310 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 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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Mille-Feuille Goose Foie Gras Micuit with Truffles 6% - ready to eat - 14.46 oz/410 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, truffles 6 %, salt, portwine, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to serve.
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Mille-Feuille Goose Foie Gras Micuit with Truffles 6% - ready to eat - 7 oz/200 gr by Rougie, Perigord France.
Cooking Suggestion: After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on 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.
Refrigerate: 36°F - 40°F
Ingredients: Goose liver, truffles 6 %, salt, portwine, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to serve.
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Whole Piece of Duck Foie Gras in Aspic with Armagnac Micuit - 6.34 oz/180 gr by Rougie, Canada/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. 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 a party of 4
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 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: Duck liver, aspic with Port wine (water, gelatin, Port wine 5%), salt, sugar, pepper, ascorbic acid, sodium nitrate.
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