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 - 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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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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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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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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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' - 8.8 oz/250 gr by 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 5 to 7
100% whole duck foie gras
Semi-cooked / pasteurized
Refrigerator: 36°F to 40°F
Actual items may differ slightly from pictures shown.
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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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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 35.2 oz/1 kg 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
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Block of Goose Foie Gras - Micuit Liver Fresh in Foil - 7.4 oz/210 gr by Bizac, France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Block of Goose Foie Gras with 3% Truffles - Micuit Liver Fresh in Foil - 7.4 oz/210 gr by Bizac, France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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, Truffle 3%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Duck Foie Gras Micuit in Aspic with Armagnac Brandy - whole, ready to eat - 6.34 oz/180 gr by Bizac, France.
Ingredients: goose liver, water, armagnac brandy, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
Semi-cooked, pasteurized. Ready to eat.
Suggestions:
· 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.
Ideal for a party of 4.
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Goose Foie Gras Micuit in Aspic with Port Wine - whole liver, ready to eat - 6.34 oz/180 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: goose liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
Ready to serve.
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Marky's Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 35.2 oz/1 kg, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, turffle 3%, salt, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Ready to serve.
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Marky's Block of Goose Foie Gras Micuit - ready to eat - 14.8 oz/420 gr, 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 eat.
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Marky's Block of Goose Foie Gras Micuit - ready to eat - 35.2 oz/1 kg, 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 Duck Foie Gras Micuit with Port Wine - 3% Truffles in Center – 14.8 oz/420 gr 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. Ideal for a party of 8 to 10.
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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Goose Foie Gras Micuit with Truffles 3% - ready to eat wrapped in foil goose liver pate - 10.9 oz/310 gr by Rougie, Perigord France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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, Truffle 3%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Micuit with Truffles 3% - ready to eat wrapped in foil goose liver pate - 5.1 oz/145 gr by Rougie, Perigord France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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, Truffle 3%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Micuit - ready to eat wrapped in foil goose liver pate - 5.1 oz/145 gr by Rougie, Perigord France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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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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