Terrine of Duck Foie Gras
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Duck Rillettes - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Duck meat, white wine, wheat crumbs, water, onions, salt, spices, sodium erythorbate, sodium nitrite.
Plastic terrine, easy open.
Shelf life 2 years in Refrigerator: 36°F - 40°F.
Pasteurized, Prepared / Ready-to-eat.
Slowly cooked shredded duck meat confit.
Spread on toasted bread and serve with cornichons. Serve with white or red wine. This terrine serves 15 to 20, ideal for charcuterie platters.
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Duck Meat Terrine with Confit and Magret - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Duck leg confit (duck leg meat, salt), water, duck gizzard confit (duck gizzards, salt), duck magret (duck breast meat, salt, sodium nitrite), flavorings (potato starch, salt, natural flavor, herbs, powdered leek, spices), vegetable stock (vegetable concentrate: carrots, onion, leek, celery; maltodextrin, salt, glucose syrup, sunflower oil, olive oil, natural flavor), garlic, gelling agents (carrageenan, carob gum), chives, parsley. Contains wheat.
Plastic terrine, easy open.
Shelf life 2 years in Refrigerator: 36°F - 40°F.
Pasteurized, Prepared / Ready-to-eat.
All-duck coarse pâté with chunks of magret...
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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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Terrine of Duck Foie Gras Micuit - Terrine de Canard - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Cooking Suggestion: 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: Duck liver, pieces of duck liver 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to serve.
Refrigerate: 36°F - 40°F
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Duck Stew Terrine with Pork and Vegetables - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Prepared duck meat (duck meat, water, salt, sugar, sodium nitrite), water, pork meat, carrots, celery, white wine, flavorings (potato starch, salt, natural flavor, herbs, powdered leek, spices), dijon mustard (water, mustard seed, vinegar, salt, citric acid, potassium disulfite, turmeric), garlic, chives, gelling agents (carrageenan, carob gum), parsley, salt, pepper, thyme, laurel. Contains wheat and sulfites.
Plastic terrine, easy open.
Shelf life 2 years in Refrigerator: 36°F - 40°F.
Pasteurized, Prepared / Ready-to-eat.
Stewed duck meat with pork, carrots, celery, white wine, Dijon mustard and her...
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