Duck Foie Gras - slices - raw frozen - 2-2.3 lb/0.9-1.07 kg. Product of France. Foies gras are Instant Quick Frozen through a liquid nitrogen tunnel at -55?F within 1 hour after extraction. Benefits: Enzymatic decay of liver cells is stopped û cell structure remains intact. Excellent yield, firm texture, little rendered fat. Amazingly consistent quality & taste used by many award winning chefs. Reduces food cost, top quality portions, ideal for catering/banquets. Cooking frozen: ? sear 1 to 2 mn on each side over medium heat ? rest 2 min n to allow center to thaw ? cook in oven 4 mn at 350?F Cooking thawed: ? thaw for 15 mn ? sear 2 to 3mn on each side Ingredients: Slices of Raw Duck liver. Keep frozen under -18?C.
Terrine of Duck Foie Gras Micuit - Terrine de Canard - ready to eat - 35.2 oz/1 kg. From 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.
Whole Duck Foie Gras - raw flash frozen - 14.1 oz/400 gr from France.An entire Duck prepared in a terrine or jar, or poached in vacuum packing. This is Foie Gras at its best andnoblest and it is intended for exceptional occasions. Once upon a time, 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. Rougie, a specialist in Foie Gras since 1875, chose Perigord Noir as a base. Since then, five generations have combined their creativity and know-how to elevate their French Foie Gras to connoisseurs' highest standards.
Duck Foie Gras Micuit in Aspic with Armagnac Brandy - whole, ready to eat - 6.34 oz/180 gr. Product of France. Semi-cooked, pasteurized and ready to serve 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. Ingredients: Duck liver, aspic with Armagnac brandy (water, gelatin, Armagnac brandy), salt, sugar, pepper, ascorbic acid, sodium nitrate.
Whole Duck Foie Gras - raw flash frozen. From Canada. Instructions: Unfrozen product must never be frozen again. Keep in freezer below -18?C. How to thaw out the product: Take the whole duck foie gras still vacuum packed out of the freezer. Place it into a kitchen sink full of cold water and leave the tap open to allow the water to renew gently. It will take 1 hour 30 min. to 2 hours to thaw out the duck foie gras. After this period the product is ready to use.
Whole Duck Foie Gras - raw flash frozen. From France. Instructions: Unfrozen product must never be frozen again. Keep in freezer below -18?C. How to thaw out the product: Take the whole duck foie gras still vacuum packed out of the freezer. Place it into a kitchen sink full of cold water and leave the tap open to allow the water to renew gently. It will take 1 hour 30 min. to 2 hours to thaw out the duck foie gras. After this period the product is ready to use.
Block of Goose Foie Gras Micuit with Truffles 3%. Delicious gourmet. Ready to eat. Product of France. Ingredients: Goose liver, pieces of goose liver 30%, water, truffles 3%, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate. Keep refrigerated between 36?F and 40?F. Serve chilled.
Mousse of Goose Liver Fully-cooked - ready to eat conserved - 11.2 oz/320 gr. From France. Light and delicate emulsion with 20% foie gras, pork fat, chicken liver, gelatin. Fully cooked, sterilized, ready to serve. Serving suggestions: Refrigerate before opening can. Serve chilled but not ice cold. Cut-out 1/3 inch slices to display on center of plate or use as spread. Serve with or on French bread or brioche. May also be used for stuffing or as a steak topping ôTournedos Rossiniö-style. Ideal for a party of 10. Mousse ingredients: Goose liver, pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, gelatine, pepper, sodium ascorbate.
Mousse of Goose Liver Fully-cooked - ready to eat conserved - 11.2 oz/320 gr. From France. Ideal for spreading, stuffing or slicing. An inexpensive alternative to Foie Gras. Serving Suggestions: Refrigerate before opening can. Serve chilled but not ice cold. Cut-out 1/3 inch slices to display on center of plate or use as spread. Serve with or on French bread or brioche. May also be used for stuffing or as a steak topping ôTournedos Rossiniö-style. Ideal for a party of 10. Ready to serve. Mousse ingredients: Goose liver, pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, gelatine, pepper, sodium ascorbate.
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