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    whole goose foie gras

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  • Whole Goose Foie Gras Entier (goose liver)

    Lightly spiced fresh fat goose liver filled and heat treated in a glass jar with a metal clip. It has a homogeneous cutting sheet with light yellowish pink color and an incomparable taste.

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  • Premium Quality Goose Foie Gras 100g

    "Heat treated whole conserve made of 91% fat goose liver and filled in a square metal can. The goose liver does not get any flavoring, only salt, so the taste has the full characteristic of the pleasing, tender goose liver. We recommend it per se, with toast, fruits, fruit sauces or vegetables. Our drink recommendation is a sweet white wine, especially the Tokay 'aszú' or 'furmint'."

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  • Premium quality goose foie gras 400g (14.11oz)

    Heat treated whole conserve made of marinated fat goose liver and filled in a square metal can. It has a cutting sheet with light-yellowish liver chunks. We recommend it per se, with toast, fruits, fruit sauces or vegetables. Our drink recommendation is a sweet white wine, especially the hungarian Tokay 'aszu' or 'furmint'. Liver content 91% REX CIBORUM "King of the meals - Meal of the kings" latin phrase is the trade mark of our high quality liver products. Under this brand name special, exclusive

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  • Duck Foie Gras, Whole Grade A 1.1-1.8 lb.

    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. Duck Liver Foie Gras: Plain With Truffles Duck Foie Gras, Whole Grade A 1.1-1.8 lb. Whole Duck Foie Gras Grade 'A' - Previously Frozen liver raw

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  • Duck Foie Gras, Whole Grade B 1.6-2.2 lb.

    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. Duck Liver Foie Gras: Plain With Truffles Duck Foie Gras, Whole Grade B 1.6-2.2 lb. Whole Duck Foie Gras Grade 'B' - Previously Frozen raw liver

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  • Rougie Whole Duck Foie Gras with Truffles, Millefeuille 17.6 oz.

    :: Rougie Whole Duck Foie Gras with Truffles, Millefeuille 17.6 oz. Duck Liver Foie Gras 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. Duck Liver Foie Gras: Rougie Whole Duck Foie Gras with

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  • Meat: A Kitchen Education

    Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks--each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. "Meat: A Kitchen Education" is Peterson's guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented

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  • Rougie Whole Duck Foie Gras w/ Armagnac, Micuit 2.8 oz.

    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. Rougie Whole Duck Foie Gras w/ Armagnac, Micuit 2.8 oz. Duck Liver Foie Gras: Plain With Truffles Whole piece of duck foie gras, flavored with

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  • Micuit, Semi-Cooked Foie Gras

    :: Rougie Block of Duck Foie Gras w/ Port Wine - 3% Truffles, Micuit 14.8 oz. Micuit, Semi-Cooked Foie Gras 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

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  • Meat: A Kitchen Education

    Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks--each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. "Meat: A Kitchen Education" is Peterson's guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented

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  • Rougie Terrine of Duck Foie Gras w/ Armagnac, Micuit 2.2 lb.

    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. Duck Liver Foie Gras: Plain With Truffles Rougie Terrine of Duck Foie Gras w/ Armagnac, Micuit 2.2 lb. Terrine of Duck Foie Gras Micuit -

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  • Foie Gras Liver

    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 . Rougie Block of Duck Foie Gras w/ Port Wine - 3% Truffles, Micuit 35.2 oz. 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

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  • Rougie Terrine of Duck Foie Gras w/ Armagnac, Micuit 2.2 lb.

    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. Rougie Terrine of Duck Foie Gras w/ Armagnac, Micuit 2.2 lb. Duck Liver Foie Gras: Plain With Truffles Terrine of Duck Foie Gras Micuit -

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  • Rougie Terrine of Duck Foie Gras w/ Armagnac, Micuit 1.1 lb.

    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. Duck Liver Foie Gras: Plain With Truffles Rougie Terrine of Duck Foie Gras w/ Armagnac, Micuit 1.1 lb. Terrine of Duck Foie Gras Micuit -

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  • Foie Gras Liver

    :: Rougie Duck Foie Gras Lobe, Grade A 1.2-2.1 lb. Duck Liver Foie Gras Duck Liver Plain Foie Gras 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. Duck Liver Foie Gras: Plain With Truffles

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  • Foie Gras Palme d'Or 312gr

    0.69 LBS Shipping : Product Description Foie Gras, once a specialty of Gascony, now a delicious gift to the world, is just one of those things you have to try for yourself. It’s like a party in your mouth, and with this large sized tin everyone you know is invited. Foie gras… that’s the stuff you spread on a cracker or some toasted bread right? No! You’re thinking of pate – never spread foie gras, this delectable French product needs to be sliced to enjoy the full flavor that awaits you. Palme d’or has

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  • Rougie Parfait with 70% Duck Foie Gras 2.2 lb.

    :: Rougie Parfait with 70% Duck Foie Gras 2.2 lb. Goose and Duck Specialties French Goose and Duck Liver Mousse Rougie Parfait with 70% Duck Foie Gras 2.2 lb. Parfait with 70% Duck Foie Gras in Terrine - 2.2 lb/1 kg by Rougie, Canada. Emulsion of 70% 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 pepper to taste. Serve chilled but not ice cold with or on French bread

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  • Bar le Duc White and Red Currant Preserves, Two 3 oz Jars

    Bar le Duc White and Red Currant Preserves, Two 3 oz Jars Bar le Duc Currant Preserves are a special occasion indulgence and a delicious accompaniment to foie gras. The currants in Bar le Duc Preserves are seeded by hand with a goose quill. This labor intensive process, which originated in the 14th Century in the town of Bar le Duc in Northeastern France has given Bar le Duc a prestigious worldwide reputation. Dutriez company continues to use the old recipe in which the hand seeded whole currants are

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  • Puligny Clos De La Mouchere J.Boillot (375ml) Burgundy 2004

    > Puligny Clos De La Mouchere J.Boillot (375ml) Burgundy 2004 Puligny Clos De La Mouchere J.Boillot (375ml) Burgundy 2004 PULIGNY CLOS DE LA MOUCHERE J.BOILLOT (375ML) BURGUNDY 2004 Many of the names wine drinkers associate with France come from Burgundy. Chablis, Beaujolais, Macon, Cote de Beaune, Cote d'Or, they're all here. Located in eastern France, below Paris, Burgundy is often the sole stop of wine drinkers touring this country. Burgundy is known as Bourgogne in France, and has a long history in

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  • Premium quality goose foie gras 140g (4.94oz)

    Heat treated whole conserve made of marinated fat goose liver and filled in a square metal can. It has a cutting sheet with light-yellowish liver chunks. We recommend it per se, with toast, fruits, fruit sauces or vegetables. Our drink recommendation is a sweet white wine, especially the hungarian Tokay 'aszu' or 'furmint'. Liver content 91% REX CIBORUM "King of the meals - Meal of the kings" latin phrase is the trade mark of our high quality liver products. Under this brand name special, exclusive

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  • Micuit, Semi-Cooked Foie Gras

    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 Rougie Whole Duck Foie Gras w/ Armagnac, Micuit 2.8 oz . Price : $39 .20 Rougie Whole Duck Foie Gras, Torchon Style with Port Wine 8.8 oz . Price : $67 .20 Rougie Terrine of Duck Foie Gras w/ Armagnac, Micuit 2.2 lb . Price : $185 .60 Block of Goose Foie Gras - Liver -

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  • fresh duck foie gras

    :: fresh duck foie gras fresh duck foie gras Perhaps our best-selling item in the whole store, fresh duck foie gras is the ultimate gourmet food for us. Deliciously smooth with that musky, gamey edge so characteristic of the Moulard breed of duck, so exquisite yet so easy to always sear or sauté to perfection. We get our fresh duck foie gras from the best duck farms in the US, Canada and France, offering the best lobes for all culinary applications, from seared duck foie gras medallions to a smooth foie

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