Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is the fattened liver of a duck produced by a special feeding process. It results in a luxurious product that is at once velvety and meaty. Historically, foie gras has been cooked in a pate or terrine and served cold. The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish. This duck micuit is made from a whole foie gras and blended excellently with Fren... [Read More]
The ultimate in foie gras perfection! Hudson Valley's corn fed Moulard ducks produce large, silky foie gras. Weight of product will not be less than 1.5 lbs and may be up to 15% larger. Ideal for roasting, braising, searing or preparing terrines. Poach it whole and serve sliced with braised fennel and cracked black pepper caramel sauce.
This delicious mousse from Rougie is made of duck foie gras, duck fat with Armagnac and Port and 2% truffle. To serve this mousse, warm-up the blade of knife with hot water. Cut the foie gras into 1/3-inch slices. Add fleur de sel and ground pepper to taste or even a confit of onions, fig jam or balsamic glaze. Serve chilled but not ice cold. Serve with French bread or brioche, but do not spread or mash on the bread to fully enjoy the rich texture and taste. Serve with late harvest ice wine, port, or sauternes. Ideal for a party of 6 to 8. Refrigerate after opening.Product of Canada.
KATANKURA Extra virgin Truffle Oil and Balsamic Vinegar Truffle General Information:The truffle is a delicious mushroom which, thanks to its unique flavor, can improve various foods and dishes. We invite you to discover our site and the variety of recipes that can be made with this exquisite product.The truffle is the fruiting body of an underground fungus that grows as the result of a relationship between its mycelium and the roots of certain trees such as oaks and hazels, called truffle trees.The size of the black truffle ranges from the size of a strawberry to that of an apple with a weigh... [Read More]
This fine art print was reproduced on the highest quality paper to capture the vivid color and detail of the original artwork. Leonetto Cappiello (1875 -1942) (Italy) made advertising posters modern and collectible. Cappiello, who was self-taught, began as a caricaturist and escalated to the early 20th century's most acclaimed European artist. Cleverly linking products with vivid, memorable images, he produced 1,000 imaginative posters for beverages, ballet, literature, plays, travel and music halls in four decades. Leading the Art Deco movement, Cappiello's techniques are still vital to moder... [Read More]
150 grams of Premium French bloc the foie gras with with Guérande salt. 150 gram tin of bloc of duck liver foie gras serves 3 to 4 people. Some of the finest foie gras - Larnaudie whole foie gras is still cooked by hand in a traditional manner. Duck foie gras is best complemented with a slightly sweet (preferably white) wine. Duck foie gras is flavorsome dish that has existed for centuries
A silky mousse of duck Foie Gras, duck liver and raisins marinated in Port wine. It is perfectly cooked and seasoned, then topped with aspic. Pork-Free. Serve with a toasted brioche bread or crackers. Pork Free. Pairs well with a sweet wine such as Sauternes, Beaumes de Venise or Montbazillac. Comes in 2 terrines of 7oz each. Many of Fabrique Delices products have been served at the White House.
Au Torchon style is a standard in France. Torchon means simply kitchen towel, which is what one usually would use to roll the foie gras, and kept on while poaching and resting, and gives it that cyclindrical shape - oh-so-convenient for perfectly round appetizer-ready slices! This lovely foie gras torchon is a mousse of duck livers with port wine. From Rougie France, it's wrapped in cheesecloth and finished with red ribbons on both ends.
This new Rougie recipe with duck foie gras and truffles is a great ready-to-serve preparation. In a small format, this duck foie gras terrine is ideal for serving on toasts or as a center-of-the-plate appetizer.INGREDIENTS:Duck foie gras, water, duck fat, whole liquid eggs (eggs), truffles, salt, port wine (tawny port wine, salt, pepper, sulfites), modified milk ingredients (milk), spices, sodium erythorbate, sodium nitrite.Product of Canada.
The Mousse Truffee is made from velvety chicken livers and scrumptious truffles. Cepes (also known as porcinis, a superior mushroom grown in France) are added to the mousse preparations to infuse it with an earthy taste. The whole concoction is then marinated in sherry, a dry, slightly sweetened wine often used in cooking. Terroirs d'Antan, a California-based company with their heart - and their palates - still in France, selects a limited number of All Natural meat suppliers according to its high standard of quality. All meats used in their All Natural products are guaranteed antibiotic and ... [Read More]
These tender and meaty Helix escargot are fully cooked and need only be warmed in a sauce to be ready to serve. Try the classic A La Bourgignone sauce, a garlicky sauce that combines garlic, butter, sea salt, shallots, and dry white wine.
135 grams of the best bloc the foie gras de Canard. Larnaudie foie gras is still cooked by hand in a traditional manner. Duck foie gras is flavorsome dish that has existed for centuries
Made with creamy foie gras and 3.5% chopped real Perigord black truffles, integrated into the foie gras torchon style. This French-style product has the perfect mild seasoning of sauternes wine and sea salt. Hudson Valley is the only USDA certified cage-free foie gras farm in the United States. These ducks produce a large and buttery foie gras which pairs wonderfully with earthy pungent black truffles. Slice the torchon straight out of the refrigerator and serve on fancy crackers, fresh French baguette, or toasted baguette or brioche bread. 1.3 pound size is large enough to serve 20 peopl... [Read More]
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