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MasterCaviar French Foie Gras Duck Liver Foie Gras Duck Liver Plain Foie Gras Rougie Duck Foie Gras Lobe, Grade A 1.4-2.1 lb.
| Foie Gras Liver | By preparation | Specialties | ||
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Duck Liver Goose Liver |
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Fully-Cooked Micuit | Terrine | Torchon Raw Foie Gras: Sliced | Whole |
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Duck:
Confit Cassoulet | Magret Duck/Goose: Fat | Mousse |
| By origin & brand | ||||
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Canada & USA:
Hudson Valley |
Marky's |
Terroirs D'Antan France: Bizac | Rougie | Marky's |
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| Perfect accompaniment: French Crepes | Toasts | ||||
Duck Liver Foie Gras: Plain |
With Truffles
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 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 Duck Foie Gras Lobe, Grade A 1.4-2.1 lb.
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