Top 6 Best Whole Duck Fresh

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Marky's Gourmet Store presents the most valuable, highly demanded and refined of all existing kinds of Foie Gras - whole, consisting of one or two lobes of Moulard Duck liver.. This decadent foie gras strikes an incredible balance between the soft texture of the foie gras and its sweet and nutty finish.. Since 1983, Marky's has kept its reputation as an incredibly reliable supplier of the highest quality caviar, as a result it has grown not only to become the largest importer of the widest range of gourmet products-including foie gras.. You can use defrosted Foie Gras Lobes to cook delicate marble terrines, refined medallions or savory steaks in Tournedos Rossini style.. Whichever recipe you choose, you can be assured in the high quality of Marky's Whole Duck Foie Gras, Grade B..

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Rich, Sweet Delicate Flavor. High yielding, great for saute. Amazon Customers Amazon policy prohibits shipping this product to California.

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To make you enjoy the taste of Foie Gras dishes, Rougie selects only the best foie gras of 100 corn-fed duck liver. Whether you use this Foie Gras Terrine to prepare ravioli with foie gras for a family dinner or tasty foie gras snacks for a party, you will have no trouble impressing your guests.. This 100 whole duck foie gras parfait makes for a completely ready-to-eat delicacy. The main secret of the soft pastel shades and irresistible taste of Rougie Foie Gras Terrine is the pre-exposure of the duck liver to a marinade with true French Armagnac.. Whole pieces of duck liver with plum notes of Armagnac and fragrant pepper are then formed into an elegant bloc. The stunningly delicate texture and unique flavor allows it to be used as an ideal ingredient for salads, sandwiches, and as a stand-alone dish.. That is why it is easy to sculpt your culinary masterpieces using it. The volume of the smaller sized product 17.6 oz is ideal for preparing snacks for a party of 10, the larger sized product 35.2 oz is ideal for a party for a party of 20.. After opening the Terrine, warm-up a knife blade with hot water. Cut out 13 inch slices for each of your guests. Display these slices on the center of plate. Add ground pepper to taste. Serve slightly chilled, with or on top of French bread or brioche. In order to enjoy the full taste of this delicacy, do not spread it. Garnish it with sweet berry or spicy herbal sauce and accompany it with a chilled French dessert wine..