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From Hudson Valley Foie Gras, this Foie Gras Truffle Butter is a delicacy that cannot be missed. The combination of smooth foie gras and pungent truffles is simply sinful.
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Foie Gras (a Passion) (illustrated) (hardcover) - By Andrew Coe,mitchell Davis,michael A. Ginor,jane Ziegelman
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Our whole duck foie gras comes from corn-fed Moulard ducks that are especially prized for their silken livers. Ready to slice and sear, it's delicious with a drizzle of aged balsamic vinegar or served with a fruit reduction.
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Gourmands have a long-standing love affair with the elegant and sublime flavors of caviar, truffles, and foie grasit's a passion derived of good taste and an appreciation for the finer things in life. The intoxicating aroma of roasted truffles, the rich velvety taste of seared foie gras, Caspian caviar savored with a delicate slice of briochethese luxurious ingredients create a dazzling orchestra for the senses. And now, author Katherine Alford reveals how easy it is to infuse your cooking with...
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As foie gras has emerged from its formerly obscure luxury-item status to become an everyday foodie favorite, the methods of its production have fallen under fervent inquiry. Caro joins in the debate about what people know--and what they choose not to know--about what they eat.
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Bizac Goose Foie Gras from France. Refrigerate before opening can. 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. Ideal for a party of 3 or 4. Shelf stable 4 years from production. Fully cooked ready-to-use. 5.1 oz in Rectangular Tin.
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Our classic loaf with truffles blends select pieces of goose foie gras with glorious black truffles as well as other premium ingredients and spices. Sublime! - 1.1 lb. loaf
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The very sweet Ruster Ausbruch dessert wine, from 100% Muscat Ottonel. 94 points from both Wine Spectator and Wine Enthusiast. Read More .
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Ingredient: Duck liver, pieces of duck liver 30 %, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate. Ready to Serve Packaging: Plastic Mould Rectangular Shape Shelf Life & Storing: 1 Year, Refrigerated Preparation: Micuit, Semi-cooked, Cured Origin: France, Sarlat Fowl: Duck Brand: Rougie Number of Servings: 15 to 20 servings Truffles: Truffles 3%
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There are those who prefer the vintages Sauternes, Juraçon or Monbazillac, whose mellowness goes well with that of foie gras. There are those who prefer stronger wines, more invigorating, like Bordeaux, Madiran or Cahors which "scrape" the palette a little & offer a pleasant contrast to the foie gras.
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Select duck livers from France. Serve cold in aspic, slice and sauté, or create a delicious terrine. Vacuum packed.
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As delectable as foie gras itself -- a complete look at the savory secrets of this ancient and classic delicacy, from legend to table Over the last few years, foie gras has become, as Ruth Reichl has written in the New York Times, "the dish that no restaurant can do without...the ultimate guilty pleasure." Now foie gras producer Aeyal Michael Ginor has produced the most complete reference and recipe book available on the subject. It brings together comprehensive coverage of foie gras history, production...
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Made from Moulard Ducks that are fed with 99% corn and 1% soy, this foie gras is the highest grade available today. Rich, smooth, and buttery, this foie gras is ideal when quickly seared or sauteed, but will also work beautifully for mousse, terrines, and sauces. Each lobe is between 1.25 and 2 lbs.
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The most complete reference and recipe book on foie gras covers history, production, cooking techniques and recipes of 75 world-class chefs. (Item #296652) w0
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Packaging: Vacuum bag. Shelf Life & Storing: 45 days, Refrigerated. Preparation: Lightly-cooked, Poached. Origin: Israel. Fowl: Goose. Brand: Maadaney Mizra. Number of Servings: 10 to 15 servings. Truffles: Plain.
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Fine goose foie gras delicately braised, seasoned with salt and pepper and cooked just enough to preserve its full flavor. With a flavor that is more subtle and delicate than that of duck foie gras, this French goose foie gras has been preserved in a sophisticated Port wine aspic. Serve chilled, cut into slices with a spoonful of the aspic on top and paired with slice of fresh bread and a fine crisp white wine. A perfect starter.
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Goose foie gras, truffled - 130gr
Rectangular can whole duck foie gras, truffled. Truffled goose foie gras, from Lafitte, a classic gourmet pleasure, should be served slightly chilled on toast and with a glass of Sauternes, Bergerac, or Champagne. It has the refined flavor of kingdoms. The best ingredients and spices combined make this an unforgettable delicacy.
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Lobe of Duck Foie-Gras
Raw, ready to cook authentic grade A foie gras duck liver: sear for mahogany salt crust and creamy, custardy interior.
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Bizac Duck Foie Gras from France. Refrigerate before opening jar. Conserved goose liver pate. Serve with late harvest wine. Ideal for a party of 1 or 2. Shelf stable 3 years from production. Fully cooked ready-to-use. 1.76 oz in Twist Off Cap Jar.
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These earrings are simply To Croak For! These earrings are available with 14kt Gold Posts only. Each earring is approximately 2.5" Long by .75" Wide. 24kt Gold finish. Designed by Zander Elliott and Esme Hecht. Made in the USA! © Lunch at The Ritz Earwear, Inc.
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silky and creamy. 100% pure duck foie gras flavored with Sauternes wine. Served in an oval acrylic mold.
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Zabar's Goose Foie Gras With Truffles Product ID: 211000S Starting at $65.00 Two of the world's richest, most delectable foods - foie gras and black truffle - are combined to create a swoon-inducing culinary experience. Gourmands take note: this is the Real Thing - our Foie Gras is goose, not duck. Whatever it is you are celebrating, even if it's just another lovely day, Zabar's Foie Gras is a must-have. Although you might think it comes down from heaven, Zabar's imports our Foie Gras from France...
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Perigord is THE place to go if you love truffles and foie gras. This little corner of Southwest France is home to the black truffle, one of the most famous and expensive luxury foods of France. It is also the land of foie gras-- that typical French delicacy made from fattened goose or duck liver. We invite you to learn to cook these gastronomic delights, along with other regional French dishes in a four-day...
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