These blocs of duck foie gras are delicately seasoned and have a smooth rich texture. To serve, chill for 24 hours, remove from refrigerator, and let stand for 30 minutes. Slicing the foie gras rather than spreading will preserve its unique texture.
Ingredients: Duck foie gras, water, salt, sugar, white pepper, sodium erythorbate, sodium nitrite
128g (4.5 oz) · Pack: 12 · EAN: 7 74458 11220 1
310g (11 oz) · Pack: 12 · EAN: 7 74458 11205 8
Like bouillabaisse is to Marseille, cassoulet is the subject of endless and spirited debate in the Southwest of France. Everyone agrees about the foundation, white beans cooked with fat, garlic, and herbs; this base gives the beloved dish its smooth texture and rich, creamy flavor. But the meats used to garnish the dish vary by region. This fully cooked version contains duck confit and duck and pork sausage.
Ingredients: White beans, sauce (water, duck fat, salt, spices) tomato paste (tomatoes, citric acid) white wine (wine, salt, sulfating agents) garlic powder, salt dryed onions,sugar, onion powder, spices, cloves, bay leaf, sausage made with pork and duck (pork meat and fat, duck meat water, salt, spices, garlic powder, duck confit (duck leg cooked in duck fat, salt, spices)
850g (30 oz) · Pack: 4 · EAN: 7 74458 11205 8
A classic pâté, to be served with cornichons, pickled onions, and some good crusty bread.
Ingredients: pork, pork liver, duck foie gras, duck meat and duck fat, water milk powder, salt pepper, sugar, onion powder, garlic powder, sodium erythorbate, sodium nitrite
88g (3.1 oz) · Pack: 12 · EAN: 7 74458 11205 8
This is a variation on classic duck rillettes, hence the name “pâté of duck (cured rillettes).” In addition to the delicately seasoned duck meat, which is cooked slowly and gently until it practically falls apart, these duck rillettes contain foie gras for extra richness.
Ingredients: Duck, duck fat, duck foie gras, duck stock, salt, pepper, onion powder sodium erythorbate, sodium nitrite
88g (3.1 oz) · Pack: 12 · EAN: 7 74458 31200 7