Gourmet Foie Gras

Our Featured Gourmet Foie Gras
Picture of whole duck foie gras, torchon style
Whole Duck Foie Gras, Torchon style, or au torchon in French is the traditional way of preparing foie gras. It literally means kitchen towel, and refers to the foie gras being rolled in the towel and then being poached or cooked. This Duck Foie Gras is flavored with Port Wine as well. Manufactured by Rougie. The result is a semi-cooked, micuit roll of duck foie gras that is really to be sliced for your appetizer and very nice for gift giving. read more...
Browse our fine selection of Gourmet Foie Gras. We offer the finest quality imported from France as well as an American product. Foie Gras is a delicacy savored by gourmands everywhere, and served with pride at the most special of occasions. Our Foie Gras is available raw, micuit or semi-cooked and fully cooked. Sear or grill the raw Foie Gras, or serve the mucuit and fully cooked Foie Gras as hors d’oevres. The potential accompaniments are deliciously broad, brioche, honey, poached applies, jellies, chutneys etc. Make the next special occasion really memorable, serve Gourmet Foie Gras from Gourmet-Food.com.

Taste the equisite subtle delights of Gourmet Foie Gras.

What other Gourmets are viewing
  • Duck Foie Gras is the fattened liver of a duck produced by a special feeding process, resulting in a luxurious product that is velvety and meaty. Most popular is the cooked or semi-cooked (micuit) foie gras that is presented in a pate or terrine and served cold. The last decade we've seen a gain popularity in the US of serving foie gras seared hot with a sweet and tangy fruit garnish. And this is ... read more
  • Whole Duck Foie Gras, Torchon style, or au torchon in French is the traditional way of preparing foie gras. It literally means kitchen towel, and refers to the foie gras being rolled in the towel and then being poached or cooked. This Duck Foie Gras is flavored with Port Wine as well. Manufactured by Rougie. The result is a semi-cooked, micuit roll of duck foie gras that is really to be sliced fo... read more
  • Rougie was founded as a gourmet shop in 1875 by Leonce Rougie in France. The son, Jean Rougie, traveled the world supplying the foie gras to the elite, royal families, gastronomic restaurants and leading hotels. Today, Rougie is the number one producer of foie gras and moulard duck delicacies, with headquarter in the Perigord region of France and farms in France, Bulgaria, Canada and China. This G... read more
  • Whole Duck Foie Gras or Foie Gras de Canard, is made from either one or two pieces of whole liver and in this case the foie gras is flavored with Armagnac enhancing the natural flavors. This Duck Foie Gras is micuit, pasteurized or semi-cooked, at a low temperature, maintaining the original taste of foie gras and its silky texture. Consequently micuit foie gras must be refrigerated at all times. R... read more
  • Two slices of raw Duck Foie Gras, neatly packed and frozen, an ideal packaging for a wonderful appetizer for two. Each slices weighs approx. 1.75 ounces of corn fed duck liver with a nutty and long lasting flavor. The slices are hand-cut from a high grade Duck foie gras lobe and quickly frozen and vacuum sealed. Rougie was founded as a gourmet shop in 1875 by Leonce Rougie in France. The son, Jean... read more
  • This authentic French-style duck foie gras has a distinctive sweet and nutty flavor. This ultra fresh lobe of duck foie gras has an excellent yield, with very little rendered fat and the beauty is, the deveining is already done for you. Thaw the lobe overnight in your refrigerator or under running cold water for 1/2 hour. Season to taste and cook as terrine or torchon. A torchon, meaning dish tow... read more
  • This delicate light emulsion contains 20% foie gras and is sweet and silky. This Mousse of Duck Foie Gras is great to serve on French bread of brioche, but also as a topping on your steak or as a stuffing. When you serve it on bread, refrigerate before opening can and serve chilled but not ice cold and cut in 1/3 inch slices. Each tin contains 5-10 servings.... read more
  • These Duck Foie Gras slices are really fantastic. The slices are only the center cuts from main lobe of authentic French-style foie gras. That means from a bird that is 100% corn-fed, resulting in a firm texture of the and a distinctive nutty flavor. Center cuts means that you have no scraps. Take the number of slices you need, reseal the bag and put it back in the freezer; very handy. We ship the... read more
  • Whole Duck Foie Gras, Torchon style, or au torchon in French is the traditional way of preparing foie gras. It literally means kitchen towel, and refers to the foie gras being rolled in the towel and then being poached or cooked. This Duck Foie Gras is flavored with Port Wine as well. Manufactured by Rougie. The result is a semi-cooked, micuit or pasteurized roll of duck foie gras that is really t... read more
  • This delicate light emulsion contains 50% foie gras and 2% truffles is sweet and silky. This Mousse of Duck Foie Gras is great to serve on French bread of brioche, but also as a topping on your steak or as a stuffing. When you serve it on bread, refrigerate before opening can and serve chilled but not ice cold and cut in 1/3 inch slices. Each tin contains 5-10 servings.... read more
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