Gourmet Foie Gras

Our Featured Gourmet Foie Gras
Picture of duck foie gras slices
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. Cooking when frozen: Color each side for 1 minute over low heat, rest for 2 minutes for the center to thaw, then bake in oven 3-4 minutes at 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.
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  • Whole duck foie gras, Torchon Style
    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 fo... read more
  • Mousse of Duck Foie Gras
    Picture of Mousse of Duck Foie Gras
    Mousse of Duck Foie Gras is a delicate light emulsion that 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. We have two varieties, a plain mousse and one with 2% truffles. Each ... read more
  • Duck Foie Gras with Port Wine and Truffles
    Picture of Duck Foie Gras with Port Wine and Truffles
    This fully cooked Duck Foie Gras with Port Wine and Truffles has a wonderfully rich flavor and silky smooth texture, containing top quality duck liver, seasonings, and port wine. In addition it has small pieces of black truffles nicely positioned in the center of the foie gras and that add to the flavor and the looks of the foie gras when you serve it. It is made by Rougie, the well-known French f... read more
  • Duck Foie Gras Lobe Grade A
    Picture of Duck Foie Gras Lobe Grade A
    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 s... read more
  • Escalopes de Foie Gras de Canard
    Picture of Escalopes de Foie Gras de Canard
    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
  • Deveined and Butterflyed Duck Foie Gras
    Picture of Deveined and Butterflyed Duck Foie Gras
    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
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