Gourmet Food page 20

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When you're into pickling, you know that brine may be used for so much more than just pickling and Atlanta based chef Nick Melvin, co-founder of Doux South is doing just that. He uses a red wine brine and pairs it with brown and yellow mustard seeds; the... read more
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These cherry tomatoes are not really tipsy, they're just comfortable pickled in a red wine, basil and garlic brine. A refreshing flavorful tomato that will be a great ingredient in a pasta sauce, on your pizza, or as a snack. ... read more
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Once you used duck fat to fry your potatoes or vegetables, you will not turn back to butter or oil. Duck fat provides flavor and texture to you dishes when used for frying, roasting and sauteing. Fabrique Delices' duck fat is rendered and filtered pure... read more
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Rougie's Grade A Fresh Duck Foie is a top of the line product. This French-style beautiful golden foie gras is hand selected according to its texture (firm to semi-firm) and appearance. It is ideal for searing. This flash frozen Grade A Fresh Duck Foie... read more
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Do you like Duck Foie Gras, but don't want to mess with an entire lobe, these slices are your answer. They are the center cuts from main lobe of authentic French-style foie gras; no need for slicing or deveining. Take the number of slices you need,... read more
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Duck Legs are not always easy to get, so when you want to make your own Duck Leg Confit, a recipe that takes a couple of hours, you'll have to find a store first. Why not make it easier with these duck leg confits, already seasoned and slowly cooked in... read more
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Alexian's Duck Liver Mousse with Cognac is an all-natural creamy pate with a smooth texture. This award-winning pate mousse is made with duck liver and pork with fine cognac; it is Alexian exclusive is fresh, natural and sinfully delicious. The Duck... read more
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Oscietra Caviar, also spelled Osetra, Ossetra, and Asetra is a species category of sturgeon that derives from the traditional Persian and Russian Sturgeons. This Elite Reserve Oscietra Caviar is the creme de la creme of caviar; it is a prime selection... read more
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Helix is a genus of large air-breathing land snails, terrestrial pulmonate gastropod molluscs. This genus is native to Europe and the regions around the Mediterranean Sea. Helix is the type genus of the family Helicidae.The best-known species include... read more
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Piment d'Espelette is AOC from the Basque region of France, a highly regarded and sought after pepper. You can use Espelette Pepper as a substitute for black pepper, like on meats, ham, pate or in sausages or in sauces or sprinkle it on mashed potatoes,... read more