Semi-cooked whole foie gras, duck, goose | Le Delas Rungis
Semi-cooked whole foie gras, duck, goose, Sauternes...
This duck foie gras is lightly flavored with Sauternes. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This French duck foie gras lobe confit, artisanal farm product vacuum-packed in 500 to 700g format. Made according to traditional South-West methods, this foie gras reveals a melting and smooth texture characteristic of slow low-temperature confiting. Its uniform golden color and perfectly controlled consistency testify to the ancestral know-how of this French farm production.
Vacuum packaging fully preserves the taste qualities and freshness of this exceptional delicacy chosen for you by Le Delas Rungis.
Culinary uses:
Perfect for homemade terrines, pan-fried escalopes and refined gastronomic preparations. Slices easily to create generous portions for plated service. Ideal for festive menus, gala meals and special occasions. Harmonizes magnificently with sweet white wines from South-West, Sauternes or vintage champagnes. Excellent accompanied by toasted country bread, fig chutney or Sauternes jelly.
Storage and preparation advice:
► Store in refrigerator between 0°C and 4°C
► Remove 20 minutes before service to temper delicately
► Slice with slightly warmed and perfectly sharp knife
► Plate on previously chilled dishes
► Accompany with fleur de sel and ground pepper
► Serve with warm toasts and onion jam
The secret of the fine and delicate taste of this whole duck foie gras is the quality of the duck from which the liver is taken and the broth (whose recipe is not revealed) in which it is cooked which enhances its flavor and its color. This cooking mode also guarantees a near absence of fat. To serve sliced after being taken out of the refrigerator twenty minutes, with just a few toasts, salad leaves and why not a chutney, black cherry or pear-gooseberry for example.
This duck foie gras is flavored with 5% of "Tuber Melanosporum" black truffle. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Stored in the fridge, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
The secret of the fine and delicate taste of this whole duck foie gras is the quality of the duck from which the liver is taken and the broth (whose recipe is not revealed) in which it is cooked which enhances its flavor and its color. This cooking mode also guarantees a near absence of fat. To serve sliced after being taken out of the refrigerator ten minutes, with just a few toasts, salad leaves and why not a chutney, black cherry or pear-gooseberry for example.
This duck foie gras is lightly flavored with Sauternes. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
Made from male Mulard duck livers, raised for 12 weeks in the Vendée region and fed a 100% plant-based diet, this whole duck foie gras is lightly flavored with Sauternes wine. Cooked at 57 °C to preserve its smooth, melt-in-the-mouth texture. Conveniently packaged in a plastic terrine, it's easy to unmold and slice. Selected by Ledelas.
Culinary uses:
Serve in slices on country bread, brioche, or toast, enhanced with a sprinkle of fleur de sel and ground pepper. Ideal for festive starters, buffets, or gourmet platters.
Storage and preparation advice:
► Store between 0 °C and +4 °C
► Bring to room temperature before serving
► Consume promptly after opening
► Use a thin, warm blade for neat slicing
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This duck foie gras is flavored with 5% of "Tuber Melanosporum" black truffle. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Stored in the fridge, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This semi-cooked whole goose foie gras from the brand Tradition & Gourmandises embodies the essence of French culinary excellence.
Crafted with rigorous artisanal methods, it reveals a velvety, melt-in-the-mouth texture, true to the finest quality goose foie gras.
Its gentle semi-cooking preserves the foie gras's subtle aromas and rich, delicate flavor, ensuring a refined tasting experience.
Packaged in a 500g format, this foie gras has been carefully selected for you by Le Delas Rungis.
Culinary Uses
Perfect for gala starters, tasting platters, or refined menus.
Slices beautifully into generous portions to elevate fig bread toasts or artisan brioche.
Ideal for receptions, gourmet dinners, and premium culinary events.
Pairs wonderfully with mango chutney, shallot confit, or sweet wine jellies.
Storage & Serving Recommendations
► Keep refrigerated between 0°C and 4°C
► Remove from fridge 20 minutes before serving to temper gently
► Slice with a warm, sharp knife for clean cuts
► Serve on pre-chilled plates
► Enjoy with sweet white wines or vintage Champagne
This duck foie gras is flavored with 5% of "Tuber Melanosporum" black truffle. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Stored in the fridge, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This whole foie gras is hand-rolled, like foie gras au torchon, in greaseproof paper.
This Sauternes foie gras is always made with Sauternes from Château d'Arche, a Grand Cru Classé in 1855, an environmentally-friendly estate also located in Aquitaine.
This Sauternes foie gras is always made with Sauternes from Château d'Arche, a Grand Cru Classé in 1855, an environmentally-friendly estate also located in Aquitaine.
This semi-cooked whole goose foie gras from Tradition & Gourmandises represents the essence of French culinary heritage.
Prepared using ancestral artisanal methods, it reveals a silky, melt-in-the-mouth texture, characteristic of superior quality goose foie gras.
The semi-cooking process preserves all the delicacy and aromatic richness, offering a truly refined tasting experience.
Packaged in a 1 kg format, this foie gras has been carefully selected by Le Delas.
Culinary Uses
A must-have for starters, fine charcuterie platters, and gourmet menus.
Slices smoothly to showcase its perfect texture, and is best enjoyed on brioche toast or grilled country bread.
Perfect for festive tables, high-end receptions, and prestigious culinary events.
Pairs beautifully with onion confit, fruit chutneys, or Sauternes jelly.
Storage & Serving Recommendations
► Keep refrigerated between 0°C and 4°C
► Remove 20 minutes before serving to bring out full aroma
► Slice with a warm, sharp knife
► Serve on chilled plates to maintain texture
► Pair with sweet white wines or Champagne
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
Made from ducks raised in the South-West of France and certified PGI, this semi-cooked whole duck foie gras is delicately seasoned with AOP Espelette pepper. The spice enhances its natural richness without overpowering the foie's finesse. Carefully prepared and vacuum-packed to preserve its texture and full flavor. Selected by Le Delas.
Culinary uses
Slice and serve as a starter with country bread, chutney, or onion confit. Perfect for gourmet plates, festive meals or canapés. Pair with a sweet wine or champagne. Bring to room temperature a few minutes before serving.
Storage and preparation advice
► Store between 0 °C and +4 °C
► Remove from fridge 15 min before serving
► Open just before eating
► Consume quickly after opening
This Whole Duck Foie Gras from South-West France IGP, presented in a tray, has been rigorously selected by Le Delas for its taste and perfect presentation. It is prepared using a gentle cooking method and is well seasoned with two types of pepper, giving it an incomparable smoothness and flavour, similar to homemade foie gras. The product is pasteurised and benefits from the Protected Geographical Indication (PGI) Canard à foie gras du Sud-Ouest.
Professional culinary uses:
This foie gras is a prestigious starter, ideal for high-end establishments, caterers and buffets:
► Prestigious starter: Served as is, it is the centrepiece of a festive starter.
► Charcuterie/Local Produce Platter: Its PGI quality and flavour make it a must-have for platters of local produce.
► Easy to Use: The 200 g tray packaging makes it easy to manage portions.
Storage and preparation advice:
► Storage: Fresh product to be stored between 0°C and +4°C. Once opened, store in the refrigerator and consume within 48 hours.
► Serving: It is recommended to remove the foie gras from the refrigerator 10 to 15 minutes before serving to optimise the flavours.
► Cutting: Use a thin-bladed knife dipped in hot water (and wiped between each slice) or a foie gras slicer.
This semi-cooked whole duck foie gras, certified IGP Sud-Ouest, offers a creamy texture and rich flavour, marked by subtle notes of spices and natural aromas. It owes its name to a combination of several pieces of duck foie gras lobes, which, when cut, resemble pink marble.
Packaged in a convenient 1kg tray, it has been chosen by Le Delas for its consistent quality and ease of use.
Culinary uses
Enjoy as a starter with country bread or toast, accompanied by a fruity chutney. Also suitable for terrines, stuffing poultry or enhancing refined dishes. Its soft texture makes it easy to slice and present.
Storage and preparation tips
► Remove from the refrigerator 5 to 10 minutes before serving. Remove the lid and press lightly on the packaging to release the product.
► Slice with a thin knife dipped in hot water (wipe between each slice).
► Storage: Keep refrigerated and consume within 48 hours of opening.
This semi-cooked whole duck foie gras, certified IGP Sud-Ouest, offers a creamy texture and rich flavour, marked by subtle notes of spices and natural aromas. It owes its name to a combination of several pieces of duck foie gras lobes, which, when cut, resemble pink marble.
Packaged in a convenient 180g tray, it has been chosen by Le Delas for its consistent quality and ease of use.
Culinary uses
Enjoy as a starter with country bread or toast, accompanied by a fruity chutney. Also suitable for terrines, stuffing poultry or enhancing refined dishes. Its soft texture makes it easy to slice and present.
Storage and preparation tips
► Remove from the refrigerator 5 to 10 minutes before serving. Remove the lid and press lightly on the packaging to release the product.
► Slice with a thin knife dipped in hot water (wipe between each slice).
► Storage: Keep refrigerated and consume within 48 hours of opening.
This whole semi-cooked goose foie gras is crafted using traditional methods, offering a smooth texture and rich, delicate flavor. Packaged in a 270 g portion, it delivers authentic gastronomic quality. Selected by Ledelas.
Culinary uses
Ideal as a starter, served plain or with confits, chutneys, or brioche breads. Also suitable for terrines or fine pâtés. Best enjoyed chilled to fully appreciate its aromas.
Storage and preparation advice
► Keep refrigerated between 0 and 4 °C
► Consume promptly after opening
► Remove from fridge a few minutes before tasting
► Do not refreeze
This whole semi-cooked French duck foie gras is subtly seasoned with a blend of gingerbread spices, bringing warm and aromatic notes to its smooth texture. Packaged in a 270 g portion, it combines tradition and originality. Selected by Ledelas.
Culinary uses
To be served as a starter, plain or accompanied by confits, chutneys, or lightly toasted breads. Perfect to add a refined, spiced touch to festive dishes. Best enjoyed chilled to reveal all its aromas.
Storage and preparation advice
► Keep refrigerated between 0 and 4 °C
► Consume promptly after opening
► Remove from fridge a few minutes before tasting
► Do not refreeze
This whole semi-cooked French duck foie gras is delicately seasoned with Sarawak pepper, known for its subtle and fruity aromas. Its smooth texture and balanced flavor make it an exceptional product. Selected by Ledelas.
Culinary uses
To be enjoyed as a starter, plain or with confits, chutneys, or toasts. The Sarawak pepper adds an aromatic note that enhances the foie gras, ideal for refined meals. Serve chilled for optimal flavor appreciation.
Storage and preparation advice
► Keep refrigerated between 0 and 4 °C
► Consume promptly after opening
► Remove from fridge a few minutes before tasting
► Do not refreeze
This flat terrine of semi-cooked whole duck foie gras is designed for professional use, particularly in catering, thanks to its optimised format for clean, regular cutting. It's ideal for toasts, buffets and elaborate plating. The seasoning is controlled with a touch of salt, black pepper, red port and Cognac, for a balanced expression of the foie gras flavour. Moulded, cooked and sealed in a transparent plastic terrine, it's ready to use straight away. Carefully selected by Le Delas, your wholesaler at Rungis, it meets the quality and consistency requirements of professionals.