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Roland Foods

It takes time and care to develop the necessary flavors to produce a true "Major Grey" chutney. Roland has carried chutney product...s for over 25 years, using only the best, mature, and naturally sweet mangos. Then they add the right amount of "heat" for a taste to remember. Roland Major Grey Chutney is a spicy mango chutney condiment which has a chunky consistency, a unique blend of sweet and sour flavors, and an amber brown/tan color. Roland Chutney can accompany a wide range of Indian curries and other specialties. It is used with many Asian preparations, particularly in making duck sauce. It also makes a great appetizer when blended with cream cheese. Available in Original or Spicy. Varieties sold separately. KOF-K Kosher read more

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$13.99 $15.99
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Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Villa...ge. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. This mousse is made with foie gras, a delicate specialty from the southwest region of France. To develop the silkiness of this mousse, Les Trois Petits Cochons' chefs blend the foie gras with grapes and Sauternes wine. Contains soy products. read more

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This Moulard duck leg is seasoned and slowly cooked in duck fat. Enjoy cold or heated up - just reheat on the grill or in the oven.... Very flavorful, it is perfect as a centerpiece to an hors d'oeuvre presentation or as part of a main course. Great for Cassoulet. Package contains one leg. read more

iGourmet

Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Villa...ge. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, high demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business, and the industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. Pâté de Canard a l'Orange is duck and pork mixed with pistachios and an accent of Grand Marnier. A wondrous concoction of coarsely ground marinated duck meat, duck liver and pork meat, seasoned with black pepper and natural spices, laced with Grand Marnier and lightly astringent orange peel. read more

iGourmet

Le Trois Petits Cochons (The Three Little Pigs) have been producing all-natural pates in small, handmade batches, using high-quali...ty ingredients since 1975. Their Duck Liver Mousse with Port Wine is a fine example of their fantastic creations. The province of Sologne inspired this delectable blend of duck liver and pork meat, delicately flavored with port wine and natural spices, cooked and presented in its own cooking dish. read more

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$35.99 $39.99
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In celebration of their 25th anniversary, Les Trois Petits Cochons (The Three Little Pigs) created this sublime bloc. Made with pu...re Foie Gras and Sauternes wine. You have to try it to believe it! Enjoy it spread on a mini toast as a gourmet hors d'ouevre before the meal. You and your companions will be in Foie Gras heaven. read more

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An all-natural robust duck and veal stock, well reduced to bind sauces of your favorite dishes. Made without flour, gelatin, salt,... or sodium. This rich demi-glace is made according to a traditional French recipe. A slow reduction process and careful straining yields a thick, potent sauce with a glossy appearance. Ideal for making the classical sauces of French cuisine, and perfect as the base for a sauce bigarade. read more

iGourmet

Fabrique Délices has introduced its new shelf-stable Cassoulet to rousing success. Cassoulet originated in the southwest of France... (Toulouse, Carcassonne, Castelnaudary). The main ingredient is always white beans to which are added a variety of different meats, according to the region. This one combining tasty pork and duck sausage, as well as duck confit is similar to the classic cassoulets of Toulouse. Just heat and serve. Presented in an old-fashioned glass jar. This is enough for two entrees or four appetizers. Bon appetit! Made in Canada to exact French specifications. read more

iGourmet

This delicious sausage is hormone and antibiotic-free and is fresh, never frozen. All natural, high quality ingredients are used b...y Les Trois Petits Chocons in crafting small, handmade batches of their famous products. For duck lovers only! Whether you choose to grill it and serve it as a lunch entree (with or without a bun), or saute it and slice it into pasta or sautéed vegetables for dinner, you won't go wrong with this decadent sausage. read more

iGourmet

For a rustic and flavorful evening, try grilling these Turkey and Wild Mushroom Sausages with Cognac by Les Trois Petit Cochons. F...illed with moist turkey that has been blended with an array of wild mushrooms for body and earthy character, these sausages are finished with a splash of cognac in the filling. Delicious on their own, they are also wonderful diced with hard bread, fresh morels, fiddlehead ferns, and garlic for a grand stuffing for a roasted duck or goose! read more

iGourmet

This moulard duck breast is fully-cooked and ready to enjoy. Simply slice it and place it on your favorite greens. A great way to ...put some flair into your dinners, without a lot of trouble for the cook. This duck breast is freshly prepared, without liquid smoke or fillers, using a blend of hickory and applewood. (Weight is approximately 9 oz.) read more

iGourmet

Produced in upstate New York, this raw duck foie gras is recognized by its oval shape, firm texture, and is best when sautéed. Ame...rican foie gras tends to be slightly larger than French foie gras due to a longer feeding period. Slice uncooked foie gras lobes while very cold to avoid breakage. Slice at a 45 degree angle against the grain, usually across the lobe. Liberally salt and pepper each slice. When you sauté raw foie gras, use very high heat so that the outside is quickly seared. This method forms a delicious crisp surface and helps to keep the slice from melting away. This item ships directly from the manufacturer. Pricing includes upgrade to Overnight shipping. No additional shipping charges will apply. Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product. Tuesday through Friday delivery only- excluding Holidays. NOTE: This high quality fresh raw foie gras will be delivered to you in an uncooked state. It will require full cooking before consuming. read more

iGourmet

A Turducken isn't a meal - it's an experience! A Turducken is a semi-boneless turkey (only the wings and legs have bones, allowing... the turkey to keep it's classic shape) stuffed with boneless duck, boneless chicken, cornbread dressing, and mouth-watering Cajun-style pork sausage. The Turducken is 15 pounds of meat and stuffing, so it will usually feed 20-25 (depending on your eaters of course). Although the Turducken is seasoned with traditional Cajun spices, the heat is very mild for the entire family to enjoy. The Turducken is frozen in a vacuum-sealed bag to retain it's freshness and seal in the flavor. The Turducken must thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for approximately 48-72 hours. To quick thaw, remove from box and submerge the Turducken in its vacuum-sealed bag in cool water. Change water every hour for approximately 6-8 hours. Once the Turducken is completely thawed, remove from bag and bake at 325 F, breast side up on a rack in a roasting pan, covered for 4 hours, then uncovered for 1 hour, or until the internal temperature reaches 165 F. Pricing includes upgrade to UPS Second Day shipping. No additional shipping charges will apply. Orders must be received by noon Eastern time to ship same day on Monday, Tuesday, and Wednesday. Monday and Tuesday delivery is not possible. Wednesday through Friday deliveries only- excluding holidays. Alaska and Hawaii please call 877-446-8763 for shipping rates. Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product. NOTE: These high quality Turducken will be delivered to you in an uncooked state. They will require full cooking before consuming. read more

iGourmet

We are proud to offer Andre Laurent's soft and delicate sauerkraut in three different styles, ready to serve, to pair with chicken..., fish and pork meat. Gluten Free, all natural, preservative free and full of flavor, these are perfect for making a traditional Chocroute Garnie. These three new recipes, the gourmet style, the traditional French style, and the coastal style come in convenient pouches you can put directly in the microwave for three minutes to enjoy a delicious vegetable side dish with plenty of health benefits. In 1946, Michel, son of André Laurent, was a 14-year old apprentice butcher. Three years later, he became a farmer when his parents had an accident and were laid up for several months. His early training was to prove extremely useful in the immediate post-war period. Butchers, salters and restaurant owners were keen to buy his vegetable sauerkraut with production increasing rapidly and steadily from 800 tons in the 1950's to 9000 tons in the 1990's. He reinvested all the money he earned in production units. In 1960, he built his first sauerkraut canning plant, perfecting his equipment as the years went by: autoclave, labeling machine, glass fiber vats, bagging machine, can sealing machine, weighing machine, etc. At the same time, production was expanding, with 17,000 tons of cabbages being produced today, 2/3 of which are produced in partnership with a consortium of growers. When he became boss of a small business, Michel quickly came to realize that recipes would have to evolve, whilst convinced that there was a gap in the market for traditional, home-style food, based on standard and reliable products, with a reputation for quality. Sold plain in the beginning, Laurent vegetable sauerkraut was later produced with added bacon pieces, grapes or champagne. Traditional canning methods partly gave way to new formats. The Laurent Company provided butchers with vacuum-packed sauerkraut, which the consumer can accompany with the fresh cooked meat of his choice. Gourmet Style: A perfect side dish to chicken. Made of: cabbage, salt, onions uncured smoked bacon, carrots, white wine, garlic, juniper berries, thyme, cumin, pepper, and laurel leaf. Traditional French Style: This flavor is great with pork roast. Made of cabbage, salt, duck fat, uncured smoked bacon, riesling wine, juniper berries, and pepper. Coastal Style: Excellent with salmon or turbot. Made of cabbage, onion, salt, shallot, white wine, juniper berries, edible seaweed, and coriander. Varieties sold separately. read more

iGourmet

A classic assortment of game day favorites, this collection has everything you need to entertain the gang at halftime. With plenty... of brats, sausage, kraut, relish, and mustard, everyone will find a new favorite in our Perfect Game Day Dinner package. This assortment includes: Duck, Chicken, and Pork Sausage with Duck Confit: For duck lovers only! Whether you choose to grill it or serve it as a entrée, you won't go wrong with this decadent sausage (12 oz) Bratwurst by Nodines: This lightly smoked Bratwurst by Nodines is made of pork, mixed with milk, onions, and warm spices (12 oz) Chicken Sausages with Spinach and Gruyere: Packed in lamb casing and hand-cut, this Chicken Sausage with Spinach and Gruyere Cheese is light and mild in taste. Simply grill on the barbecue over a medium fire or sauté on the stove-top. (10 oz) Lamb Sausage with Fennel and Sundried Tomatoes: A Mediterranean sausage made with 100% lamb, fennel, and sundried tomatoes. Perfect for BBQ and picnics, this sausage carries all the bright and lively flavors for al fresco dining. (16 oz) Caramelized Onion Mustard: Grilled caramelized onions blended with creamy whipped mustard and cream cheese makes this a tantalizing spread! (10 oz) Hot and Spicy Corn Relish: This unique relish is packed with plump, juicy kernels of sweet corn, combined with fresh onions, red peppers, and spices. (16 oz) Whiskey Barrel Sauerkraut by Brooklyn Brine: Hand-cut cabbage is fermented with preserved lemons and spices, and then aged in Finger Lakes Distilling oak whiskey barrels. (16 oz) Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value. read more

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Fabrique Délices selects a limited number of "All Natural" meat suppliers according to its high standard of quality. All meats use...d in their "All Natural" products are guaranteed antibiotic and hormone free. Animals are fed with the purest natural feeds (No animal by- product). All of these Natural sausages are free of preservatives, artificial ingredients and nitrites. Saucisse de Chevreuil: A traditional game sausage made with venison and pork flavored with cranberries. (4 links) Saucisse de Sanglier: A traditional game sausage made of wild boar and pork flavored with red wine, apples and cranberries. (8 links) Saucisse de Canard aux Figues: A traditional South of France sausage made with duck and pork flavored with figs and brandy. (4 links) Please note that weight is approximate. Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product. read more

iGourmet

This shelf-stable pork and duck meat pate is perfect on a toast points or crusty breads. To add a sweet note, top with a chutney, ...fig jam, or drizzle of sweet balsamic. From Saucisson Sec to all natural, pork-free truffle mousse, Fabrique Délices, a traditional French charcuterie company in Hayward, California, has been preparing time-honored classics alongside innovative new products for over 20 years.We're still traditional, artisanal," said Sebastien Espinasse, vice president of sales and marketing. "We have some equipment to grind product, but then everything is made by hand." Marc Poinsignon, president, and Antonio Pinheiro, co-owner, vice president and chef, came to California 23 years ago when Sapar, the French company they worked for, bought the San Mateo charcuterie plant. read more

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At the start of the 20th century, Luigi Lazzaris and Son founded a small pastry shop in Conegliano Veneto, Italy. After much exper...imenting, he invented a sweet, spicy delicacy by mixing sugar, quince, candied fruit, and mustard oil together. Over the past 100 years, his confection has won many prizes. Although it was originally produced for a Christmas treat, mostarda is now consumed all year round. Mostardas originated in the 17th century when farming families prepared a special flour, mustard, vinegar, candied fruit, and wine must dressing (wine must is how the recipe adopted the name mostarda) for their holiday celebrations. Modern mostarda is made from fruit, sugar and mustard oil. Our varieties include: Apricot: Ideal with cold cuts and game or on buttered toast. Pear: perfect with Parmesan and Grana Padano or any aged, robust cheese. Orange: a combination of orange varieties and pure quality mustard oil; its sweet and sour taste is a perfect partner for roast duck, chicken, game and fresh, creamy cheeses. Fig: The fig has been used over the years to embellish simple dishes or adorn aristocratic recipes. An excellent accompaniment to game, hams and fresh or slightly mature cheeses. Cherry: Made with the world famous Italian Amarena cherry. Excellent with sheep's milk cheeses or lamb. Wild Berry: Made with wild harvested berries taken from the Venetian countryside. Pairs perfectly with deli meats and goat cheeses. Varieties sold separately. read more

Roland Foods

Walnut Oil is a pure oil extracted from walnuts. It is known for its distinct, nutty flavor. Its color is clear with a slight yell...ow cast. It is imported from France. When roasted, walnuts reveal their rich nutty flavor. This sublime flavor can be expressed from the roasted walnuts, creating an oil with a pronounced nutty flavor that pairs beautifully with duck, pheasant, game, salad, and pasta. Combine it with your favorite wine vinegar for a gourmet salad dressing or use it as a dipping oil for fresh baked breads. Product of France read more

iGourmet
$38.69 $43.69
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Minus 8 began as a hobby for two Canadian food lovers, whose identity must remain anonymous due to the extreme demand for this pro...duct. Heavily sought-after by the world's most outstanding chefs, Minus 8 vinegar (named for the temperature at which the grapes are picked to produce its base wine), is deep, complex and sweet. Up until May 2004, when igourmet convinced the reluctant pair to share their exquisite product, Minus 8 was unavailable on the retail market. Everything about Minus 8 is kept secret. It is produced near Niagara Falls, however the exact location is not published. Its makers produce Minus 8 the same way ice wine is made. Grapes are left on the vine past the typical harvest season and freeze at the onset of winter. The frozen grapes are then harvested by hand once temperatures cool down below -8 degrees Celsius, then immediately pressed to extract their concentrated juice. A blend of juices from various grape varietals is made into wine, then aged in oak barrels using the Solera system to create Minus 8 vinegar. Less than 5,000 bottles of this sweet vinegar are made each year, and we are offering it to you in the exclusive chef's 200 ML (6.76 FL OZ) bottle. Loved by Jean-Georges Vongerichten (Jean-Georges Restaurant in New York), David Daniels (The Federalist in Boston), Philippe Rispoli (Aureole in Las Vegas), and numerous other top chefs, Minus 8 can be drizzled over entrees, incorporated into a marinade, or even sipped as a digestive. It is also perfect as an ingredient in dressings, sauces, or reductions. Enjoy it with meats, fish, duck, chicken, and cheeses. read more

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$8.99 $9.99
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Made with duck, chicken, turkey, cream, truffles, and Sherry blended to perfection to create this delicate and unique pork-free mo...usse. Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. Contains soy products. read more

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Le Conserve Della Nonna is one of the leading Italian producers of gourmet foods such as jams, tapenades, and sauces. Based out of... Modena, the company takes pride in incorporating the freshest fruits and vegetables into their products and preparing them in the authentic and traditional Italian way that has been passed down from generation to generation. Their Italian Peach Jam is succulent and sweet, and makes an excellent accompaniment for chicken or duck. Of course, it is a delicious jam to spread on toast or a bagel as well. read more

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$21.19 $24.19
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Saba is an ancient condiment, known since the time of the Romans, and is the result of cooking selected grape musts, especially of... Lambrusco or Trebbiano grapes, over fire. Saba is the main ingredient in the production of Traditional Balsamic Vinegar of Modena. On its own, Saba has an incredible fruity flavor with notes of grapes, plums, and raisins, with no pungency. Saba is versatile enough to elevate meat dishes as well as roasted vegetables, and is particularly good with duck and wild pheasant. Try it over your favorite desserts, on fresh fruit, or over ice cream. Acetaia Fratelli Gorrieri has been a artisan producer of Balsamic Vinegar, Traditional Balsamic Vinegar, Saba, and Condiments made with Balsamic Vinegar from (Rubera) Reggio Emilia since 1892. read more

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