Want to see a Maillard reaction unfold before your eyes? Not interested in chemistry but you love foie gras?
In both cases, the foie gras on maple tiles recipe concocted by Cook is Good will be a delight. In addition, the preparation is simple and fast, and the results very enjoyable for both the eyes and the palate.
Ari’s comments: Whether chemist or gourmet or both, you should try this recipe. Pleasant surprises guaranteed!
Since 2009, Palmex Farm (Marieville, Quebec) has been a wholly owned subsidiary of Euralis (France), the largest producer of foie gras in the world, with an outstanding reputation for excellence and for top quality products.
This new synergy has led to new products, including the first pâté produced in Canada and marketed under the brand name Rougié throughout North America: Rougié Foie Gras Pâté.
Others will follow soon.
As a snack, sandwich spread, entrée, accompaniment or main course, confits, pâtés and foie gras are much appreciated by gourmet food lovers.
Although ingredients may often be the same, the presentation and flavours of these products may differ considerably.
To learn more about these fine foods, OGourmet has launched a new guide on confits, pâtés and foie gras to help consumers make informed choices.
The Brome Lake Ducks farm is built on long-standing tradition. Established in 1912 on the western shore of Brome Lake, the farm is the oldest duck-breeding farm in Canada.
The company’s founder was an American from New York who chose to breed Peking duck —a large white duck with a yellow bill and feet, as well as delicious meat—which had been imported from China to the United States in 1873.
The annual output of the company has increased five-fold in the past 15 years, rising from 25,000 ducks to more than 2,000,000 in 2006.
The facilities are HACCP certified.
Press Review:
Putting Duck on the Menu, The Gazette (Stephanie Whittaker), January 8, 2007.
Established in 2004, La ferme Québec-Oies specializes in breeding and raising geese, and creating a wide range of goose food products.
Own by biologist Simon Brousseau and Natacha Jobin, the farm produces top quality geese with care and concern for their well-being. The geese are raised in a pasture and are fed with natural grains. No antibiotics are added to their feed.
Prepared according to traditional recipes, La ferme Québec-Oies offers a wide range of products that contain no colour additives or preservatives.
Press Review: Ferme Québec-Oies: quand rêve et passion se côtoient, Le Soleil (Michel Corbeil), September 30, 2009 (in French).
Ducs de Montrichard was founded in 1994 by Philippe Brugier who learned his trade in Montrichard, France, world capital of foie gras.
This traditional firm offers a wide variety of products made using local game.
Their delicious foie gras, presented in attractive little pots, has proved to be very popular.
Les Canardises is a company of Quebec craftsmen who grew up on farms in southwestern France and in Alsace.
Their farm is located in St. Ferréol des Neiges near Quebec City, and they raise some 2000 ducks per year in the traditional manner, feeding them natural foods that contain no antibiotics. The farm specializes in raising mulard ducks for their exceptional foie gras, and Barbary Coast ducks for their excellent meat.
They use no preservatives, and their dishes are cooked in the traditional fashion based on the know-how and traditions of southwestern France and Alsace.
Founded in 1998 by Pascal and Francette Fleury, from the Landes region in France (the heart of French foie gras), Palmex Farm specializes in raising and processing Mulard ducks.
In less than 10 years, it has grown substantially and now exports all over North America, and also to the Caribbean and Asia.
The Palmex Farm plant is accredited by the Canadian Food Inspection Agency (CFIA) and USDA under the HACCP program.
Specializing in duck foie gras, Élevages Périgord processes ducks from the egg to your plate!
Founded in 1993, Élevages Périgord in located in St. Louis de Gonzague in southwestern Quebec. It is the largest company in its category in Canada, and the second most important in North America.
Their processing plant complies with the HACCP (Hazard Analysis Critical Control Points) and is monitored by the Canadian Food Inspection Agency, and their products meet internationally recognized production criteria. All their products are classified A for top quality.
