Rougie Confit of Duck Legs 2 Legs 20.3 oz.


 

Bestsellers > Gourmet Food > Meat, Game and Pâtés

Bestsellers > Gourmet Food > Meat, Game and Pâtés


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Black Lumpfish Caviar

Black Lumpfish Caviar

»rank:

from: Gourmet Food Store

Gourmet Food Store
: :This caviar comes from the Lumpfish, a female round and lumpy blue fish that is found in the Atlantic between January and September. This black lcelandic caviar is small, and kind of pops in your mouth. Usually served as an appetizer, hors d'oeuvre, or side dish.

Berberechos de Carril 'Los Peperetes' - Premium Cockle Clams

Berberechos de Carril 'Los Peperetes' - Premium Cockle Clams

»rank: 4165

from: Los Peperetes

Los Peperetes
: :Cockles are tiny sweet clams, each one about the size of an olive. When you open the tin, you will see a thing of beauty: approximately 60 little clams symmetrically arranged by hand. Served at room temperature, you will find they are perfectly cooked. Even the brine or 'liquor' is sensational, and is almost as enjoyable as the tiny clams themselves

Volpi Sopressata Salami - 8 oz.

Volpi Sopressata Salami - 8 oz.

»rank: 396

from: Volpi

Volpi
: :This salame originates in the Veneto Region. A delicate sophistication exudes throughout this region, its people and its cuisine. 0ur Sopressata mirrors this refined lifestyle.

Ortiz El Velero Bonito Del Norte Tuna Packed in Olive Oil 250 Grm Tin

Ortiz El Velero Bonito Del Norte Tuna Packed in Olive Oil 250 Grm Tin

»rank: 5547

from: Conservas Ortiz

Conservas Ortiz
: :0rtiz El Velero Bonito del Norte, spanish tuna packed in olive oil. Large 250 gram tin of tuna paked in olive oil. Nice larger cut pieces not chunks or flakes. The taste is impeccable, nice and mellow from the silky olive oil.

Bottarga di Muggine (Grey Mullet Roe) - From Cabras - Whole

Bottarga di Muggine (Grey Mullet Roe) - From Cabras - Whole

»rank: 1220

from: L'Oro di Cabras

Loro Cabras
: :This dried salted roe made by the Manca brothers is, without any doubt, the best bottarga in the world. Grey mullet is, perhaps more than any other animal, what it eats. ln the pond in Cabras, where these grey mullet are raised, the fish eat naturally and healthfully. The mullet's eggs, after being extracted, washed and purified, are put under salt and then hung to mature. At the right moment--and the expertise of the Manca brothers is put to good use in ...

Droewors (Dried Sausage) 8oz

Droewors (Dried Sausage) 8oz

»rank: 542

from: AA Biltong

Biltong
: :Droewors is a traditional South African form of dried sausage made from lamb and beef. lt is fully cured and is a ready to eat popular and unique South African snack food

Genuine Favorites - Wisconsin Cheeseman

Genuine Favorites - Wisconsin Cheeseman

»rank: 2151

from: The Wisconsin Cheeseman

The Wisconsin Cheeseman
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New York Prime Meat All Natural Pork Loin Center Cut Chops Boneless, 1-inch thick, 8-Count, 32-Ounce Packaged in Film & Freezer Paper

New York Prime Meat All Natural Pork Loin Center Cut Chops Boneless, 1-inch thick, 8-Count, 32-Ounce Packaged in Film & Freezer Paper

»rank: 5435

from: New York Prime Meat

New York Prime Meat
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Fresh Duck Magret (Breast) - Flash Frozen

Fresh Duck Magret (Breast) - Flash Frozen

»rank: 5435

from: Gourmet Food Store

Gourmet Food Store
: :The difference between duck breast and succulent 'Magret' goes beyond definition. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. The result? A generously large, tender and leaner meat than regular duck. You'll find that this fresh Magret is reminiscent of a red meat than a blander poultry meat. Made to be prepared tenderly, flash-frozen to preserve the integrity of the flavor and give you the most authentically delicious flavor.lNGREDlENTS: Duck breast, salt, water, ...

Rougie Confit of Duck Legs 2 Legs 20.3 oz.

Rougie Confit of Duck Legs 2 Legs 20.3 oz.

»rank: 3480

from: Rougie

Rougie
: :A specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of the dish is that all the hard work is done for you. All you have to do is to heat it and enjoy!


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by York Membery

Average customer rating: 3.5 ISBN: 0233992901

by Michael Ondaatje, Ralph Fiennes
$15.61

Average customer rating: 4.0 ISBN: 0739343947
Haunting and harrowing, as beautiful as it is disturbing, The English Patient tells the story of the entanglement of four damaged lives in an Italian monastery as World War II ends. The exhausted nurse, Hana; the maimed thief, Caravaggio; the wary sapper, Kip: each is haunted by the riddle of the English patient, the nameless, burn victim who lies in an upstairs room and whose memories of passion, betrayal, and rescue illuminate this book like flashes of heat lightning. In lyrical prose informed by a poetic consciousness, Michael Ondaatje weaves these characters together, pulls them tight, then unravels the threads with unsettling acumen.

A book that binds readers of great literature, The English Patient garnered the Booker Prize for author Ondaatje. The poet and novelist has also written In the Skin of a Lion, Coming Through Slaughter and The Collected Works of Billy the Kid; two collections of poems, The Cinnamon Peeler and There's a Trick with a Knife I'm Learning to Do; and a memoir, Running in the Family.





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oz. 20.3 Legs 2 Legs Duck of Confit Rougie
Shopping at gourmet-food.shopping-club.biz  Created at Wed Dec 3 21:06:50 2008