The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
For lovers of foie gras, there is no more convenient way to keep well-stocked on this luxurious ingredient. Whether cooking for two, or a party of ten, our flash-frozen foie gras slices will prove handy. It is not necessary to thaw before cooking, so the foie gras slices go from the freezer to the pan for a quick sear. (See cooking tip below.)
These raw slices are laser cut from premium quality, Grade A foie gras lobes, then immediately frozen at extremely low temperatures, which helps retains the textural integrity of the delicate foie gras. The perfect item for the home cook (though lots of professional chefs use these, too!) the slices are ready to go, without all the fuss and bother of cleaning and slicing a whole lobe of foie gras.
Our Hudson Valley foie gras is produced from Moulard ducks raised in a low-stress environment on a 200-acre farm in New York State. The birds' wholegrain diet consists of corn, soy and fresh clean water with no hormones or antibiotics are ever used. The result is a premium grade foie gras with a silky smooth texture and distinctively sweet flavor profile.
Quick Cooking Tip Preheat the oven to 450 degrees F. Season the frozen medallions with salt and freshly ground pepper (no need to thaw!). Pre-heat a skillet over high heat until very hot, then sear the foie gras slices for 15 seconds on each side. Place the seared medallions on a baking sheet and finish cooking in the oven for 4 minutes. Serve immediately. The medallions may be seared up to 8 hours in advance. Just store in the refrigerator on a baking sheet until needed, then finish cooking in the oven.
About Foie Gras Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose) produced by a special feeding process that results in a luxuriously meaty product with a smooth, velvety texture. Historically, foie gras has been prepared as a fully-cooked paté or terrine and served cold. More recently, seared preparations of foie gras, served with a sweet and tangy fruit garnish or compote, have become increasingly popular in the US.
California customers -- Please note that, as of July 1, 2012, California law prohibits the sale of foie gras within the state of California. While the law does allow for us to sell to you through our website and for you to consume the product, there may be restrictions on your ability to resell them within your own state.