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.
The foie gras of choice among America’s four-star chefs. This velvety, sweet and meaty foie gras is prized by top toques for its beautiful oval shape, luxurious, yet firm texture and unsurpassed flavor. It’s a favorite for pan searing, as well as for making terrines.
Our Hudson Valley foie gras is produced from Moulard ducks raised in a low-stress environment on 200 acres in the lush valley formed by the Hudson River of New York State. Their whole-grain diet consists of corn and soy, fresh clean water and no hormones or antibiotics ever used.
The result is a premium grade foie gras with a silky smooth texture and distinctively sweet flavor profile.
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.
"Fatty, rich foie gras is one of life’s greatest pleasures. Here, a whole lobe is slow cooked in a terrine with Sauternes. Serve this chilled, with slices of peasant bread and a glass of late-harvest Jurançon or Côtes de Gascogne. "
"This salad, with foie gras, papaya and lobster, is the perfect summertime salad that pairs sweet papaya with rich foie gras and lobster."
"This recipe uses the best of what D'Artagnan has to offer--truffles, demi-glace, organic mixed mushrooms and, of course, foie gras, in a creamy sauce for pasta."
"Chef Mary Beth Lawton Johnson's recipe perks up delicate rabbit meat with a stuffing of sausage, foie gras, ginger and allspice. "
"This dish is inspired by the outdoor tavernas near Israel’s foie gras-producing region, where food is often cooked over open coals. Here, cubes of fatty liver are grilled and served with fig jam. "
