Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
These conveniently portioned, raw foie gras slices are cut from our D’Artagnan label, Grade A 100% Corn-Fed Duck Foie Gras—a favorite among our chef clientele for its naturally sweet taste and super-silky texture. Moulard ducks, a hybrid cross of a female Pekin and a male Muscovy duck, are famous for their natural tendency to gorge themselves in preparation for biannual migration. Taking advantage of this tendency, flocks are corn-fed several times daily in the three weeks just before processing to produce an enlarged liver known as foie gras. This foie gras is especially good for terrines because it releases relatively little fat. It’s also very good seared.
Quick Cooking TipOur foie gras slices are sinfully delicious and so easy to prepare! First, score the slices on both sides, then season liberally on both sides with salt and pepper. Sear in a dry hot skillet about 30 seconds per side and serve!For an easy, elegant first course, try our Quick Ideas for Sautéed Foie Gras.
"What a heavenly match--baked potatoes laced with white truffles and truffle oil which are spooned into the potato shell and topped with crunchy-custardy slices of foie gras. Don’t skimp here. Use the best butter and potatoes you can find. We like firm, yellow-fleshed potatoes like Belle de Fontenoy, Ratte, Yellow Finn or Yukon Gold."
"Rossini refers to anything prepared with truffles. These buffalo steaks are served with a creamy foie gras and truffle sauce. This was a hit when we served it at the 2008 Fancy Food Show."
"Ariane Daguin introduced the foie gras burger at her New York City restaurant, D’Artagnan the Rotisserie, and it is the real deal: sautéed foie gras, sweet apples and tart balsamic vinegar. "
"Crispy potato pancakes are topped with foie gras and apples for an extravagant hors d’oeuvre or first course."
"Seared foie gras needs a sweet and sour partner that will cut through the fat. Here, three ideas from our cookbook, "D’Artagnan’s Glorious Game Cookbook," using slices of foie gras and a variety of quick pan sauces."
