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.
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 wholegrain diet consists of corn and 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.
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.
"Jesse Schenker turns delicate quail into an elegant ballantine filled with a Bosc pear-and-foie-gras puree and served with almond foam."
"Chef Pierre Landet, of Cercle Rouge restaurant in New York City, masterfully prepared this duck galantine for a Charcuterie class that we co-hosted in 2011. The dish was a showstopper, from preparation to final product. "
