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.
D’Artagnan is the only place for pure, unadulterated mousse of foie gras. No chicken liver, pork liver, or duck liver is ever added to get in the way of the sweet, silky taste of the foie gras. You'll find our mousse light and creamy with a hint of good Sauternes wine added to the emulsion to enhance the luxurious taste of the foie gras. Simple and pure, our mousse is the way foie gras was meant to be experienced.
Ready to serve, our mousse of foie gras is wonderful when spread on semolina bread with raisins, but can be enjoyed on crackers, or stuffed into prunes (we call that a French Kiss). Use mousse of foie gras for stuffing quails or other small birds, or simply top a resting steak with a pat of mousse for the ultimate steak dinner.
Our foie gras is produced from Moulard ducks raised in a low-stress environment on a 200-acre farm in New York State. The ducks eat a whole-grain diet of corn, soy and fresh clean water, with no hormones or antibiotics ever used.
ingredients: duck foie gras, water, Sauternes wine, salt, sugar, pepper 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.
"Creamy foie gras, sweet raisins and crunchy hazelnuts make a delicious and easy appetizer."
"The Gascon trinity: Armagnan-soaked prunes filled with foie gras. "
"A pair of Gascon specialties--foie gras mousse and Armagnac--transform these quail into a singularly lavish prelude to a grand dinner. The birds are incredibly simple to prepare."
"Lean venison loves to be combined with sweet, tart cherries in this glorious pâté that is fairly easy to make and relies on storebought, frozen puff pastry. "
"Gui Alinat's Beef Wellington is as delicious as it is classic. He uses already-prepared products--truffle peelings, foie gras mousse and puff pastry--which make for an easy assembly."
