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.
Named for the vessel in which it is cooked, the terrine of foie gras is a classic in French cuisine. A whole raw foie gras is tucked into a terrine and essentially steamed in its own juices at a low temperature in this preparation. The result is an incredibly creamy, delicate bloc of foie gras. Our simple recipe includes salt, pepper, sugar and nothing else. This foie gras terrine makes a great appetizer when served on brioche or toast points with a sweet-tart jam or jelly such as prune, fig or apricot compote. A sweet wine such as Sauternes makes a natural and elegant pairing. Try this terrine as an ingredient in your favorite recipes that call for foie gras, whether a stuffing or salad. A balsamic vinegar and port reduction makes a perfect drizzle on a slice of this delectable foie gras terrine. Sprinkle a few grains of coarse fleur de sel to brighten all the flavors. 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: whole duck foie gras, salt, white pepper, sugar
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.
"This recipe offers a creative and simple way to use our signature smoked duck breast. We just love how the walnuts, foie gras and smokiness of the duck breast combine in each mouthful. Just don't skip the walnut oil. It's a bit pricier than other oils, but the intense flavor is worth it! "
"The most simple, and pure preparation of foie gras, the terrine does not need much to bring it over the top."
"Chef Jean-Louis Dumonet's classic Rabbit and Foie Gras Ballotine makes wonderful party fare but is equally delicious as a light lunch. "
"This gorgeous lamb dish from Chef Jason Tilmann is easily replicated at home and sure to become a favorite."
