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Hudson Valley Grade-A Duck Foie Gras

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Hudson Valley Grade-A Duck Foie Gras

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    $111.99

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    Shop where America’s four-star chefs do, and amaze your friends with restaurant-style seared foie gras at your next dinner party. Find out why this velvety, sweet and meaty liver is prized by top toques across the nation.

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    As sanctified by some as it is vilified by others, foie gras stands alone as a precious and unique ingredient in the world of gastronomy.

    That’s because there really is nothing else like it. Buttery, unctuous, silky or creamy depending on the preparation, every bite brings an unsurpassed and nearly indescribable flavor flooding over the taste buds. With its high, almost improbable fat content, velvety foie gras literally melts in the mouth.

    This is an accessible luxury. Not only is foie gras more available today than ever in culinary history (we take some credit for that), it’s actually quite simple to cook at home. We recommend a quick sear in a hot, dry pan for spectacular results.

     

    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.

    Just the facts

    • Foie gras from Moulard ducks
    • Fresh, Grade-A, cold eviscerated
    • Irregular oval shape and firm texture
    • Distinctively sweet flavor profile
    • No antibiotics or hormones, ever
    • Product of USA
    • Use within 3-5 days of receipt

    Our 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. The ducks are never caged; instead they live free-range in deeply bedded barns with access to drinking water. Throughout their lives, they eat a whole-grain diet of corn, soy and fresh clean water. No hormones or antibiotics are ever used.

    When the hand-feeding process begins, the ducks live in an open pen holding fewer than a dozen birds. They have room to stretch, open their wings, and group together, following their natural instincts as flock animals.

    Our Hudson Valley farm manages all stages of production for superb quality control; they are recognized worldwide as a premier producer of foie gras and Moulard duck products.

    The simplest and least intimidating way to prepare foie gras is to pan sear it. Using a sharp, long knife that you have dipped into hot water (keep dipping to warm it again) slice the foie gras into pieces about a half to three-quarters of an inch in thickness. Then, score the slices on both sides and season liberally with salt and pepper. The fat content of foie gras makes it almost impervious to salt, so really go for it.

    Then sear the slices in a dry hot skillet for about 30 seconds per side. The hotter the pan, the more likely you will get a nice brown sear on the outside before you melt the fat away. You don’t need any oil in the pan, as plenty will render out of the foie gras. Cook something else in the pan to make use of that precious fat.

    In the end you should have a piece of foie gras with firm texture on the outside, and quivering gelatinous mass inside.

    Serve your seared foie gras with a sweet and tangy fruit garnish or compote or a dash of good quality, aged balsamic vinegar. All you need is a little sweet bread like brioche or challah to complement the fat.

    Sweet wines such as Sauternes or a late harvest wine like Jurançon are generally paired with foie gras.

    Our Foie Gras

    Foie gras (fwah grah) is the fattened liver of a waterfowl (duck or goose), a natural phenomenon encouraged by a special hand-feeding process. D’Artagnan introduced domestically-farmed foie gras to the United States in 1985, and has been supplying the finest restaurants, stores and home cooks with a range of fresh and prepared foie gras products ever since.

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