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Foie Gras & Caviar

Foie gras is the fattened liver of a duck, long celebrated in culinary history from Ancient Egypt to contemporary France. D'Artagnan introduced domestically-farmed duck foie gras to the United States in 1985, and has continually served as the premier provider of fresh and prepared foie gras - including Hudson Valley Foie Gras - for the nation's finest restaurants, stores and home cooks. If you're new to foie gras, consider reading our two most popular articles: the difference between a terrine and a torchon and how to sear foie gras.

D’Artagnan Ossetra Mallosol Caviar comes from Siberian sturgeon raised at a humane and sustainable aquafarm in the Aquitaine region of France. The sturgeon benefit greatly from exceptionally pure water, all the way from the breeding process through harvesting, which results in quality you can see and taste in every precious grain. Read more about our French caviar here. This decadent treat is perfect for holidays and special celebrations, when a mouthful of caviar and a glass of Champagne make the occasion.

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