Grade-A Duck Foie Gras Slices


Grade-A Duck Foie Gras Slices


Starting at $29.99


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Starting at $29.99
Looking to indulge in this gourmet delicacy, but don't want a whole lobe of foie gras? Nothing is quicker or easier than our duck foie gras slices. Just season, sear and serve.

All orders ship via FedEx Overnight. You choose your delivery date - up to 30 days in advance. Orders placed before Noon ET, Monday-Thursday can be delivered the next business day.

These conveniently portioned, raw foie gras slices are cut from our D’Artagnan label, Grade-A 100% corn-fed duck foie gras—a favorite among our chef clientele for its naturally sweet taste and super-silky texture.

Pre-sliced in two perfect portions, foie gras doesn’t get much easier. Try quick-searing in a hot pan, and serving with a well-balanced, sweet-tart sauce for a decadent first course at a special occasion dinner.

We like to put seared foie gras slices on top of a Wagyu burger in what we call “The Ultimate Burger.” And sometimes we dispense with the burger entirely, making the foie gras the meat of the matter—and tuck it into a brioche bun.

Just the facts

  • Moulard ducks raised in the French style
  • Diet is 100% corn
  • No antibiotics, no hormones
  • Fresh Grade-A, hot-eviscerated foie gras
  • 2 slices per package
  • Product of Canada
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing

Our Canadian foie gras farm raises Moulard ducks the French way on a 100% corn diet to produce a distinctively sweet foie gras. No hormones or antibiotics are ever used, and the farm follows strict protocols for stress-free animal husbandry.

Our foie gras slices are sinfully delicious and so easy to prepare. First, score the slices on both sides, then season liberally on both sides with salt and pepper. Sear in a dry hot skillet about 30 seconds per side and serve.

Sauce ideas:

Reduce ½ cup port and ½ cup balsamic vinegar by half to a syrupy consistency. Place slices of sautéed foie gras over mixed baby field greens, drizzle on the reduction and serve.

Heat ¾ cup of fresh, unsweetened applesauce with a splash of balsamic vinegar. Peel and slice 1 green apple. Sauté the slices in 1 tablespoon each of butter and sugar until the sugar caramelizes. Spoon the applesauce onto a plate, add slices of sautéed foie gras and top with apple slices.


Duck & 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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