Our foie gras cubes have firm yet silky texture and are a chef's kitchen secret. They are perfect for searing and tossing into pasta dishes, or anywhere a little bit of foie gras flavor is needed.
There’s a reason this foie gras is the first choice among America’s four-star chefs. The cubes come from the same foie gras that we slice into medallions, and are simply the tasty trimmings from that process. They are as meaty, velvety and luxurious as the whole, Grade A livers from which they are cut.
Our Hudson Valley 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. Their whole-grain diet consists of corn and soy, fresh clean water and no hormones or antibiotics are ever used.
The result is a premium grade foie gras with a silky smooth texture and distinctively sweet flavor profile. Foie gras cubes are quite useful to keep in the freezer for searing; in fact they can go into a very hot, dry pan while still frozen for delicious results. Use foie gras cubes in dishes where perfect slices are not required, but the rich flavor of foie gras is desired. Whether you sear foie gras and toss into pasta, poach in a rich wine sauce, add to poultry stuffing, or use en papillote technique, you’ll find plenty of reasons to keep a bag of foie gras cubes in your freezer.
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.
"The spices in this lush, heady dish are readily available at supermarkets. If you can't find chestnut honey, which is sweet and a bit bitter, use whatever honey you have on hand. "
"Jesse Schenker turns delicate quail into an elegant ballantine filled with a Bosc pear-and-foie-gras puree and served with almond foam."
"Chef Pierre Landet, of Cercle Rouge restaurant in New York City, masterfully prepared this duck galantine for a Charcuterie class that we co-hosted in 2011. The dish was a showstopper, from preparation to final product. "
"Foie gras butter is absolutely delcious spread on warm baguette, stirred into polenta or on top of your favorite steak. Give it a try!"
"Chef John Fraser is a master of balancing flavor, texture and color, as you can see in this stunning terrine. "