Making seared foie gras is easier than you think! Join longtime friends and liver-lovers, Ariane Daguin and award winning chef, Anita Lo, in the kitchen at Annisa, in New York City, where they’ll share foie gras fundamentals and two easy, yet impressive preparations.
Foie gras is centered at the very heart of D'Artagnan. It's how we got started and it's still a passion today. Foie gras is the fattened liver of a waterfowl, either duck or goose, produced by a special feeding process that results in a wonderfully rich product with a smooth, velvety texture and seductive, sweet flavor. Historically, foie gras has been prepared as a fully-cooked pâté or terrine and served cold. More recently, seared preparations of foie gras, balanced by a fruit garnish or compote, have become increasingly popular in the US.
Our Hudson Valley foie gras is produced from Moulard ducks raised in a low-stress environment on 200 acres in the beautiful Hudson River Valley of New York State. They ducks are fed a wholegrain diet of corn and soy with fresh, clean water and as with all of our products, no antibiotics or hormones are ever used. The resulting premium grade foie gras is prized by chefs for its uniform oval shape and firm texture. Our foie gras has a luxurious, silky smooth mouth-feel with distinctively sweet flavor.
Crispy green-papaya slaw and crunchy peanuts are the perfect foil to Anita’s caramelized foie gras with an Asian-twist: Seared Foie Gras with Green Papaya and Peanuts. Then Ariane goes All-American taking the hamburger from humble to haute with her famous Foie Gras Burger.
