Some call it gilding the lily, but at D’Artagnan we know that truffles pair perfectly with foie gras. And our creamy medallion of foie gras is proof on the plate. It’s one of our signature products for a reason! Made from 100% duck foie gras, Sauternes wine and black truffles, without any preservatives or nitrites, this creamy mousse of foie gras is packaged in a tube for easy slicing into medallions. It can be spread or, when chilled, sliced into into coins for an elegant presentation. Ariane recommends dipping a knife into hot water before slicing to get the cleanest cut.
Unopened, medallion of foie gras keeps in the fridge for up to 3 weeks, making it an ideal item to have on hand for an indulgent snack or to serve when unexpected guests arrive. It naturally pairs with Sauternes, as well as with chilled Champagne.
Spread medallion of foie gras lightly on grilled toast or slice it and serve on grilled steaks. Pipe it into mini pastry shells or savory profiteroles to make elegant canapés, or wrap in prosciutto, like our Jambon de Bayonne, and serve on top of a mesclun salad.
Our foie gras is produced from Moulard ducks raised in a low-stress environment on a 200-acre farm in New York State. The ducks eat a whole-grain diet of corn, soy and fresh clean water, with no hormones or antibiotics ever used.
ingredients: duck foie gras, water, Sauternes wine, truffles, truffle oil, salt, corn starch, sugar, spices
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.
"Rossini refers to anything prepared with truffles. These buffalo steaks are served with a creamy foie gras and truffle sauce. This was a hit when we served it at the 2008 Fancy Food Show."
"Pot-au-feu means "pot on fire" and refers to the dish of slowly-cooked meat and vegetables in broth. This recipe calls for serving the pot cold. It is delicious in the warm summer months. "
"Gerard Craft transformed the St. Louis dining scene when he opened Niche in 2005, serving dishes like pork cheeks slow roasted with brown sugar topped with foie gras mousse and sweet, ripe peaches."
"Deana Sidney's gorgeous Artichoke, Foie Gras and Truffle pasta was inspired by a dish from Le Bristol Restaurant in Paris. "