1. Home
  2. Foie Gras & Caviar
  3. Foie Gras
  4. Grade-A Duck Foie Gras Slices

Grade-A Duck Foie Gras Slices

Grade-A Duck Foie Gras Slices
Starting at $29.99
Special Offer

Labor Day Sale
15% OFF All Orders $75+
Ends 11:59pm EDT, September 3rd

  • Type/Size
Availability: 

Please make a selection above
Total Price
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.

DELIVERY:
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 Grade-A 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

  • Foie gras from Moulard ducks
  • Fresh, Grade-A, cold eviscerated
  • Irregular oval shape and firm texture
  • Distinctively sweet flavor profile
  • No antibiotics or hormones, ever
  • Product of USA
  • 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 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. The ducks are never caged; instead they live free-range in deeply bedded barns with access to drinking water. Throughout their lives, they eat a whole-grain diet of corn, soy and fresh clean water. No hormones or antibiotics are ever used.

When the hand-feeding process begins, the ducks live in an open pen holding fewer than a dozen birds. They have room to stretch, open their wings, and group together, following their natural instincts as flock animals.

Our Hudson Valley farm manages all stages of production for superb quality control; they are recognized worldwide as a premier producer of foie gras and Moulard duck products.

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.

You Might Also Like:

Related Recipes, Tips, and Features