Hudson Valley Grade-A Duck Foie Gras
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Offer Ends 11:59pm Monday, November 19th
Fresh / 1 Whole Raw Lobe (2 lb avg)
Shop where America’s four-star chefs do, and amaze your friends with restaurant-style seared foie gras at your next dinner party. Find out why this velvety, sweet and meaty liver is prized by top toques across the nation.
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
As sanctified by some as it is vilified by others, foie gras stands alone as a precious and unique ingredient in the world of gastronomy.
That’s because there really is nothing else like it. Buttery, unctuous, silky or creamy depending on the preparation, every bite brings an unsurpassed and nearly indescribable flavor flooding over the taste buds. With its high, almost improbable fat content, velvety foie gras literally melts in the mouth.
This is an accessible luxury. Not only is foie gras more available today than ever in culinary history (we take some credit for that), it’s actually quite simple to cook at home. We recommend a quick sear in a hot, dry pan for spectacular results.
Cooking & Serving
Cooking Methods: Pan-Sear, Roast, Cure
Cooking Tips: Whole lobes of foie gras are ideal for making terrines, roasting whole, or slicing and searing. To sear, use a sharp slicing knife to cut foie gras in 1/2 - 3/4"e; slices, dipping the blade into hot water and wiping clean between each slice for the neatest cut. Gently score the slices in a cross-hatch pattern and season quite liberally with salt. Sear in a very hot, dry skillet for about 30 seconds per side. Seared foie gras pairs well with toasted brioche and sweet fruit preserves, like fig, prune, or apricot. Some classic drink pairings include sweet or fortified wines, like Sauternes, tawny Port, or Banyuls.