Hudson Valley Grade-A Duck Foie Gras
- This item is not eligible to be shipped to California
- Foie gras from Moulard ducks
- Raw Grade-A liver, cold eviscerated
- No hormones, no antibiotics
- Ducks eat a corn and soy diet
- Irregular oval shape, firm texture, bright color
- Extra-large lobes – 1.55lbs plus
- Pristine condition; limited or no bruising or blood
- Distinctively sweet flavor profile
- 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
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" 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.
Our foie gras is produced from Moulard ducks raised in New York State at the first farm of its type in the U.S.
The ducks live in deeply bedded barns with constant access to drinking water. They have room to stretch, open their wings, and group together as flock animals do by nature.
Throughout their lives, they eat a whole-grain diet of corn and soy, and no hormones or antibiotics are ever used. Then, during the 3-week gavage period, the ducks live in an open pen holding fewer than a dozen birds and are fed by the same person every day.
Our 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 – from beak to tail feather.