
Article
20% OFF VALENTINE’S DAY FAVES SHOP NOW
20% OFF VALENTINE’S DAY FAVORITES
20% OFF VALENTINE’S DAY FAVORITES
D'Artagnan foie gras is a favorite among our chef clientele for its naturally sweet taste and silky texture. This whole lobe of Grade-A foie gras is what you need to make a terrine or torchon – both traditional preparations in French cuisine. Or go the easy route and serve it like restaurants do: sliced and quickly pan-seared for a tempting hot appetizer. Our foie gras comes from Moulard ducks raised on a farm in New York State, recognized as a premier producer of high-quality foie gras and duck products.
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.
D'Artagnan foie gras is a favorite among our chef clientele for its naturally sweet taste and silky texture. This whole lobe of Grade-A foie gras is what you need to make a terrine or torchon – both traditional preparations in French cuisine. Or go the easy route and serve it like restaurants do: sliced and quickly pan-seared for a tempting hot appetizer. Our foie gras comes from Moulard ducks raised on a farm in New York State, recognized as a premier producer of high-quality foie gras and duck products.
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.