Article
Hudson Valley Grade-A Duck Foie Gras
Price
$149.99
Images
Details
https://www.dartagnan.com/hudson-valley-grade-a-duck-foie-gras/product/FDUFG002.html
Price
$149.99
- 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
Variations
-
Fresh / 1 Whole Raw Lobe (1.5 lb - 1.75 lb avg)
Price
$149.99
Product Actions
DescriptionDescription & Details
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.
- 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 & 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" 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.
Shipping & Delivery
- Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
- Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
- We ship via FedEx or UPS Overnight to arrive on the specific date you select when placing your order.
D'ARTAGNAN 100% GUARANTEE
Product Details
Description
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.
- 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 & 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" 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.
Shipping & Delivery
- Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
- Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
- We ship via FedEx or UPS Overnight to arrive on the specific date you select when placing your order.
