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  1. Home
  2. Foie Gras
  3. Hudson Valley Grade-A Duck Foie Gras

Hudson Valley Grade-A Duck Foie Gras

$149.99 Price $119.99 $149.99

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20% OFF VALENTINE’S DAY FAVORITES

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Hudson Valley Grade-A Duck Foie Gras
  • Hudson Valley Grade-A Duck Foie Gras
  • Hudson Valley Grade-A Duck Foie Gras
Hudson Valley Grade-A Duck Foie Gras
Hudson Valley Grade-A Duck Foie Gras

Details

https://www.dartagnan.com/hudson-valley-grade-a-duck-foie-gras/product/FDUFG002.html
$149.99 Price $119.99 $149.99

Promotions

20% OFF VALENTINE’S DAY FAVORITES

  • 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)
    $149.99 Price $119.99 $149.99

Product Actions

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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.
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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.

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Salt-Cured Foie Gras Torchon with Black Pepper Caramel Sauce
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Foie Gras History
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Foie Gras: Terrine vs. Torchon
classic-terrine-of-foie-gras-recipe

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Classic Terrine of Foie Gras
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Foie Gras in a Pumpkin Two Ways
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Seared Foie Gras

Product Reviews

Our Foie Gras

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.

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Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Learn more. Revered by 4-Star Restaurant Chefs

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