Hudson Valley Grade-A Duck Foie Gras

Our foie gras is produced from Moulard ducks raised in a low-stress environment on 200 acres in the lush valley formed by the Hudson River of New York State. The ducks are never caged; instead they live free-range in deeply bedded barns with access to drinking water. Throughout their lives, they eat a whole-grain diet of corn, soy and fresh clean water. No hormones or antibiotics are ever used.

When the hand-feeding process begins, the ducks live in an open pen holding fewer than a dozen birds. They have room to stretch, open their wings, and group together, following their natural instincts as flock animals.

Our Hudson Valley 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.

The simplest and least intimidating way to prepare foie gras is to pan sear it. Using a sharp, long knife that you have dipped into hot water (keep dipping to warm it again) slice the foie gras into pieces about a half to three-quarters of an inch in thickness. Then, score the slices on both sides and season liberally with salt and pepper. The fat content of foie gras makes it almost impervious to salt, so really go for it.

Then sear the slices in a dry hot skillet for about 30 seconds per side. The hotter the pan, the more likely you will get a nice brown sear on the outside before you melt the fat away. You don’t need any oil in the pan, as plenty will render out of the foie gras. Cook something else in the pan to make use of that precious fat.

In the end you should have a piece of foie gras with firm texture on the outside, and quivering gelatinous mass inside.

Serve your seared foie gras with a sweet and tangy fruit garnish or compote or a dash of good quality, aged balsamic vinegar. All you need is a little sweet bread like brioche or challah to complement the fat.

Sweet wines such as Sauternes or a late harvest wine like Jurançon are generally paired with foie gras.