Medallion of Duck Foie Gras with Black Truffles

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.

This creamy mousse of foie gras can be spread or, when chilled, sliced into coins for an elegant presentation. Ariane recommends dipping a knife into hot water before slicing to get the cleanest cut.

Pipe it into mini pastry shells or savory profiteroles to make elegant canapés, or wrap in prosciutto, like our jambon de Bayonne, and serve on top of a mesclun salad.

Unopened, medallion of foie gras keeps in the fridge for up to 3 weeks, making it an ideal item to have on hand for an indulgent snack or to serve when unexpected guests arrive. It naturally pairs with Sauternes, as well as with chilled Champagne. Spread medallion of foie gras lightly on grilled toast, or slice it and serve on grilled steaks.

duck foie gras, water, Sauternes wine, truffles, truffle oil, salt, corn starch, sugar, spices