Duck Foie Gras is the fattened liver of a duck produced by a special feeding process, resulting in a luxurious product that is velvety and meaty. Most popular is the cooked or semi-cooked (micuit) foie gras that is presented in a pate or terrine and served cold. The last decade we've seen a gain popularity in the US of serving foie gras seared hot with a sweet and tangy fruit garnish. And this is a absolute divine dish.

Hudson Valley Foie Gras is a grower of the Moulard Duck from which this fresh duck foie gras is produced. It is situated on 200 acres in Ferndale, New York. It is a unique facility as it encompasses all the stages of production, from breeding to packaging.

This frozen whole lobe of approx. 2 lbs. of Grade-A duck foie gras is skin-packed, allowing the liver to retain its fresh flavor and aroma. 

NOTE: The weight of the Foie Gras may not be exactly the weight that is displayed on our website, you will be charged based on the actual weight shipped.