Whole Duck Foie Gras, Grade A by Hudson Valley

Whole Duck Foie Gras Lobes Grade A - 1.9-2.5 lb, by Hudson Valley, USA.

Hudson Valley presents the most valuable, highly demanded and refined of all existing kinds of Foie Gras - whole, consisting of one or two lobes of Moulard Duck liver. This decadent foie gras strikes an incredible balance between the soft texture of the foie gras and its sweet and nutty finish. Since 1982, Hudson Valley has perfected the process of raising their ducks by providing them with the highest quality feed and the ability to roam freely. This gives way to the exceptional taste and quality of the foie gras.

To Prepare  

Use a chef's knife or non-serrated kitchen knife to slowly separate the lobe by following its natural line of separation. Make 30 degree angle cuts on the smaller lobe first. Each slice should be about 1/2 inches thick. Follow the same procedure with the other lobe and be sure to lay the foie gras flat on a sheet tray. Work quickly to prevent it from becoming too soft or oxidizing. Lightly score both sides of the foie gras slices in a crisscross pattern and season them with salt. Heat a very hot skillet and sear the slices for approximately 30 seconds on each side, or until you see a deep amber color and caramelization developing. The inside of the foie gras should be medium rare and barely warm.

To Serve  

To serve this foie gras masterpiece, decorate it with zesty dried fruit or sweet berry jam and accompany it with chilled elite sorts of French dessert wines or champagne.

Bon Appetit!