Foie gras (pronounced fwah grah) is the fattened liver of a duck produced by a special feeding process. It results in a luxurious product that has an unexpectedly velvety texture and an incredibly rich flavor. Anyone who has had this delicacy will be able to call it back to memory quite well; it is not a dish that easily slips the mind.

Historically, foie gras has been cooked in a pate or terrine and served cold. The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish.

Because we sell our foie gras fresh, it is entirely up to you how you care to prepare it. Something as simple as serving it chilled with slices of buttered toast and a sweet sauternes works quite well as an appetizer for an elegant holiday gathering.