Cage Free

About

Hudson Valley Foie Gras

Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck) produced by a special feeding process. It results in a luxurious product that is at once velvety and meaty. Historically, foie gras has been cooked in a paté 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.... Learn More

Bourdain.
Duck Leg Confit w/ Lentils
Foie Gras is Legal Again.