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.
Hudson Valley Foie Gras is a grower of the Moulard Duck from which Foie Gras is produced. HVFG is situated on 200 acres in Ferndale, New York, a two hour drive from Manhattan. HVFG is headed by two individuals, Izzy Yanay, a Masters in Philosophy from the Weitzman Institute in Israel, and Michael Ginor, a B.A. from Brandeis University and an M.B.A. from New York University.
Our facility is unique in that all the stages of production, from nursery to packaging, exist in one location, using Moulard Ducks. The Moulard Duck is a crossbreed between a Muscovy male and a Pekin female, which are artificially bred. Izzy was one of the first to utilize this technology in the production of Moulard Foie Gras. As this hybrid is more resistant to disease than either parent, it become feasible for the entire production to take place on one farm. In 1982, Izzy introduced Foie Gras into the United States utilizing this plan.
Izzy Yanay, General Manager, along with Michael Ginor, President, formed Hudson Valley Foie Gras in 1989. Currently we distribute nationwide through gourmet and specialty food distributors. Critical acclaim from around the world has placed our company as the premier producers of Foie Gras and Moulard Duck products. Our corporate goals include the stabilizing of Foie Gras prices and the assurance of a steady supply as well as public education and increased product awareness. In keeping with our promise to develop a more economic high quality product, a significant portion of our proceeds is directed toward research and development.
Hudson Valley Foie Gras is just as committed to its role as a food producer and the responsibilities and privileges which that may carry in helping, assisting and feeding the less fortunate. This we accomplish by being involved with several foundations, organizations and individual chefs who are committed to the same purposes.