Hudson Valley Foie Gras


    by Jenny Chamberlain

    Buy Rendered Duck Foie Gras Fat


    3/4 cup rendered duck foie gras fat, melted                                
    3/4 cup vegetable oil
    2 egg yolks                                                                                      
    1 tablespoon Dijon mustard
    2 tablespoons mayonnaise, to help bind
    1 tablespoon water to start, more if needed to adjust consistency
    lemon juice, to taste
    salt and pepper, to taste


    Combine duck foie gras fat and vegetable oil.

    Add egg yolks, Dijon mustard, mayonnaise and water to food processor. Pulse processor a few times to combine ingredients. Slowly and evenly drizzle fat and oil mixture while processor is running. Stop as needed to scrape down sides and regroup. Season with lemon juice, salt, and pepper to taste. If mayo is too thin drizzle in a very small amount of cold water while machine is running again to thicken the emulsion. Store in refrigerator.

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    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, suggests this Duck Bacon Salad -- a simple dish to put together for entertaining guests.


    Buy Duck Bacon


    2 eight oz. packages duck bacon, crisp and coarsely crumbled
    2 each, fennel, heads and stalks thinly sliced, fronds picked                                    
    2 cups muscat grapes, halved                                                                                          
    1 medium red onion, thinly sliced  
    8 ounces arugula                                                                                      

    1/4 cup lemon juice                                  
    1/2 cup extra virgin olive oil                  
    1 tablespoon ginger, grated                                                                    
    4 tablespoons honey                                                       
    salt, to taste
    black pepper, to taste


    For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste.

    Add all ingredients to salad bowl and gently toss in vinaigrette.

    Prep Time: 20 minutes


    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, recommends this recipe for Pan Roasted Foie Gras with Sauteed Apples and Balsamic Reduction. 

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

    Mise en Place:

    1.5 to 2lbs fresh foie gras
    Balsamic vinegar, reduced or Italian fig syrup
    2 gala apples, cut in wedges
    Coarse salt, to taste
    Fresh ground black pepper, to taste


    Split the lobes of foie and remove the primary vein only. Score the foie in a 3/4' crosshatch and season generously with salt. Cut 2 gala apples into wedges.

    Heat a medium size saute pan or cast iron skillet. Sear the foie on all surfaces and continuously baste with the fat that renders until reaching a medium rare. Set the foie aside to rest.

    Remove the foie fat that rendered leaving a tablespoon. Add the apples to the pan to carmelize. Season with a pinch of salt and black pepper.

    Reduce your favorite balsamic vinegar to a thin syrup consistency or try our Imported Italian Fig Syrup for a nice tart drizzle on the plate to cut the luscious fat of the foie.


    by Patrick O'Connell

    Book Photo093

    At his glorious inn in Virginia, Patrick O'Connell incorporates Southern ingredients into his French-inspired cooking. The blackberries, cornmeal, and country ham in this dish evoke some of the traditional flavors of the South. Although foie gras is not a Southern staple, the combination of flavors and textures produces a sophisticated appetizer redolent of Southern hospitality.

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras


    Blackberry Sauce

    In a 2-quart saucepan, melt the butter. Add the shallots, bay leaf, and 1 pint of the blackberries. Sweat over low heat for 3 minutes. Add the water, cassis, currant jelly, and stock. Simmer over medium heat for 30 minutes or until the sauce is the consistency of a light syrup. Remove from the heat, add the thyme leaves and fresh pepper, and set aside, off the heat, for 10 minutes. When cool, strain the sauce. Reserve.
    1 tablespoon unsalted butter
    1 small shallot, finely chopped
    1/2 bay leaf
    1 1/2 pints fresh blackberries
    1/2 cup water
    1/2 cup cassis liquer
    2 tablespoons currant jelly
    2 tablespoons chicken stock
    1/2 teaspoon fresh thyme leaves, finely chopped
    Black pepper, freshly ground

    In a 4-quart saucepan, melt the butter. Add 1 tablespoon of the olive oil, the garlic, and bay leaf, and sweat over low heat for 30 seconds. Add the water, milk, and cream, and bring to a simmer. Remove the bay leaf. Whisking constantly, slowly add the cornmeal in a steady stream. Simmer for 10 minutes, until the polenta begins to thicken. Whisk in the cheese and season with salt and cayenne pepper. Line a half sheet pan with plastic wrap and pour the polenta onto the pan. Cover the polenta with plastic wrap and flatten to a thickness of about 1/2 inch. Refrigerate for 1 hour, then remove and cut into 2-inch squares. Heat the remaining olive oil in a saute pan and cook the squares of polenta until both sides are golden brown. Reserve and keep warm.
    2 tablespoons unsalted butter
    1/4 cup olive oil
    1 small clove garlic, chopped
    1 bay leaf
    1 cup water
    1 milk
    1 cup heavy cream
    1/2 cup yellow cornmeal
    1/3 cup grated Parmigiano-Reggiano or Asiago cheese
    Corse salt
    Cayenne pepper

    Foie Gras
    Season each slice of foie gras with salt and pepper. Heat a saute pan over high heat and sear the foie gras for about 30 seconds on each side, or just until a brown crust forms. Remove the slices from the pan and blot on paper towels. Pour off excess fat from the pan and deglaze with 1/2 cup of the black-perry sauce. Stir this misture back into the sauce, and gently add the remaining pint of blackberries.
    1 1/2 pounds foie gras, cut into 8 slices, each about 3 ounces and 1/2-inch thick
    Coarse salt
    Black pepper, freshly ground

    2 cups mixed colorful baby lettuces or greens
    1/4 cup extra-virgin olive oil
    Coarse salt
    Black pepper, freshly ground
    8 very thin slices country ham, trimmed of fat (see Chef Notes)
    Fresh chives

    Service and Garnish
    Toss the greens in a mixing bowl with the olive oil, salt, and pepper. Place a small bouquet of dressed greens in the center of each of eight warmed serving plates. On top of the greens, place two squares of the crispy polenta. On top of the polenta place a slice of the country ham. On top of the ham, place piece of seared foie gras. Sppon the sauce and the blackberries over the foie gras, and garnish with chives.

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras


    by Bill Telepan

    Book Photo081

    One of the secrets to the succulence of Bill Telepan's foie gras terrine is that he only cooks the foie gras to an internal temperature of 100 degrees. Although the terrine continues to cook somewhat once it is removed from the oven, the gentle heat gives it a delicate texture and a delicious, rich flavor. Bill's creativity is evident in the accompaniments, which highlight the dish's strong, earthy tones.

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras


    1 foie gras, about 1 pound 2 ounces, cleaned for low-heat cooking
    1 teaspoon salt
    Pinch white pepper
    Pinch sugar
    1/4 cup Sauternes

    Season the foie gras with the salt, pepper, and sugar. Line a shallow bowl with plastic wrap. Drizzle half the Sauternes in the bowl, add the foie gras, and drizzle with the remaining Sauternes. Refrigerate overnight.

    Preheat the oven to 275 degrees. Let the foie gras stand at room temperature for 15 minutes. Pack the foie gras into the terrine mold, pressing well to make sure there are no air pockets. Wrap the entire mold in two layer of plastic wrap and place in a larger baking dish. Fill the dish with warm water to come two-thirds up the sides of the terrine. Cook the terrine in the oven, in the water bath, until the internal temperature reaches 10 0degrees, about 30-40 minutes.

    Remove the plastic wrap from the terrine. Carefully pour off the fat from the top of the terrine, reserving it in a separate container. Cut a piece of cardboard that will fit exactly into the inside of the mold. Wrap the cardboard in plastic wrap and place on top of the terrine. Press gently to remove all the air bubbles. Set a wood block or second terrine on top to weigh down the liver.  Pour off an excess fat. Pour some of the reserved fat over the terrine; use just enough to seal the foie gras completely so that no liver is exposed to air. Let sit for 24 to 48 hours before serving.

    Sauternes-Onion Marmalade
    2 medium onions
    2 ounces butter, cut into small cubes
    1/2 teaspoon coarse salt
    1/4 cup Sauternes

    Slice the onions paper thin using a mandoline. Melt the butter in a saucepan set over low heat. Add the onions and salt and cover the pan. Cook until very tender, 1 to 1 and 1/2 hours, stirring occasionally. Strain the onions through a chinois, pressing firmly to remove all excess butter. Place the strained onions back in the pan, add the Sauternes, and simmer until the onions are a syrupy consistency. Add more salt if necessary.

    2 tablespoons sherry vinegar
    1 teaspoon mustard
    Coarse salt
    Black pepper, freshly ground
    1/4 cup hazelnut oil

    In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the hazelnut oil to create an emulsion. Adjust the seasoning if necessary and set aside.

    Black-Eyed Pea Salad
    1 cup cooked black-eyed peas
    1 small shallot, minced
    1 tablespoon chives, chopped
    Vinaigrette (from above)
    Coarse salt
    Black pepper, freshly ground
    1 ounce baby greens

    Warm the black-eyed peas slightly. In a bowl, combine the peas, shallots, chives, and 1 tablespoon of the vinaigrette. Season with salt and pepper. Place the baby greens in a separate bowl, add the remaining vinaigrette, and toss to coat. Season with salt and pepper.

    1/4 cup hazelnuts, toasted, peeled, and finely chopped
    1 teaspoon chives, chopped

    Service and Garnish
    Slice the terrine into six or twelve slices; place one or two slices in the center of each of six plates. Place a spoonful of marmalade to the right of the terrine, a spoonful of peas to the left, and the baby greens above. Sprinkle the plates with the hazelnuts and chives.

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

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