French Foie Gras: French foie gras comes from Moulard ducks. The livers have a fine, sweet taste due to the corn feeding and are sold in a somewhat rectangular shape. They are soft and easy to slice. The French foie gras is great for making terrines and holds well in the pan.

American Foie Gras: Produce in upstate New York American foie gras is recognized by its oval shape and is best when sautéed.

• Grade A: These are the largest, firmest, most perfect livers. They weigh from 1^1/4 to 1^1/2 pounds and serve from 8 to 10 people as a first course. They are especially recommended when you want to use the liver whole, as in a terrine, and when the appearance is essential. We also sell them presliced, vacuum-packed, for times when a smaller amount is needed.

• Grade B: These are smaller, more veined or bruised the grade A’s, and will develop a slightly grainier texture during cooking. We use them to make our mousses of foie gras or cubed for stuffings.

• Grade C: These are sporadically available; chefs usually use them to flavor and thicken their sauces.

Mousse Of Foie Gras: Foie gras blended with water or wine and baked. This product will be less expensive than the terrine of foie gras. Check the ingredients list to make sure that the meat is 100 percent foie gras, with no chicken pork liver or regular duck liver added. It can be spread lightly on toasted brioche, piped with a pastry bag into pre-cooked pastry cups for instant hors d'oeuvres, or whisked into sauced for a rich foie gras flavor.

Block Of Foie Gras 30%: This special 2.2 lb. block was created for restaurants because contains nitrites so it does not discolor and can be prepared for service hours ahead.

Canned Foie Gras: It must be cooked to an internal temperature of at least 212ºF for along period of time in order to be shelf stable. It is perfect when refrigeration is of concern.

Terrines and Mousses

Our mousses are uniquely pork free. They are silky smooth, easily spreadable & firm enough to slice. They can be piped with a pastry bag for easy hors d'oeuvres.

Serving Suggestions:
Slice & serve with your favorite bread or crackers at an elegant buffet, picnic or tailgate party. Our cornichon pickles are the perfect accompaniment.

Gourmet sandwiches:
Thick slices of pâté on country bread with tomatoes, endive, caramelized onions & Dijon mustard.
The 3-minute musketeer: all Duck Rillettes on sourdough with cornichons, watercress & radishes.

Wine suggestions:
For all our pâtés and terrines we recommend fruity full-bodied red wines. Of course, Champagne is always perfect.

Serving Sizes:
2-3 oz per person as an hors d'oeuvre.
3-4 oz. as an appetizer or sandwich.

Smoked Magret, Duck Pastrami & Duck Prosciutto

Magret is the official name for the breast of the Moulard Foie Gras Duck. It is larger than any other duck breast and so succulent, it is often mistaken for a steak. We use hickory chips to hot smoke naturally, without any nitrates or preservatives. Our smoked items are never pumped with water and are fully cooked and ready to enjoy. They are a delicious alternative to hams, prosciuttos, and other luncheon meats.