World-renowned as a delicacy in French cuisine, foie gras (fatted liver) comes from the Moulard duck. This fresh product from Sonoma Saveurs has a rich delicate flavor. Having spent years on a Foie Gras farm in France to learn traditional methods of production, the family operation has been in business over 30 years. Their feed contains no hormones or antibiotics. Sonoma Foie Gras is the last farm we know of using the traditional labor-intensive and slow process of cooking the corn prior to feeding the ducks. They do it because it yields an exceptionally sweat product with an exquisite silky texture similar to flan or custard. The low amount of protein in corn means that the foie tastes very clean and doesn’t contain many large veins to remove. To ensure an animal-friendly environment, feeders are assigned groups of ducks to raise and form relationships with, so they stay together for the duck’s entire life. Sonoma is by far the smallest producer of foie gras in the USA, and we believe they are most inline with Artisanal Foods’ concern for animal welfare. We have visited Sonoma Foie Gras Farm and found their ducks to be living in conditions that would be the envy of Pekins ducks, which represents the vast majority of ducks raised in the USA and globally.
Serve on French toast or sear and serve with lean meats. Heavily season the foie with salt, then drizzle with Maple Syrup. To sear, simply slice a piece of foie gras about 0.5-0.75″, then place in a hot (not burning hot) pan. Cook for about 1 minute per side if starting from room temperature. To assure a picture perfect crust, you can coat the foie in flour with salt and pepper prior to searing. Professional chefs consider this cheating, but who cares; it looks perfect every time.
Pricing is per lobe:
Avg weight per lobe is 1.60 – 1.8lbs.
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