Whole Foie Gras | Grade A

Grade A Whole Duck Foie Gras

Experience the epitome of culinary luxury with our Grade A Whole Duck Foie Gras. Sourced from Moulard ducks raised on a 200-acre farm in Upstate New York, this delicacy offers a rich, buttery texture and a deep, robust flavor that transforms any meal into a special occasion. Each lobe, weighing between 1.5 and 2.5 lbs, features a distinctive deep red color and a steak-like tenderness that sets it apart from standard offerings.

Ethical Sourcing & The Never Ever Program

Our Moulard ducks are a cross between a Muscovy male and a Pekin female, raised on an all-vegetarian diet crafted right on the farm. They are 100% part of the "Never Ever Program," meaning antibiotics, steroids, and hormones are never used. This commitment to ethical sourcing and animal welfare ensures a product that is not only exceptional in taste but also aligned with responsible farming practices.

Culinary Versatility

Grade A Foie Gras is prized for its creamy consistency and ability to render beautifully when cooked. Whether pan-seared to create a crispy exterior while maintaining a molten center, or used to elevate a steak dinner, this whole lobe provides the canvas for restaurant-quality presentations at home.

Product Details

• Grade: Grade A (Highest quality for color, texture, and shape)
• Source: Moulard Ducks from Upstate New York
• Weight: 1.5 - 2.5 lbs per lobe
• Diet: All-vegetarian, farm-crafted
• Program: Never Ever (No antibiotics, steroids, or hormones)

Frequently Asked Questions

What makes this Foie Gras Grade A?

Grade A is the highest quality classification, characterized by a firm texture, creamy buttery flavor, and a deep red color with minimal blemishes. It is ideal for pan-searing and whole-lobe preparations.

How should I store Whole Foie Gras?

Keep the foie gras in the coldest part of your refrigerator (usually the back bottom shelf) if using within a few days. For longer storage, it can be flash-frozen to preserve its texture and flavor. Thaw slowly in the refrigerator before use.

What is the best way to cook Whole Foie Gras?

Pan-searing is a popular method. Slice the cold lobe into thick medallions, score the surface lightly, and sear in a hot pan for 1-2 minutes per side until golden brown. Serve immediately to enjoy the contrast between the crispy exterior and creamy interior.

What are Moulard ducks?

Moulard ducks are a hybrid breed, resulting from crossing a Muscovy male with a Pekin female. They are prized for foie gras production due to their large liver size and excellent meat quality.

Is this Foie Gras ethically sourced?

Yes. Our ducks are raised on a 200-acre farm in Upstate New York as part of the "Never Ever Program," which prohibits the use of antibiotics, steroids, and hormones. They are fed an all-vegetarian diet grown on the farm.

How much does one lobe weigh?

Each whole lobe weighs between 1.5 and 2.5 lbs, making it substantial enough for multiple servings or a centerpiece for a dinner party.

Can I freeze Whole Foie Gras?

Yes, foie gras freezes well. We recommend flash-freezing it to maintain its delicate texture. When ready to use, thaw it gradually in the refrigerator for 24-48 hours.

What does Foie Gras taste like?

Grade A Duck Foie Gras has a rich, savory, and buttery flavor with a smooth, creamy texture. It is less gamey than goose foie gras and offers a robust depth that pairs well with fruit reductions, toasted brioche, or seared steaks.

Learn more about Foie Gras, along with some recipes on our post Foie Gras 101: A Journey from Ancient Delicacy to Modern-Day Luxury