Used by Michelin-starred chef Gregory Pugin for his Foie Gras terrine signature - Biltmore Hotel's Palme d'Or French restaurant - Coral Gables, FL.
High-refined of all existing kinds of Foie Gras.
Made by the crafty folks over at Hudson Valley Farms in New York, this duck liver is a top-notch product. They raise, process and package their Moulard duck products in upstate New York, in one location, strictly supervised. This velvety, smooth, flawless lobe is perfectly suited for any foie gras preparation.
The gorgeous delicacies are definitely created with the high-class Foie Gras in the frame of the spices, aromatic herbs and Armagnac combined with the soft pastel texture.
|Country of origin||Canada|
|Region of origin||Quebec|
|Shelf life||12 months|
|Color||beige, yellowish with redish specs|
|Type of meal||Appetizer|
|Weight unit||+/- 1.2 lbs|
|Thawing||Defrost 30 min in cold water or 1 night in refrigerator|