Foie Gras

• Pronounced fwah grah, it is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck).
• The fattening is produced by a special feeding process similar to a way that a mother feeds its young.
• The result is a luxurious product that is both velvety and meaty.
• Historically, foie gras was cooked in a pate or terrine and served cold.
• Chefs have created a tend by quickly searing slices and serving with a sweet and tangy fruit garnish.

Foie Gras

Foie Gras, 1.3# & up each Grade B Fresh Code: MU02-HV-CWF-FS Price: $70.00 Quantity in Basket: none  This item is sold individually and weighs 1.3# and up.   " Grade B has minor bruising, far less than grade C which we choose not to handle.   This is the most popular grade among chefs". Chef Le Blanc

Duck Fat, Rendered. 7.5 lb Pail Code: MU05-HV-78F-FS Price: $25.00 Quantity in Basket: none

Foie Gras, 1.3# & up each Grade A Fresh Code: G/MU01 Price: $80.00 Quantity in Basket: none  A delicate, rich flavor; buttery texture. This item is sold individually and weighs 1.3# and up.   "Foie gras is graded after it is removed and based on how it is handled. Grade A has very little or no bruising.   Some chefs feel that "A's" are creamier in texture." Chef Le Blanc