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D'Artagnan foie gras is a favorite among our chef clientele for its naturally sweet taste and silky texture. This whole lobe of Grade-A foie gras is what you need to make a terrine or torchon – both traditional preparations in French cuisine. Or go the easy route and serve it like restaurants do: sliced and quickly pan-seared for a tempting hot appetizer. Our foie gras comes from Moulard ducks raised on a farm in New York State, recognized as a premier producer of high-quality foie gras and duck products.
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