HUDSON VALLEY
FOIE GRAS & DUCK PRODUCTS
HUDSON VALLEY FOIE GRAS -- Producers of Award-Winning
Foie Gras and Other Delectable Duck Products -- is a grower of the Moulard Duck from which Foie Gras is produced. HVFG is situated on 200 acres in Ferndale, New York, a two-hour drive from Manhattan.
The Hudson Valley processing facility is unique in that all
the stages of production -- from breeding to packaging -- exist in one location.
This concept was developed by founder and General Manager Izzy Yanay with the advent of the Moulard Duck. The Moulard Duck is a cross-breed between a Moscovy male and a Pekin female,
which are artificially bred.
This technique was invented
in Israel in the mid 1970's,
and Yanay was one of the
first to utilize this technology in the production of Moulard
Foie Gras.
What Exactly IS Foie Gras?
Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck) produced by a special feeding process. It results in a luxurious product that is at once velvety and meaty.
. . Historically, foie gras has been cooked in a paté or terrine and served cold. The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish.
. . Hudson Valley Foie Gras is distributed nationwide through Dutch Valley Foods and other gourmet/specialty food distributors. Critical acclaim from around the world has lauded the company as among the premier producers of Foie Gras and Moulard Duck products.
Hudson Valley Foie Gras Product List,
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800-832-8325 |
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