General Info

Hudson Valley Foie Gras is a grower of the Moulard Duck from which foie gras is produced. HVFG is situated on 200 acres in Ferndale, N.Y., a two-hour drive from Manhattan. Foie gras is the fattened liver of a waterfowl produced by a special feeding process. Historically, foie gras has been cooked in a pat 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. HVFG s facility is unique in that all the stages of production, from breeding to packaging, exist in one location. The Moulard Duck is a crossbreed between a Moscovy male and a Pekin female, which are artificially bred.