Whole Duck Foie Gras Layered With Truffles

Looking to bring a little decadence to the dinner table? Foie gras is undoubtedly one of the most opulent, yet controversial luxuries served in elite restaurants owing to its silky, buttery texture and creamy, subtle liver flavor. But, while a popular delicacy, consuming this extravagantly priced pâté is considered ethically wrong  due to the maltreatment of the ducks from which it is derived. Eating foie gras is, of course, a matter of personal choice, and largely depends whether or not you condone the force-feeding of animals for your own gratification.

To most of us, foie gras is an expensive foodstuff enjoyed almost exclusively by the upper classes. But, do you know where it comes from? Foie gras lobes derive from the enlarged livers of ducks. Raised and kept in small, wire cages, with a head-sized opening at the front, ducks are force-fed for fifteen days (from the age of twelve weeks) to enlarge their livers. Force-feeding entails insertion of a pipe into the throat, three times a day, while unnaturally large quantities of food are pumped into the stomach. Unable to cope with these quantities, the bird’s livers expand (up to 6-10 times larger than their natural size), and eventually cease functioning completely.

With a creamy, melt-in-the-mouth texture and refined, subtle flavor, Mirepoix USA Whole Duck Foie Gras has garnered a strong reputation around the globe for its superior quality. Mirepoix Foie Gras is produced exclusively from French stock; ducks born and raised on traditional French farms who bear years of expertise in foie gras production. Fatty and rich with sumptuous black marbling, our Whole Duck Millefeuille Foie Gras has been seasoned and cooked with delicious layers of Black Truffle for an unforgettable marriage of decadent flavors.

Tantalizing though it may sound, foie gras is not an ethical product. And merely by purchasing it, you are subsidizing the cruelty endured by ducks and geese bred for nothing more than their livers. Aside from the obvious suffering endured by ducks during force-feeding (including throat damage and stress), their welfare is also impacted by their inability to feed normally, move freely, or spread their wings. Such is the impact upon bird welfare, foie gras production is banned in many EU countries – including the UK. So, any supplier who purports to sell ‘ethical foie gras’ is misleading you, as there is no ethical alternative to force-feeding.

Foie gras may be a modern faux pas, however, there are a number of ethical alternatives that will undoubtedly be equally well received by dinner guests. Duck liver soaked overnight in milk has a similarly creamy texture ideal for pâté. Or, how about Faux Gras – a vegan-friendly, toasted walnut and lentil variation?   

Product Overview:

• Premium quality whole lobes of fresh, seasoned duck liver
• Rich, creamy, melt-in-the-mouth texture
• Infused with the earthy, decadent flavor of Perigord Black Truffles
• Produced exclusively from French duck liver
• Farmed and produced by Mirepoix USA