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Call us 845-292-2500 845.292.2500 Now offering free shipping on orders over $200 Foie Gras & Duck Products Home Keto Shop Foie Gras Fresh Foie Gras (Duck) Grade "A" Foie Gras (Duck) Grade "A" FROZEN Rendered Duck Foie Gras Fat Sampler Terrine of Foie Gras Naturel Sliced Foie Gras Mousse of Duck Foie Gras with Truffles Torchon of Duck Foie Gras Mousse of Foie Gras The Foie Gras Canapé Kit Foie’camole+Barbacoa Applewood Smoked Foie Brat Hudson Valley Sausage Sampler Duck Fresh Foie Gras (Duck) Grade "A" Foie Gras (Duck) Grade "A" FROZEN Torchon of Duck Foie Gras Rendered Duck Foie Gras Fat Smoked Duck Ham - Sliced Magret Duck Breast Fresh Moulard Duck Legs And Thighs Smoked Duck Ham Smoked Magret Duck Breast Smoked Duck Bacon - Sliced Hudson Valley Charcuterie Sampler Ground Duck with Duck Bacon Duck Leg Confit Duck Rillettes Hudson Valley Sausage Sampler Applewood Smoked Foie Brat Smoked Duck Hot Links Thai Style Marinated Duck Breast Duck Barbacoa Foie’camole+Barbacoa Dried Cured Duck Salami Duck Prosciutto Duck Prosciutto Duck Fat Charcuterie Hudson Valley Charcuterie Sampler Hudson Valley Sausage Sampler Smoked Duck Ham - Sliced Torchon of Duck Foie Gras Terrine of Foie Gras Naturel Smoked Duck Ham Smoked Magret Duck Breast Smoked Duck Bacon - Sliced Duck Rillettes Duck Prosciutto Duck Prosciutto Dried Cured Duck Salami Duck Leg Confit Smoked Duck Hot Links Applewood Smoked Foie Brat Mousse of Duck Foie Gras with Truffles Mousse of Foie Gras The Hudson Valley Connoisseur Basket The Foie Gras Canapé Kit Chicken Rendered Chicken Fat Cupboard Cook Book The Foie Gras Canapé Kit Fruit Preserves Three Mountains - Thai Sriracha Duck Fat Rendered Chicken Fat Truffle Butter Mostarda Cremona Gift Baskets & More Cook Book Sampler Hudson Valley Charcuterie Sampler Hudson Valley Sausage Sampler Gift Card Foie’c and Roll T-Shirt Hudson Valley Cooler Hudson Valley Trucker Hat Fruit Preserves The Hudson Valley Connoisseur Basket The Foie Gras Canapé Kit Hudson Valley T-Shirt Baseball Cap "Fried Chicken" Shirt Mostarda Cremona Recipes About Shop Account Search Cart 0 Log in Home Keto Shop Foie Gras Fresh Foie Gras (Duck) Grade "A" Foie Gras (Duck) Grade "A" FROZEN Rendered Duck Foie Gras Fat Sampler Terrine of Foie Gras Naturel Sliced Foie Gras Mousse of Duck Foie Gras with Truffles Torchon of Duck Foie Gras Mousse of Foie Gras The Foie Gras Canapé Kit Foie’camole+Barbacoa Applewood Smoked Foie Brat Hudson Valley Sausage Sampler Duck Fresh Foie Gras (Duck) Grade "A" Foie Gras (Duck) Grade "A" FROZEN Torchon of Duck Foie Gras Rendered Duck Foie Gras Fat Smoked Duck Ham - Sliced Magret Duck Breast Fresh Moulard Duck Legs And Thighs Smoked Duck Ham Smoked Magret Duck Breast Smoked Duck Bacon - Sliced Hudson Valley Charcuterie Sampler Ground Duck with Duck Bacon Duck Leg Confit Duck Rillettes Hudson Valley Sausage Sampler Applewood Smoked Foie Brat Smoked Duck Hot Links Thai Style Marinated Duck Breast Duck Barbacoa Foie’camole+Barbacoa Dried Cured Duck Salami Duck Prosciutto Duck Prosciutto Duck Fat Charcuterie Hudson Valley Charcuterie Sampler Hudson Valley Sausage Sampler Smoked Duck Ham - Sliced Torchon of Duck Foie Gras Terrine of Foie Gras Naturel Smoked Duck Ham Smoked Magret Duck Breast Smoked Duck Bacon - Sliced Duck Rillettes Duck Prosciutto Duck Prosciutto Dried Cured Duck Salami Duck Leg Confit Smoked Duck Hot Links Applewood Smoked Foie Brat Mousse of Duck Foie Gras with Truffles Mousse of Foie Gras The Hudson Valley Connoisseur Basket The Foie Gras Canapé Kit Chicken Rendered Chicken Fat Cupboard Cook Book The Foie Gras Canapé Kit Fruit Preserves Three Mountains - Thai Sriracha Duck Fat Rendered Chicken Fat Truffle Butter Mostarda Cremona Gift Baskets & More Cook Book Sampler Hudson Valley Charcuterie Sampler Hudson Valley Sausage Sampler Gift Card Foie’c and Roll T-Shirt Hudson Valley Cooler Hudson Valley Trucker Hat Fruit Preserves The Hudson Valley Connoisseur Basket The Foie Gras Canapé Kit Hudson Valley T-Shirt Baseball Cap "Fried Chicken" Shirt Mostarda Cremona Recipes About Search: Search My Account My Cart Checkout Register Blog Log In Post navigation ← Older posts DUCK BACON SALAD Posted on March 22, 2020 by adam grossman DUCK BACON SALAD by Jenny Chamberlain Our Chef, Jenny Chamberlain, suggests this Duck Bacon Salad — a simple dish to put together for entertaining guests. YIELD: 6-8 SERVINGS Ingredients: 2 eight oz. packages duck bacon, crisp and coarsely crumbled 2 each, fennel, heads and stalks thinly sliced, fronds picked 2 cups muscat grapes, halved 1 medium red onion, thinly sliced 8 ounces arugula Vinaigrette: 1/4 cup lemon juice 1/2 cup extra virgin olive oil 1 tablespoon ginger, grated 4 tablespoons honey salt, to taste black pepper, to taste Method For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste. Add all ingredients to salad bowl and gently toss in vinaigrette. Prep Time: 20 minutes Posted in HV Recipes SMOKED MAGRET DUCK BREAST with BLACK PEPPER SPAETZLE, SHAVED BRUSSELS, ROASTED PUMPKIN, BLACK GARLIC BROTH Posted on March 22, 2020 by adam grossman SMOKED MAGRET DUCK BREAST with BLACK PEPPER SPAETZLE, SHAVED BRUSSELS, ROASTED PUMPKIN, BLACK GARLIC BROTH by Chef Tony Adams – Purchase Applewood Smoked Magret Breast Online – Tony Adams on Instagram @tonyy13 – Boarding House of Nantucket Website Tony Adams is currently the Chef de Cuisine under Chef Seth Raynor at The Boarding House on Nantucket, one of the signature spots on Nantucket Island. The Boarding House’s menu is usually seafood heavy, but look forward to the cooler times in the shoulder seasons” when some dishes may be a bit more rich than the lighter fare of the warmer months. This dish is a perfect example of the dish Chef Tony waits for all summer. This dish is a mashup of international influences that make a dish that will warm you up in the cooler months, especially when you are stuck on an island with little to no ethnic food available!” Chef Tony Adams was awarded the Michael Ginor Scholarship from The James Beard Foundation in 2001. Coincidence? Yes! Maybe? Who knows?! SERVING SIZE: FOUR INGREDIENTS BROTH Veal stock, defatted as best as possible, and 1 gallon when COLD Ginger, 3” knob Onion, halved Star Anise x 5 cloves Cinnamon sticks x 3 ea. Black Garlic x 2 heads Fish Sauce, Golden Boy Brand or similar x 1 cup + more to taste Lime juice x 2 limes SPAETZLE Egg Whites, 12 ea. Milk x 12 oz. Flour, AP x 7 oz. Black Pepper x 2 T. or 2 large pinches Garlic cloves, microplaned into fine paste x 1 ea. large Kosher salt as needed APPLEWOOD SMOKED HUDSON VALLEY MAGRET DUCK BREAST – Purchase Applewood Smoked Magret Breast Online Two magret breasts, sealed in small cryovac bags individually, held in immersion circulator at least 3 hours at 125° F. Pumpkin, Long Island Cheese or Sugar variety, peeled, and cubed into 1” cubes Brussels sprouts, shaved thin on mandolin x 1 cup Canola oil, as needed Watermelon Radish, julienne Scallion, sliced thin for garnish For the broth: Char the ginger and onion on a grill or in a dry pan until blackened significantly on all sides. Place in pot. Use a torch to char toast the star anise and cinnamon sticks, and then add those to pot as well. Cut on head of black garlic and add to the pot with all of the stock, and the egg whites. Stir to incorporate well, and place pot on heat. Bring up slowly to a small simmer, stirring as you go until you start to see coagulated egg whites starting to float. Stop stirring, and keep at a very light simmer for 1 hour, until clarification is complete. (Clarification with egg whites is optional, but if you are taking the time to infuse the flavors, you might as well). Strain through a double layer of cheesecloth. Peel remaining black garlic, and add to broth. Blend with immersion blender, and reserve for later use. For the Spaetzle: Mix all ingredients together in a bowl with a stiff...