Browse Similar Items

This whole Canadian duck foie gras is marinated in port wine and then prepared au torchon, yielding a perfectly flavored French delicacy. "Torchon" means kitchen towel in French, which was the traditional item of choice used to wrap the foie gras prior to steaming. The cheese cloth used in today's au torchon preparation helps retain the shape and maximize the amount of flavor absorbed by the duck foie gras. This delicate process results in a melt in your mouth cylinder of foie gras, which is easily cut into hors devour sized appetizers. The duck farms of Aux Champs d'Elise take pride in maintaining a healthy and organic diet for their ducks. The feed is comprised entirely of corn and hot water and the ducks are never exposed to hormones, antibiotics or bi-products of any kind.