Hudson Valley’s People, Products & Practices
Three new short documentaries on Hudson Valley Foie Gras’ People, Products & Practices shine light into what makes Hudson Valley the premiere producer of foie gras, Moulard duck, and organic chicken in the United States.
Episode 1 – The People – https://vimeo.com/135243871
Episode 2 – Products – https://vimeo.com/135827596
-Purchase Ground Duck w/Duck Bacon
-Purchase Applewood Smoked Duck Bacon
-Purchase Sliced Foie Gras
Behold, Chef Jenny Chamberlain’s guide to Duck Heaven:
1 lb ground Duck with Duck bacon
1 egg Duck or Chicken
1, 2 oz slice of Foie Gras
4 oz of duck bacon
1 Bun, Bread of choice
Condiments and Accompaniments of choice
Suggestion: sriracha mayo, thin sliced red onion and killer dill pickle slices
Form colossal ground duck with duck bacon patty and cook 5-6 minutes each side over med heat, remove and let rest.
Pour grease from pan and add bacon to crisp and heat through, set aside…..wait for it
Cook egg in duck bacon fat, set aside…almost there….
Last wipe pan, crank the heat, score foie and season with salt, sear 30 seconds each side….. the finish line is in sight…
toast the bun in the foie fat that rendered.
Time to assemble and gorge yourself in Duck Heaven. Foie’k n’ Roll,
-Chef Jenny Chamberlain
Purchase Ground Duck w/Duck Bacon
Purchase Applewood Smoked Duck Bacon
Purchase Sliced Foie Gras