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From the Hudson Valley:
Foie Gras: The Great Divide

An Affair to Remember

Terrine of Foie Gras Naturel

Foie gras arouses passions on both ends of the spectrum—there is absolutely nothing middle-of-the road about it. Opinions are straightforward. People will tell you they love it, hate it or have never tasted it. In France it's ubiquitous. In the United States it's a controversy, yet the largest single producer of highest quality foie gras in the world is in Ferndale, NY.

How does one describe this culinary indulgence, beyond its luxurious texture and captivating flavor? Why not start with Hudson Valley Foie Gras, and its founder-operators, Izzy Yanay and Michael Ginor. Ginor tasted foie gras for the first time twenty years ago at a Middle Eastern grill in Israel. For him, it was "a perfect paradox of color and texture... with a crisp exterior and a creamy molten interior." This experience launched his love affair with the delicacy and led to a partnership with foie gras expert Yanay.

Foie Gras Canapé Kit

In 1989 Ginor and Yanay established Hudson Valley Foie Gras, a 200-acre facility in the Catskills that breeds Moulard ducks and produces their high-quality foie gras and other gourmet products. Today it is one of only two major producers of foie gras in the United States. Hudson Valley's specialty Moulards, a crossbreed of the Muscovy male and Pekin female duck, produce the exquisite livers that the company supplies to demanding chefs and gourmands.

Check out their website where you can swoon over and shop for whole foie gras as well as mousse, terrine, applewood smoked duck breast, aged duck breast, legs, thighs, confit—even duck fat for that decadent roast or for spreading on a hunk of crusty bread.

Order up a fresh 1 1/2 pounds. This offering is of the highest grade, perfect for searing and maybe dressing up with a little fig preserves or quince confit. Or make it really easy on yourself and order up one of their Foie Gras Canapé Kits. You'll get enough luscious foie gras mousse, fig syrup and petit toasts to make 50 ($37.50) or 100 ($52.50) tempting hors d'oeuvres.

Should Foie Gras Be Banned?

As U.S. cities and states ban foie gras, we want you to weigh in with your thoughts on this issue, and see what GAYOT readers have to say. (07/07/06)

Visit their website for more information at www.hudsonvalleyfoiegras.com

Foie Gras: A Passion

Here's Michael A. Ginor's comprehensive book on "the ultimate guilty pleasure," as Ruth Reichl put it in the New York Times.

(Updated: 07/10/06)

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