Foie Gras

Has anyone purchased foie gras in SF(within the city) for less than $45/lbs? The Ferry Building's looks great, but I was hoping to locate a cheaper source. TIA!

[justmoved]

Try to befriend your favorite restaurant manager and maybe they could convince the kitchen to order one for you wholesale. It's almost half of the price. Good Luck

Made in France is having one of its public sales this weekend. I went Friday afternoon and it continues on Saturday, 8:30am to 1:30pm. Hudson grade B whole foie gras was under $40/lb., if I recall correctly. The nice thing about buying it during the sale, if they're not all gone, is that you can browse and pick the one you want. There was a big sign up saying "do not squeeze the foie gras". (g)

Link: http://www.chowhound.com/topics/show/...

If you want a whole one, try Polarica, 647-1300.

Great tip. They're much cheaper. I just called, and the Sonoma Valley FG is $35 a pound, and Hudson River FG is $38 a pound. Loaves are 1.5 lbs and up, making it a great price if you want to buy over a pound.

She's out of stock on the Hudson River now but gets it in every week. Robert, do you know the difference between the two? The price gap is pretty negligible.

Beats me. Here's a really old and possibly outdated comparison that gives the nod to NY:

Link: http://www.winespectator.com/Wine/Arc...

Sonoma Valley uses Muscovy duck while Hudson River uses Moulard. Muscovy is more delicate, and only drakes are used. Moulards are a smaller breed and both sexes give their liver to human excess.

The Moulard doesn't shrink as much since it renders its fat a little less. They taste the same.

From a personal "PC" (hm, non-PC?) standpoint, I'd encourage the Cali producer since production is outlawed as of 2012 (I think that's the date) and I hope they will relocate 10 feet inside the Nevada border.

Polarica/Game Exchange is where I buy.
Despite your price quote, they sell grades A, B, C of both. 'C' is only suitable for pate, but 'B' may be good enough for your needs, if it is a dinner party vs a catering job.

Production is not necessarily outlawed in 2012. The FG industry has until 2012 to demonstrate that FG production is humane. If they can prove it, there will be no ban.

If the ban does go into effect, it will be on both production and sale. Even if production relocates to the Nevada border, we will not be able to buy FG in Cal butcher shops and Cal restaurants. Restaurants might be able to get away with a FG amuse, but that's about it.

That's a good price. Seems to be market rate.

Link: http://www.hudsonvalleyfoiegras.com/f...