Foie gras (fwä-grä) is the fattened liver of a waterfowl. To produce foie gras, we
replicate the natural gorging process of migratory waterfowl. By utilizing a special hand-
feeding process to optimize what nature gives us, we are able to produce high quality
ducks. The result: a luxurious foie gras that is at once velvety and umami, and
exceptional duck meat.