The Boston Wine Expo is not just about wine. It also showcases various foods, which are good on their own, as well as being a nice palate cleanser between glasses of wine. This year, the tastiest table was an easy pick, that which belonged to Hudson Valley Foie Gras.
I have made my love of foie gras and duck products well known. I have also posted a number of times on foie gras, including a review of The Foie Gras Wars (a fascinating book by Mark Caro), information about foie gras, a discussion of the debate, and information about ethical foie gras.
The Hudson Valley table had two types of foie, some duck prosciutto and sliced magret available for tasting. All of which were amazingly delicious. I could have stood by the table and just savored their food for hours. They sell a wide range of foie and duck products, including duck salami, duck prosciutto, smoked magret, duck leg confit, organs (such as hearts, gizzards, and kidneys), torchon of foie, terrine of foie, mousse of foie, parfait of foie, and more. Seems like almost every part of the duck is available.
You are also encouraged to visit their farm, to see how the ducks are raised and fed. They have no secrets, and want to be as transparent as possible. I really respect that position, and hope to make my own visit there this year. Before you claim foie gras is cruel, check out the Hudson Valley farm and see for yourself what is going on. Not all foie gras is raised in the same manner.
You might also want to check out a new article in Edible Hudson Valley: Taboo & Delicacy: The Ethics and Ethos of Foie Gras by Lisa M. Dellwo. It is well written and adds some thoughtful analysis to the foei gras controversy.
I could use a seared piece of foie right now.
Hudson Valley Foie Gras
80 Brooks Road
Ferndale, NY 12734