Hudson Valley Foie Gras
Ferndale, NY
America's Premier Producer of Foie Gras
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Award for Excellence

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James Beard Foundation

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Introduction

The essence of farming is caring for animals. At Hudson Valley Foie Gras, the premier producer of foie gras in America, this is especially true. Founded in 1982, the company distributes its moulard duck products through a network of 75 domestic distributors extending throughout the United States, and beyond to Argentina, Canada, Hong Kong, Japan, Singapore and Venezuela. Their many years of experience have taught them that respect for their people, environmental stewardship and the care of their animals are the keys to producing the quality products chefs and cooking aficionados expect from Hudson Valley Foie Gras.

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About the Food

The Hudson Valley Foie Gras farm sits on 200 lush acres in the Catskill Mountains, a lovely two-hour drive from New York City. Spacious cage-free barns shelter their ducks from freezing conditions September through May, and keep them safe from wildlife predators such as coyotes, raccoon, and hawks. Every Moulard duck they raise and process on the farm is individually evaluated by a US Department of Agriculture Inspector under strict guidelines for wholesomeness (look for their seal of approval on all of their offerings). The resulting "Grade A" foie gras is smooth in texture, rich in flavor with a slightly nutty finish.

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Meet The Owner

Michael Aeyal Ginor is co-founder, co-owner, and President of Hudson Valley Foie Gras. Michael, with his partner Izzy Yanay, modernized the ancient delicacy known to Pharos and kings by utilizing the hi-tech and scientifically advanced production techniques of the twentieth century. Both Michael and Izzy Yanay were inducted into the James Beard Foundation 2001 Who's Who of Food and Beverage.

Born in Seattle in 1963, Michael earned an MBA from NYU, and after four years on Wall Street, Michael joined the Israeli Defense Forces in 1988. It was in Israel that he discovered the potential of modern-age Foie Gras processing and the possibilities of total and comprehensive production. Michael aggressively pursued his dream by establishing what is today the major Foie Gras producer in the world.

While Hudson Valley Foie Gras is the bedrock of Michael's pursuits, since 1990, Michael has dedicated his time to the many facets of the culinary world, including product development, creating and organizing gourmet and charitable events, workshops and demonstrations. All is geared to the enhancement of good taste, good deeds and good cheer. Thus, Hudson Valley Foie Gras is committed to and is associated with: The James Beard Foundation, where Michael serves as a member of the National advisory Board, The Culinary Institute of America, New England Culinary Institute, Meals on Wheels, Share Our Strength, The Robert Mondavi Master Chefs Program, The Television Food Network, The Masters of Food and Wine, Taste of the Hudson Valley Festival, the Zurich Food & Wine Festival; among numerous others.

Moreover, Michael organizes culinary events and festivals worldwide. By bringing together celebrated American chefs and local chefs, Michael helps to create an intercultural culinary exchange program which introduces American concepts and ideas to world markets.

When not traipsing around the world, cooking up a storm, or just spreading the foie gras gospel, Michael finds time to contribute food articles to such stellar publications as Food Arts Magazine; The James Beard Magazine; Art Culinaire; Seattle's Coffee & Cuisine; Singapore's Cuisine Scene and Great Britain's Great Hospitality. He has completed his first cookbook, the internationally acclaimed Foie Gras…A Passion, published in September, 1999. The 300-page comprehensive reference book accompanied by 84 recipes from renowned chefs worldwide received the prestigious 1999 Prix la Mazille for best international cookbook of the year from the International Cookbook Revue in Versailles.

Michael resides in Great Neck, New York, with his wife Laurie and their three children.

Accolades
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Award for Excellence

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James Beard Foundation

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Award of Excellence

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American Tasting Institute

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Gold Merit Award

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Chefs in America

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Five Star Diamond Award

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American Academy of Hospitality Sciences

Shipping Days
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Shipping Options

At FoodyDirect we are doing everything we can to drive down shipping costs for our customers, including offering FREE Nationwide Shipping from Hudson Valley Foie Gras. All orders ship overnight via UPS Ground service or UPS Next Day Air Saver and will be delivered by UPS the day after the order is shipped, by end-of-day.

$10 Upgrade for AM DELIVERY - If you'd like your order delivered in the AM (by noon), select UPS Next Day Air during checkout using the shipping calendar. There is a $10 fee for AM delivery (per shipping box).
Note: UPS "Next Day Air Saver" is not available to certain locations. In these rare cases, "Next Day Air" will be offered, for an additional cost of $10.

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Saturday delivery is not available from Hudson Valley Foie Gras.
Service to Alaska is available for +$30 (sorry). Service to Hawaii and outside the U.S. currently not available.


Orders are shipped Monday through Thursday, except holidays. Orders placed by 3 PM (ET) can be shipped the next day, for delivery the following day. Perishable items cannot be shipped over a weekend and cannot be delivered on Sunday or Monday.


Weather and unforeseen circumstances can delay your shipment. We strongly recommend that you schedule your order to arrive at least 1 business day before your desired usage date to allow for any delays.


Shipping Options

Standard Shipping (UPS Next Day Air Saver, or overnight via UPS Ground) is included in the price of the wings. Orders will be delivered on the selected arrival date, between 9:00 AM and 8:00 PM to residences, and between 9:00 AM and 5:00 PM to businesses.


AM Delivery via UPS Next Day Air - AM Delivery is available for $10 additional. Use the shipping calendar to select UPS Next Day Air at checkout.


For complete shipping details we encourage you to visit our General Shipping and Packaging Information page.

Packaging & Delivery

All Hudson Valley Foie Gras items are shipped vacuum-sealed with sufficient coolant to assure it arrives in excellent condition the next day.

All orders are shipped signature release. This means UPS will leave the package at the doorstep, front desk or gate associated with the shipping address without requiring a signature upon delivery. It is the customer's responsibility to ensure that the contents of the package are stored in a freezer promptly after delivery. FoodyDirect cannot be responsible for orders with incomplete or invalid addresses, or that are sent to recipients who are not available to store the contents of the order on the day of arrival. UPS cannot deliver to a P.O. box.

Storage & Care

Grade A Duck Foie Gras
STORE - Upon receipt, refrigerate in its original packaging and enjoy within 7 days.
PREP - Product is shipped raw and requires cooking. Slice thick, season and sear in a hot pan until golden brown to reach gastronomical ecstasy in minutes.

Tourchon of Duck Foie Gras
STORE - Upon receipt, refrigerate in its original packaging and enjoy within 6 weeks.
PREP - Product is fully cooked and ready to eat. Serve on warm, crusty french bread.

Applewood Smoked Duck Bacon
STORE - Refrigerate upon receipt in original packaging. Enjoy within 12 weeks. Once opened, enjoy within 2 days.
PREP - Duck Bacon is fully cooked and ready to heat and eat. Crisp in pan or oven to use anywhere bacon is appropriate (so everywhere, really;)