Hudson Valley Foie Gras

Specialties

Hudson Valley Foie Gras is a grower of the Moulard Duck from which Foie Gras is produced. Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck) produced by a special feeding process. It results in a luxurious product that is at once velvety and meaty. Historically, foie gras has been cooked in a paté or terrine and served cold. The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish.

History

Established in 1989.

Izzy Yanay, General Manager, along with Michael Ginor, President, formed Hudson Valley Foie Gras in 1989. Currently we distribute nationwide through gourmet and specialty food distributors. Critical acclaim from around the world has placed our company as the premier producers of Foie Gras and Moulard Duck products. Our corporate goals include the stabilizing of Foie Gras prices and the assurance of a steady supply as well as public education and increased product awareness. In keeping with our promise to develop a more economic high quality product, a significant portion of our proceeds is directed toward research and development.

Meet the Business Owner

Michael G.

Business Owner

Michael Aeyal Ginor is co-​founder, co-​owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive Foie Gras producer in the world. 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.

Michael was born in Seattle, Washington, in 1963. He is a graduate of Brandeis University and holds an MBA from New York University. After four years on Wall Street as a Senior Vice-​President with David Lerner Associates (at 23, the youngest in the history of the firm), he decided to take a revolutionary step: having been born to Israeli expatriates living in America, in 1988 Michael chose to join the Israeli Defense Forces. It was in Israel that Michael discovered the potential of modern-​age Foie Gras processing and the possibilities of total and comprehensive production.