Foie Gras Consumption in the United States

The United States is a minor consumer of foie gras compared with France and other European countries. A 2003 economic report for New York foie gras producers estimated U.S. consumption at about 420 tonnes per year, with roughly 340 tonnes supplied domestically and the remainder imported12. More recent estimates from animal‑rights researchers suggest U.S. consumption around 300 metric tonnes, which translates to approximately 0.0009 kg per person—about one gram per capita3. Because the market is tiny relative to the national population, foie gras is overwhelmingly an elite niche product rather than a mainstream food item. Per‑capita consumption is so small that most Americans never encounter it.

• Growth in the late 1990s and early 2000s. The Shepstone report noted that as of 2003, domestic producers were “just under 340 tons” and demand was rising as incomes increased and diners became more adventurous1. New York farms supplied 71 % of U.S. sales value and 85 % of livers produced in North America4. • Market maturation and stagnation. By the 2010s the U.S. industry stabilised around two commercial farms (Hudson Valley Foie Gras and La Belle Farm), producing roughly 350,000 ducks per year5. Activist pressure and sporadic bans in California and Chicago limited expansion; domestic consumption remained roughly in the 300–400 t range and imports stayed minimal, indicating a stable but capped market. • Pandemic shock and partial recovery. During 2020 the COVID‑19 pandemic slashed demand by as much as 75 %, because foie gras is primarily served in restaurants and luxury hospitality6. Sales rebounded in 2021–24, helped by the temporary lifting of a California ban and by customers ordering foie gras as a “political statement” after New York City announced a ban; some restaurants reported 20–30 % sales jumps78. However, overall consumption remains small and vulnerable to economic shocks.

Precise U.S. consumption figures are scarce because foie gras is marketed under generic customs categories (“fatty livers” or “prepared liver”). Trade data show that the U.S. imported only 22 kg of fresh or chilled fatty duck livers from the European Union in 20249 and no prepared foie‑gras products in 2022–20241011. These negligible imports confirm that most consumption comes from domestic production and highlight the lack of granular consumption statistics.

Foie gras in the United States is a luxury product consumed mainly by affluent diners seeking indulgence. The price per whole liver can exceed US$12512; tasting menus and à‑la‑carte dishes often command premium prices. This cost places foie gras squarely in the fine‑dining and gourmet sector, accessible predominantly to upper‑middle‑class and wealthy patrons, business travellers and food tourists. Consumers often treat it as a special‑occasion or celebratory item rather than a routine food.

U.S. consumption is largely domestic. Two farms in Sullivan County, New York—Hudson Valley Foie Gras and La Belle Farm—produce virtually all foie gras sold commercially in the U.S.13. They report that about one‑third of their sales go to New York City restaurants1314. Tourists and expatriates visiting major cities may order foie gras as part of high‑end dining experiences, but there is no evidence that foreign tourists dominate consumption. Rather, the market is sustained by local gourmands, chefs and wealthy domestic customers.

• Urban centres and resort towns. Consumption is concentrated in cities with robust fine‑dining scenes—New York City (the largest market), Los Angeles, San Francisco, Chicago, Las Vegas, Miami and Washington D.C.—as well as resort destinations such as Aspen or Napa Valley. New York City alone accounted for about 30 % of the two main farms’ revenue13. • Seasonal and symbolic consumption. Foie gras is often associated with holiday dining, particularly around Christmas and New Year, when French‑influenced menus feature terrines and torchons. The Taste France magazine notes that Christmas and New Year’s Eve are the peak consumption moments, with foie gras appearing on festive tables and served on toasted brioche15. In the U.S., consumption spikes during the holiday season and when controversies (such as New York City’s proposed ban) prompt diners to order foie gras as a show of support7.

The U.S. foie gras supply is highly concentrated. Nearly all foie gras comes from two farms in Sullivan County, New York—Hudson Valley Foie Gras and La Belle Farm—with a smaller third farm, Au Bon Canard, operating in Minnesota1316. The 2003 Shepstone report found that New York producers provided 71 % of U.S. market value and 85 % of North American production4. By 2021 these two farms slaughtered roughly 500,000 ducks per year17, representing 90 % of domestic foie gras17. These farms employ about 400 workers18 and sell most of their production through distributors like D’Artagnan and through direct sales to restaurants.

International trade plays a minimal role. World Bank/WITS data show that the United States imported only 22 kg of fresh/chilled fatty livers of ducks or geese in 2024 and none in 2022910; imports of prepared liver products (HS 160220) were zero11. This negligible import volume confirms that U.S. demand is met almost entirely by domestic production. A 2020 federal court decision clarified that California’s ban did not prohibit out‑of‑state producers from selling foie gras to California customers via shipment, but sales to restaurants and stores within the state remain illegal19. There is no evidence of significant re‑export or secondary processing of foie gras in the United States.

Production is banned in California (since 2012) and Chicago briefly banned sales from 2006–2008. The 2020 court ruling allowed mail‑order shipments into California19, but restaurants and stores there still cannot sell foie gras. Because U.S. supply comes from a small number of farms, bans directly threaten their viability; the two New York farms said that losing New York City sales alone would force them “basically to shut down”20. Temporary bans in California and Chicago drove up demand elsewhere—restaurants reported sales spikes of 20–30 % as diners ordered foie gras before bans took effect78.

Fine‑dining restaurants. Foie gras appears most often on tasting menus and à‑la‑carte offerings at upscale French or New American restaurants. Chefs treat it as a signature ingredient—whether seared and paired with fruit compote, layered in a terrine or used as a luxurious topping on steaks or burgers (e.g., the DB foie‑gras burger created by Daniel Boulud21). Because of its high cost, it is usually served in small portions as an appetiser or garnish. Hotels, airlines and cruise ships. Luxury hotels and cruise lines occasionally serve foie gras to emphasise exclusivity, although this market segment is small and unquantified. Business‑class airline menus may feature foie gras during holiday seasons. Retail and private homes. Gourmet shops and online retailers such as House of Caviar sell raw lobes, torchons and mousse. The House of Caviar guide suggests that consumers can purchase Grade A livers for searing, Grade B for pates and terrines, and fully cooked terrines or mousses ready to serve22. Consumers typically serve terrines chilled with toasted brioche, baguette or fruit compote23. However, retail sales represent a small fraction of overall consumption; most foie gras is still eaten in restaurants.

The product is most visible in New York City, which accounts for roughly one‑third of producers’ sales1314. Other concentrations include Los Angeles/San Francisco (despite the California sales ban, consumers can order by mail), Chicago, Las Vegas, and Miami. Resort areas such as Napa Valley and ski destinations occasionally feature foie gras on seasonal menus. Outside these hubs, foie gras is rarely encountered.

The U.S. foie gras market is highly concentrated around two producers: Hudson Valley Foie Gras and La Belle Farm in Sullivan County, New York. Hudson Valley processes about 350,000 ducks annually and accounts for the bulk of domestic production5. Industry articles report that Hudson Valley sells roughly US$28 million of foie gras per year and La Belle about US$10 million, with about one‑third of these sales going to New York City1424. The two farms employ around 400 workers18 and purchase feed and services from local suppliers, so their economic footprint extends beyond the farms themselves. Distribution is handled through specialty food companies such as D’Artagnan (founded by Ariane Daguin), which supplies restaurants nationwide and sells prepared foie gras and mousse to consumers. Many high‑end restaurants source directly from Hudson Valley and La Belle. The producers also export a small share (about 10 %) of their production6.

Foie gras is ultra‑luxury. Whole livers can retail for $90–$200, and seared foie gras appetisers can cost $30–$50. House of Caviar emphasises that Grade A livers are reserved for simple searing and command the highest price, while Grade B livers go into pates and terrines25. Prepared terrines and mousses offer a slightly lower‑price entry point and are marketed as ready‑to‑serve luxury26. Some restaurants incorporate foie gras into tasting menus without explicit menu pricing, further underlining its status as an indulgent add‑on.

Animal‑welfare activism has pressured producers to adopt “humane” labels. Hudson Valley and La Belle promote their methods as respectful, emphasising that the ducks spend most of their lives outdoors and only undergo gavage for two weeks27. D’Artagnan markets its foie gras as “certified humane.” At the same time, entrepreneurs have developed plant‑based foie gras analogues, and some chefs replace foie gras with chicken liver mousse or plant‑based spreads when catering to ethically minded diners. These alternatives remain niche but signal potential shifts if bans expand.

The traditional French lexicon dominates U.S. preparations: Seared foie gras (poêlé) – raw Grade A slices are briefly seared and served warm with sweet or acidic accompaniments (fig compote, cherry jam, or balsamic reduction) to cut the richness. House of Caviar recommends Grade A livers for searing25. Terrine – raw liver is marinated (often with Sauternes or Armagnac), pressed into a mold, cooked gently in a water bath, weighted and chilled28. It is served cold in slices with toasted brioche, baguette or cranberry‑walnut bread and fruit chutney29. Torchon – similar to a terrine but rolled in a cloth to form a cylinder. Mi‑cuit (half‑cooked) torchons are popular on tasting menus and can be served with brioche and aged vinegars. Mousse or pâté – Grade B or C livers are blended with butter, béchamel or crème fraîche and flavoured with brandy or port to produce a light spread30. These spreads are typically served on toast, accompanied by mustard, cornichons or chutney31. Whole foie gras (entier) – whole lobes are seasoned, cooked and served cold as luxurious slices. The Taste France guide notes that “whole foie gras” is eaten on toasted brioche or gingerbread and is considered the pinnacle of quality32. Parfait, pâté, mousses and galantines – preparations containing 50–75 % foie gras, offering a more affordable entry point and often served on charcuterie boards33.

U.S. chefs typically present foie gras within a French culinary framework, using traditional names such as “terrine,” “torchon,” or “mi‑cuit.” However, some chefs adapt it to local dishes—for example, the DB burger created by Daniel Boulud, which layers foie gras and short rib on a hamburger21. Foie gras has also appeared in American reinterpretations such as foie‑gras cotton candy, foie‑gras crème brûlée, or a foie‑gras topping on steaks34. These novel uses retain the ingredient’s luxury aura while integrating it into American comfort foods.

U.S. media and menus frame foie gras as a symbol of indulgence and sophistication. Descriptors such as “silky,” “rich,” “buttery” and “decadent” abound. High‑end menus often specify the producer (e.g., “Hudson Valley foie gras”) to signal quality and ethical sourcing. Marketing emphasises French heritage and craftsmanship; House of Caviar explains the different grades and recommends serving terrine with brioche and fruit compote23, while Taste France magazine highlights foie gras as a “festive delicacy” and “symbol of refinement” protected as French cultural heritage35.

The cultural narrative around foie gras is deeply conflicted. Chefs and producers describe it as a tradition that respects animal physiology—pointing out that ducks have separate feeding and breathing canals and that gavage lasts only two weeks36. They emphasise humane rearing and outdoor access, and some view serving foie gras as an educational opportunity37. On the other hand, animal‑welfare groups and some diners see gavage as cruel and call for bans. Public opinion is split: when New York City voted to ban foie gras in 2019, some diners ordered more of it as a “political statement,” prompting restaurants to report 20–30 % sales increases78. Conversely, mainstream American diners often regard foie gras as an alien, controversial or antiquated product38 and do not seek it out.

Foie gras marketing in the United States is subtle and targeted. Producers seldom run mass‑market advertising; instead they cultivate relationships with chefs, sommeliers and gourmet retailers. D’Artagnan and House of Caviar use language stressing origin (Hudson Valley), grade (A vs B), and French tradition2523. They highlight “whole” or “entier” foie gras as premium and describe terrines and torchons with reference to French wines (Sauternes, Armagnac)28. Marketing seldom mentions “force feeding”; instead, it emphasises “handcrafted,” “certified humane,” or “free‑range.” Online stores offer ready‑to‑serve terrines and mousses as a convenient way to enjoy luxury at home26.

Labels such as “Hudson Valley Foie Gras,” “La Belle Farm,” and “Périgord” function as geographic markers of authenticity. French legal designations (Label Rouge, IGP) are occasionally invoked to connote quality39. Euphemisms like “fatty liver,” “duck liver mousse,” or simply “liver” sometimes appear on menus to avoid eliciting controversy. Conversely, activist campaigns explicitly use the term “force‑feeding” to mobilise opposition.

• California: In 2004 California enacted SB 1520, banning the production and sale of foie gras produced by force‑feeding, effective July 1 2012. Producers and restaurants sued but failed to block the law; the Ninth Circuit upheld the ban and the U.S. Supreme Court declined to hear the appeal40. In 2020 a federal court ruled that the law does not prohibit out‑of‑state producers from shipping foie gras to California consumers, provided the sale is completed outside the state41. The ban therefore bars restaurant and retail sales in California but allows mail‑order purchases. • New York City: In 2019 the New York City Council voted to ban the sale of foie gras from force‑fed birds, citing animal cruelty. The ban was scheduled to take effect in 2022 but the New York State Department of Agriculture and Markets ruled that it would unreasonably restrict a legitimate agricultural product, effectively overruling the city42. The city appealed; as of 2026 the ban remains unenforced while litigation continues. Producers emphasise that losing the New York City market—which accounts for roughly one‑third of their revenue—would force them to close20. • Chicago: The Chicago City Council banned foie gras sales in 2006, citing inhumane production. Chefs flouted the law by selling “roasted potato” dishes containing foie gras or by paying fines. The ban was repealed in 2008. Since its repeal, Chicago chefs have resumed serving a wide range of foie‑gras dishes, though some still regard it as a polarising ingredient43. • Other jurisdictions: No federal ban exists. A handful of municipalities have debated restrictions, but enforcement is rare. Activist pressure occasionally leads retailers or chefs to remove foie gras voluntarily. U.S. law does not restrict imports, but many countries (e.g., the UK, India) prohibit production and/or sale of foie gras, which influences global perceptions.

Animal‑welfare organisations (e.g., ALDF, HSUS, PETA) campaign against foie gras, arguing that gavage is cruel. They lobby for bans, stage protests and pressure retailers. Public opinion polls are limited, but controversies show that a significant segment of Americans opposes foie gras or is indifferent to its loss. On the other side, chefs and food writers defend foie gras as a culinary tradition and emphasise that ducks’ physiology allows gavage without suffering. The resulting debate creates moral ambivalence; many diners choose to avoid foie gras, while a small group of enthusiasts increases consumption in reaction to bans7.

A niche but resilient luxury market. U.S. foie gras consumption is tiny—hundreds of tonnes per year—and virtually all of it is produced domestically. Per‑capita consumption is minuscule, so banning foie gras would have no meaningful effect on the American diet. Its survival hinges on a small number of elite diners and restaurateurs who value its luxury appeal. Vulnerable supply chain. With only two major farms producing roughly 90 % of U.S. foie gras17, the industry is susceptible to legal, economic and health shocks. Local bans (e.g., California, New York City) can wipe out one‑third of producers’ revenue13. Disease outbreaks (avian influenza) or pandemic‑induced restaurant closures can quickly collapse demand6. Legal and ethical controversies drive consumption patterns. Bans and activism create both threats and temporary booms. After New York City passed its foie‑gras ban, restaurants saw sales increase 20–30 % as diners ordered foie gras to make a political statement78. Conversely, legal uncertainty discourages investment and may shift consumption toward mail‑order or underground markets. Cultural attachment vs. animal‑welfare pressure. Supporters portray foie gras as a treasured element of French gastronomy and a test of culinary sophistication. Critics denounce gavage as cruel and view foie gras as an outdated indulgence. This tension shapes media narratives and influences the degree of discretion in marketing and consumption. Potential pressure points. Activists targeting the small number of producers or the restaurants that serve foie gras can exert outsized influence. Campaigns focusing on the inhumanity of gavage, combined with legal bans in large markets, could drastically reduce consumption. Conversely, producers’ claims of humane practices and the development of plant‑based alternatives could mitigate criticism and maintain a niche market. Position in the global foie‑gras economy. The United States accounts for less than 2 % of global foie‑gras consumption, dwarfed by France’s 12,000–16,000 t annual market443. The U.S. market nonetheless provides an important export outlet for French producers and a livelihood for a handful of American farms. Its future will depend on legal battles, consumer attitudes and the ability of producers to market foie gras as a humane, artisanal luxury. 1 4 EconomicReport.pdf https://shepstone.net/wp-content/uploads/2016/08/EconomicReport.pdf 2 2008 Regular Session - Fiscal and Policy Note for Senate Bill 599 https://mgaleg.maryland.gov/2008rs/fnotes/bil_0009/sb0599.pdf 3 Foie Gras https://www.animalrightsinitiative.org/foie-gras 5 6 Specialty Processing: Demand versus ethics | MEAT+POULTRY https://www.meatpoultry.com/articles/26258-specialty-processing-demand-versus-ethics 7 8 [title unknown] https://ny.eater.com/2019/12/30/21039514/foie-gras-ban-sales-jump-nyc-restaurants 9 Fresh or chilled fatty livers of geese or ducks exports to United States |2024 https://wits.worldbank.org/trade/comtrade/en/country/All/year/2024/tradeflow/Exports/partner/USA/product/020731 10 United States Preparations of animal liver imports from WORLD | 2024 | Data https://wits.worldbank.org/trade/comtrade/en/country/USA/year/2024/tradeflow/Imports/partner/World/product/160220 11 United States Preparations of animal liver imports from WORLD | 2022 | Data https://wits.worldbank.org/trade/comtrade/en/country/USA/year/2022/tradeflow/Imports/partner/World/product/160220 12 17 18 How a NYC ban on foie gras could devastate a Catskills county that depends on it https://www.timesunion.com/hudsonvalley/makers/article/ban-on-foie-gras-could-devastate-a-Catskill-county-16019528.php 13 20 42 [title unknown] https://www.timesunion.com/tablehopping/article/foie-gras-new-york-city-ban-ruling-hudson-valley-19532070.php 14 A Boston Suburb Banned Foie Gras. Philadelphia Could Be Next. https://sentientmedia.org/boston-suburb-banned-foie-gras-philadelphia-could-be-next/ 15 21 32 33 35 39 44 Foie Gras: The Star of French Celebrations | Taste France Magazine https://www.tastefrance.com/us/magazine/trends/foie-gras-star-french-celebrations 16 [title unknown] https://www.eater.com/2019/10/2/20893463/new-york-city-foie-gras-ban-bill-foie-gras-farms-us 19 40 41 California Federal Court Serves Up a Win to Foie Gras Producers – Animal Law Developments https://blogs.duanemorris.com/animallawdevelopments/2020/07/17/california-federal-court-serves-up-a-win-to-foie-gras-producers/ 22 23 25 26 28 29 30 31 Types of Foie Gras you should know.Know more about Foie Gras in House of Caviar. https://www.houseofcaviarandfinefoods.com/blog/types-of-foie-gras-you-should-know 24 12-VanAllen.373-403.pdf https://stetsonlawreview.org/wp-content/uploads/2024/04/12-VanAllen.373-403.pdf 27 34 36 37 38 43 The Chicago Ban on Foie Gras Is Long Gone — But the Controversy Isn’t - InsideHook https://www.insidehook.com/food-chicago/chicago-foie-gras