D'Artagnan gets its foie gras from Hudson Valley Foie Gras, two hours north of New York City, which produces about 375, 000 pounds of the delicacy a year.
When Martha Stewart asked the founder of gourmet meat purveyor D'Artagnan about the hearty French dish of duck confit, garlic sausages and tarbais beans, Ariane Daguin responded in a thick Gascon accent that imparted culinary authority.