Zac Posen Nightshade Fashion designer and cookbook author Swarovski’s The Perry Ellis Award for Women’s wear by the CFDA, Designer of the Year by Women’s Wear Daily and Variety Magazine

Zac Posen is an internationally acclaimed fashion designer and cookbook author who appeared as a judge on six-seasons of Emmy-nominated Project Runway. As an avid cook, we've enjoyed working with Zac through the years for all his cooking needs.

Posen launched his eponymous collection in 2001, with a vision for modern American glamour that married couture technique with striking innovation. Raised in New York, Zac began his design training early. He attended London’s Central Saint Martins University in the womenswear degree program. In 2004, he was awarded one of fashion’s most prestigious honors, Swarovski’s The Perry Ellis Award for Women’s wear by the CFDA. In 2015, Zac Posen was also awarded Designer of the Year by Women’s Wear Daily and Variety Magazine. Zac is known globally for his technique in artisanal craftsmanship, anatomical construction and textile manipulation. His daywear, suiting and red carpet eveningwear are infused with his bold sophistication, sexy femininity and distinctive glamour. 

Over the years, his designs have been worn by leading women, including Uma Thurman, Natalie Portman, Oprah, First Lady Michelle Obama, Gwyneth Paltrow, Naomi Watts, Claire Danes and Rihanna.

Zac, a lover of food and an inventive chef, gained an enormous following on Instagram where he showcases his cooking with the hashtag, #cookingwithzac, which led him to  create his  first cookbook entitled Cooking With Zac,  published by Rodale in October 2017. Cooking With Zac is currently available worldwide and can be purchased on  Amazon  or at  Barnes & Noble. His recipes have been featured in  Food & Wine,, On the Table with Eric Ripert, Good Morning America, The Martha Stewart Show and The Chew.

Recreate Zac's recipes with his favorite Regalis ingredients. 

Add to cart
Best Fresh Foie Gras Grade A photos by Regalis Foods - item 1
Fresh Foie Gras Grade A

Made from sustainably raised Moulard ducks on what we believe to be the nation’s finest vertically integrated duck farm and processing operation, this selection delivers everything we look for in fresh foie gras. Buttery smooth, sweet, and sturdy enough to withstand frying without rendering an excessive amount of fat, there is no foie gras better suited to this ingredient’s full breadth of possibilities, whether turned into a terrine, pâté, torchon, or just thinly sliced and seared.

Based in Sullivan County, Upstate New York, our duck partners give an incredible amount of care to their birds, from breeding to feeding to slaughter. Few consumers are aware of the disproportionate difficulty in ethically raising waterfowl without antibiotics, or the amount of space and attention required to ensure that ducks have ample space to roam and feed without irresponsible exposure to disease introduction from migratory relatives. In order to optimize their birds’ dispositions to these circumstances, these Moulards sustain a careful lineage originating from a hybrid of Pekin hens and Muscovy drakes, balancing ideal traits for size, fat content, mobility, digestion, and demeanor. From there, the ducks are raised significantly longer than the majority of American chickens, spending their final twenty five days before harvest experiencing the eminently complex and controversial period of gavage -- deliberately feeding the birds more than they would otherwise ingest, fattening their liver for the development of foie gras.

Regardless of feelings toward the practice itself, our partners have developed and refined the least intrusive means of administering this feeding process that we have ever seen anywhere in the world. Every duck’s esophagus is carefully monitored before its daily feeding to ensure it is not bulging or uncomfortably saturated, and the birds are then fed a precise amount of corn and soy through a plastic tube that slides into their gullets. After twenty five days of this process, the ducks are stunned before being slaughtered, hung to air dry, and then portioned into various foie gras formats as well as breasts, legs, confit, and other finished renditions.


*This product arrives fully frozen, please allow at least 1 hour to thaw in refrigeration.