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Recipe: Duck Prosciutto & Fig Salad

An easy to make and refreshing salad with duck breast proscuitto, fresh figs, and a sweet and spicy vinaigrette! The photo below shows this salad with warm goat cheese covered with toasted nuts, which is an easy addition. Simply slice a piece of fresh goat cheese from a log, roll it in chopped nuts, and […]

Foie Gras Recipes: Terrine of Foie Gras with Black Truffles

Making a foie gras terrine is really not very hard. Perhaps for some, the most challenging part is deveining the lobe of foie gras. When making a terrine, it is important to use a grade A lobe of foie gras, and to clean it thoroughly. The veins should be removed thoroughly; however, try not to […]

Recipe: Seared Foie Gras with Apples

Foie gras and fruit is always a great pairing. The sweetness of fruit balances the rich and creamy foie gras perfectly. This recipe for seared foie gras with apples is very easy to prepare and is delicious. Flash frozen portioned foie gras or slices from a fresh lobe of foie gras can be used with […]

Recipe: Seared Duck Breast with Foie Gras Stuffing and Sour Cherry Reduction

I especially love to make this recipe for Seared Duck Breast with Foie Gras Stuffing and Sour Cherry Reduction a cold winter night. Magret de Canard is best served rare or medium rare. It is very easy to overcook the meat, which will result in a dry breast if you are not careful. I always […]

Recipe: Beef Tenderloin Tips with White Truffle, Shaved Duck Foie Gras and Celery Root Puree

Celery root puree, a combination of celery root and potatoes pureed and served like mashed potatoes, pairs with so many types of meat and vegetables. I particularly like celery root puree with red meats and poultry. I frequently add truffle oil, either black truffle oil or white. Celery root puree is equally delicious with black […]

Recipe: Seared Foie Gras with Braised Fennel and Cracked Pepper Caramel Sauce

I’ve probably said this about other foie gras recipes in the past, but this really is my favorite preparation. The recipe is just slightly altered from the original recipe which can be found in Michael Ginor’s epic cookbook “Foie Gras: A Passion”. The original recipe calls for a whole lobe of foie gras to be […]