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Foie Gras Recipes: Seared Foie Gras with Smoked Duck Breast, Lentils, Caramelized Leeks and Black Truffle Oil

As much as I appreciate and enjoy slow food, there is something to be said for luxury on the go. I like to eat well everyday, and I do indulge in luxury foods throughout the week. Often the recipes I create from whatever I have in the refrigerator, freezer and pantry, are among my favorites, […]

Foie Gras Recipes: Foie Gras Ice Cream

This foie gras ice cream, made with slow baked foie gras, Sauternes wine, sugar, egg yolks, butter and cream is extremely rich and satisfying. Serve this decadent ice cream for dessert presented in a bowl with toasted macadamia nuts and bittersweet chocolate shavings, make a foie gras ice cream sandwich with two soft gingerbread cookies, […]

White Truffle Oil Uses Seem Endless…

It seems almost everything I prepare can be enhanced with white truffle oil. Some of my favorite white truffle oil uses include drizzling white truffle oil on salads–especially those containing hearty vegetables such as beets, leeks, asparagus, tomatoes and mushrooms–drizzling it on grilled or sautéed vegetables, drizzling on bread, pizza or popcorn, and adding it […]

Fatty Goose Liver Pate (Almost Goose Foie Gras Pate)

This mousse-like goose liver pate is made with fatty goose liver or extra fatty goose liver. Neither product is goose foie gras. They are somewhere in between a standard goose liver and goose foie gras. The liver is harvested in the fall, just after the free-range geese have devoured extra quantities of food, as they […]

Foie Gras Recipes: Foie Gras and Smoked Duck Breast Salad with Pears, Hazelnuts, and Roquefort

This recipe for Foie Gras and Smoked Duck Breast Salad with Pears, Hazelnuts, and Roquefort is perfect for lunch or a light dinner. I love this combination of ingredients, but certainly substitutions can be made. Everything I put in this salad was already in my kitchen. Any type of pear can be used, or use […]