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Foie Gras Recipes: Terrine of Foie Gras with Mesclun, 100-Year-Old Balsamic Vinegar, and White Truffle Oil

This foie gras terrine is layered with fresh spinach leaves and served with a black truffle salad with aged balsamic vinegar and white truffle oil.

Ingredients:

• 1/2 to 1 lobe of Grade A Foie Gras • Salt and white pepper • 3 to 4 tablespoons of Sauternes • 3 to 4 tablespoons brandy […]

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 […]

Foie Gras Recipes: Foie Gras Lucullus (foie gras with black truffles)

This recipe features the classic pairing of foie gras and black truffles. Though it can be made with flash frozen Perigord black truffles, or preserved black truffles, it is, of course, best with fresh, ripe black truffles.

Makes 12 appetizers or serves 6 as an entrée.

Ingredients:

One duck foie gras, 1.5 lbs

salt and […]

Recipe: Monkfish Wrapped in Black Truffles and Pancetta with Truffle Sauce

This recipe for Monkfish Wrapped in Black Truffles and Pancetta with Truffle Sauce is exceptional. This recipe is one of the least time consuming and least complicated Jean-Louis Palladin recipes we have ever prepared. Usually when we prepare recipes from his book “Cooking with the Seasons” we spend anywhere from one to two days preparing […]

Recipe: Black Truffle and Onion Crepes

We made these delicious onion crepes with black truffles a few years ago. The combination of flavors of earthy black truffles, duck fat, cream and cured meat is divine!

Black Truffle Crepes

Serves 4 – 8

Ingredients

• 1/2 cup flour

• 1/4 teaspoon salt

• 2 eggs

• 1 cup milk

• 4 […]

Truffled Chicken / Truffled Cornish Game Hen

This recipe is a simple classic for fresh black truffles, known as Poulet Demi-Deuil, or Chicken in Half Mourning. This recipe is usually prepared with chicken, however, we prefer the taste of Cornish game hen. Black truffles are best when cooked with some form of fat, so if the skin is very lean, baste the […]

Recipe: Duck Breast with Seared Foie Gras, Black Truffle Mashed Potatoes, Red Cabbage and Foie Gras Sauce

My favorite way to cook is to find a recipe I like, substitute about 75% of the ingredients, and create a totally new recipe. Last night’s experimentation was a big success! This absolutely delicious duck breast and foie gras recipe doesn’t take long to prepare, but does require some coordination on the timing.

Any raw […]

Pommes Sarladaises with Perigord Black Truffles

Pommes Sarladaise, Sarladais-style potatoes cooked in duck or goose fat with black truffles is one of the most satisfying dishes I have ever had. This style of cooking potatoes in goose or duck fat is done all over the Perigord region in France and can be found on almost every menu in the town of […]

Black Truffle Omelette for Two

This recipe is quite simple, allowing the amazing flavor and fragrance of fresh Perigord black truffles to shine through. Black Truffle Omelette will always be one of my favorite ways to enjoy black truffles.

Black Truffle Omelette

Ingredients

• 6 Eggs

• 1 oz Perigord Black Truffle, […]

Black truffle mushroom recipe: Duck breast salad w/ black winter truffles, Pont l’Eveque, and port reduction

http://www.enjoyfoiegras.com/products/truffles.html Easy recipe for black truffle mushrooms. Duck breast salad with black truffles. […]