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Recipe: Truffled Duck Breast with Black Truffle Foie Gras Sauce


1 large celery root about 2 lbs, peeled and cut into ½ inch dice

2 large russet potatoes, peeled and cut into ½ inch dice

About 3 cups chicken stock

4 tablespoons butter

2 tablespoons chopped chives

2 large fresh duck breasts

2 ounces black truffle (preferably two, one-ounce truffles)


Foie Gras Recipes: Parsnip and Foie Gras Soup with Duck Rillettes


3 tablespoons foie gras fat or butter

¾ cup finely chopped onion

2 garlic cloves, minced

1 tablespoon minced peeled ginger root

¾ cup thinly sliced carrot

½ cup thinly sliced leak (one large leek white and light green part only)

¼ teaspoon cumin

¼ teaspoon salt

1 bay leaf

3 […]

French Food Recipes: Goose Rillettes and Goose Leg Confit

This two-in-one recipe for both goose leg confit and goose rillettes requires a bit of planning ahead, but is not difficult or time consuming to make. Four goose legs with thighs attached will yield a good amount of rillettes and you’ll have an extra goose leg confit with enough meat to serve two. After the […]

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 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 […]

Foie Gras Recipes: Foie Gras Stuffing

This foie gras stuffing is not cooked in the bird and has an untraditional combination of ingredients. It’s really pretty easy to prepare, but it is probably best prepared shortly before serving. We’ve still included this recipe in our “make ahead Thanksgiving recipes” category, because it can be fully prepared ahead of time and reheated […]

Recipe: Fresh Duck Breasts with Wild Mushrooms

I love this easy recipe for fresh duck breasts with wild mushrooms. Any type of mushrooms can be used, even button mushrooms. Dried wild mushrooms (reconstituted) would work well for this recipe, or any type of fresh wild mushrooms such as morel mushrooms, chanterelle mushrooms, or porcini mushrooms. You can certainly add a drizzle of […]

Foie Gras Recipe: Chinese Spiced Duck Breast w/ Seared Foie Gras, Caramelized Mango, and Asian Vegetables

This recipe for Chinese Spiced Duck Breast w/ Seared Foie Gras, Caramelized Mango, and Asian Vegetables has a colorful presentation and complex flavor combination. The bright green snow peas and baby bok choy presented with the intense orange mango, and red rare duck breast creates a beautiful visual on the plate.

Much of the preparation […]

Recipe for Foie Gras Club Sandwich is truly decadent!

How could you go wrong with a double decker club sandwich made with toasted brioche bread, foie gras mousse, spicy tomato jam, seared foie gras, duck bacon and pea shoots? This recipe is very close to the original recipe which was published in Michael Ginor’s book “Foie Gras, A Passion”. Since Hudson Valley Foie Gras […]

Our Favorite Recipe for Cassoulet

Cassoulet is a perfect dish to make for company on a chilly winter day. Everything can be done ahead of time, then simply bake the cassoulet for about 30 – 40 minutes before you are ready to serve the dish, heat up the Saucisse de Toulouse and crisp the skin of the duck legs confit. […]