A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

French Food Recipes: Tournedos Rossini

Our recipe for Tournedos Rossini takes this already decadent classic dish made of filet mignon, seared foie gras and fresh black truffles to another level of indulgence. This divine dish is made with Australia’s finest 100% Wagyu beef filet mignon, a homemade veal stock which simmers for 24 hours (rendering an intensely flavored stock as […]

Foie Gras Recipes: Foie Gras Hollandaise

It took two tries to get the recipe for foie gras hollandaise to come out correctly, but man oh man, the results are fabulous! This luxurious sauce could be paired with almost anything: fish, duck, squab, lamb, vegetables, potatoes and who knows what else. After my first failure where the sauce separated, I finally figured […]

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 […]

Foie Gras Recipes: Tangerine Seared Foie Gras on Brioche with Rum Reduction

This excellent foie gras recipe was submitted to our recipe contest by Jamie Brown-Miller of Napa, California. Jamie told us she makes this recipe every year and I can see why. The combination of ingredients is unusual, the preparation is easy, the presentation is striking, and most importantly, it’s delicious!

Jamie won a $100 gift […]

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 […]

Recipe: Seared Foie Gras with Apricot-Ginger Compote and Apricot Sorbet

This is a great foie gras recipe to prepare when apricots are in season, as they are now. Foie gras and fruit is a classic pairing, but this combination is truly exquisite. The recipe is from Michael Ginor’s cookbook, Foie Gras, a Passion–the cookbook I always consult when I need a fresh idea for preparing […]

Recipe for foie gras cookies: FoieRios

Great served as an appetizer or as a savory dessert presented with a nice plate of imported cheese, these foie gras cookies are unique, delicious and easy to prepare. This recipe is also great because left over foie gras scraps and left over foie gras mousse can be put to good use. The recipe can […]

Recipe: Foie Gras with Blood Orange Sauce and Ancho Chilies

This recipe for Foie Gras with Blood Orange and Ancho Chilies is delicious with seared foie gras, or any prepared foie gras product. Try this sweet and spicy sauce with bloc of foie gras, foie gras torchon style, or hot seared foie gras. This is another fabulous recipe from “Foie Gras: A Passion” by Michael […]

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.


• 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 […]