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 […]
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, […]
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 […]
French food recipes often call for veal stock and this is the best recipe I’ve ever found. This rich and flavorful veal stock is made with five pounds of veal bones and simmers for 24 hours to fully develop the flavor of the stock. The recipe is from “Terra”, a cookbook by Hiro Sone and […]
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 […]
Having received samples of Wagyu beef from Mishima Ranch US Kobe Beef and grass fed beef from Long Valley Ranch, I was anxious to cook the steaks “just the right way” to ensure the optimal experience and to be able to evaluate the differences between the two steaks.
I was surprised to see so few […]
This classic French soup served chilled is wonderful with a large dollop of Black River Caviar. Though another type of ossetra caviar can be used, Black River Caviar is our favorite because it is so similar to wild caviar, yet it is farmed using innovative and sustainable farming techniques that almost exactly imitate the natural […]
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 […]
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 […]
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.
One duck foie gras, 1.5 lbs
salt and […]