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.

Foie Gras Recipes: Seared Foie Gras with Crispy Salmon, Beet Greens and Candied Red Chilies

I’ve recently discovered the combination of beet greens and foie gras, and I love the pairing. These beet greens are a little sweet and spicy, and make a wonderful one plate meal with Atlantic salmon, seared foie gras, garnished with candied Fresno chili peppers. It’s a good dish to make for company because a lot […]

Recipe: Truffled Duck Breast with Black Truffle Foie Gras Sauce

Ingredients:

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

Ingredients:

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 […]

Foie Gras Recipes: Foie Gras Stuffed Mushrooms

I’ve been making stuffed mushrooms as a party appetizer for years. This recipe for Foie Gras Stuffed Mushrooms takes the old recipe to a new level. The frozen foie gras cubes have just enough time to cook in the oven. If black truffles were in season, I would have added an ounce of chopped black […]

Foie Gras Recipes: Foie Gras Hamburger with Fennel Slaw

This foie gras recipe was inspired by Christian Delouvrier’s signature foie gras “hamburger”, a recipe that appears in Michael Ginor’s cook book “Foie Gras, A Passion”. The “hamburger” consists of a thick slice of seared foie gras, served between a “bun” made of white peaches, first poached in a Sauternes syrup, then caramelized before serving. […]

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, […]

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: Red Wine-Poached Torchon of Foie Gras w/ Poached Bosc Pear and Pear-Shallot Jam

The name torchon of foie gras, or foie gras torchon style indicates that the foie gras was prepared by being wrapped in a torchon, the French word for towel, and then poached. This fabulous recipe is from Michael Ginor’s book “Foie Gras, A Passion”. Though none of the steps are difficult, plan the make this […]

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 […]