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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 […]

Recipe: Seared Duck Breast with Foie Gras Stuffing and Sour Cherry Reduction

I especially love to make this recipe for Seared Duck Breast with Foie Gras Stuffing and Sour Cherry Reduction a cold winter night. Magret de Canard is best served rare or medium rare. It is very easy to overcook the meat, which will result in a dry breast if you are not careful. I always […]

Two Excellent Fruit-Based Sauces to Accompany Foie Gras

Foie gras is so versatile, it can be paired with almost anything, literally. I love to add a piece of seared foie gras to almost any savory dish consisting of fish, filet mignon, lamb tenderloin, chicken, duck, pheasant or other poultry, or game meats such as venison, elk and boar. Foie gras is wonderful combined […]