Having just returned from a two week trip to Oaxaca, Mexico, with a generous amount of red mole paste, I’ve been experimenting with pairing spicy red mole with foie gras and duck products. I’m always amazed by the versatility of foie gras, and was pleased to find that foie gras does indeed pair well with [...]
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I’ve been attending the NASFT Fancy Food Show since I was a child. My great Uncle was in the candy business (we called it the candy show back then) and always got my family in for a day of total indulgence! Now, we attend the Fancy Food Show with a different agenda. Though I always [...] I’ve been wanting to try this recipe for Medallions of Ahi Tuna and Seared Foie Gras with Pinot Noir Sauce for quite some time now, and New Year’s Eve was the perfect occasion! It worked out well, because I was able to do the sauce and the preparation for the potatoes and mushrooms ahead of [...] I was wondering what to do with my beautiful sage green princess pumpkin after both Halloween and Thanksgiving had passed, when I remembered a recipe I saw for Pumpkin Bisque with Foie Gras and White Truffle Oil. Though I modified the recipe here and there, I was thrilled with the result. Since I generally do [...] http://www.enjoyfoiegras.com/products/foie-gras.html Learn about Rougie duck foie gras http://www.enjoyfoiegras.com/products/foie-gras.html Deveining a lobe of fresh foie gras is easy and can be done in less than 5 minutes http://www.enjoyfoiegras.com/products/foie-gras.html How to cure a lobe of duck or goose foie gras in kosher salt. http://www.enjoyfoiegras.com/products/foie-gras.html Learn the differnces between several prepared foie gras products: foie gras terrine, foie gras torchon style, block of foie gras, pate de foie gras, or whole foie gras in a jar. http://www.enjoyfoiegras.com/products/foie-gras.html Deveining a lobe of fresh foie gras is easy and can be done in less than 5 minutes. For quite some time I have been meaning to prepare foie gras cured in salt. I finally took about 8 ounces of deveined foie gras, rolled it up in cheesecloth, and buried in in kosher salt and placed in the refrigerator for 48 hours. The result was amazing. With nothing but Grade A foie gras [...] |
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