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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, […]

Fatty Goose Liver Pate (Almost Goose Foie Gras Pate)

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 […]

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 […]

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 […]

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 […]

Recipe: Seared Foie Gras with Apples

Foie gras and fruit is always a great pairing. The sweetness of fruit balances the rich and creamy foie gras perfectly. This recipe for seared foie gras with apples is very easy to prepare and is delicious. Flash frozen portioned foie gras or slices from a fresh lobe of foie gras can be used with […]

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 […]