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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 […]

Our Favorite Recipe for Cassoulet

Cassoulet is a perfect dish to make for company on a chilly winter day. Everything can be done ahead of time, then simply bake the cassoulet for about 30 – 40 minutes before you are ready to serve the dish, heat up the Saucisse de Toulouse and crisp the skin of the duck legs confit. […]

Recipe: Duck Prosciutto & Fig Salad

An easy to make and refreshing salad with duck breast proscuitto, fresh figs, and a sweet and spicy vinaigrette! The photo below shows this salad with warm goat cheese covered with toasted nuts, which is an easy addition. Simply slice a piece of fresh goat cheese from a log, roll it in chopped nuts, and […]

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 Foie Gras with Braised Fennel and Cracked Pepper Caramel Sauce

I’ve probably said this about other foie gras recipes in the past, but this really is my favorite preparation. The recipe is just slightly altered from the original recipe which can be found in Michael Ginor’s epic cookbook “Foie Gras: A Passion”. The original recipe calls for a whole lobe of foie gras to be […]

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 […]

Recipe: Asian Smoked Duck Salad

Spicy Thai Chicken Salad is one of the few foods I buy already prepared. For years, when we lived in Berkeley, California, I purchased this salad at Andronico’s market. A few years ago I decided to attempt to make this salad myself. Of course, I had to make a few changes, including substituting smoked duck […]

Recipe: Pan-Fried Duck Foie Gras with Rice, Honey and Soy Avocado Puree

I would never think to pair rich and creamy foie gras with another rich and creamy food such as avocado, but this recipe is surprisingly delicious, and easy to prepare. The first time I seared foie gras I used this recipe from the cookbook “Tetsuya” by Tetsuya Wakuda, published by Ten Speed Press. I followed […]

Recipe: Duck Breast with Seared Foie Gras, Black Truffle Mashed Potatoes, Red Cabbage and Foie Gras Sauce

My favorite way to cook is to find a recipe I like, substitute about 75% of the ingredients, and create a totally new recipe. Last night’s experimentation was a big success! This absolutely delicious duck breast and foie gras recipe doesn’t take long to prepare, but does require some coordination on the timing.

Any raw […]

Recipe: Duck Foie Gras Sauteed in Verjus

This recipe is quite easy to prepare, especially if you have good quality stock on hand. Flash frozen portioned foie gras would work equally well in this recipe allowing you to skip the cleaning and deveining procedure.