Foie Gras Recipes RSS

Ingredients: 1 1⁄2 lbs. fresh duck foie gras 1⁄3 cup good-quality Sauternes Salt and freshly ground black pepper 1 finely chopped black truffle (optional) Preparation: An advanced preparation which is a classic of French cuisine. A “terrine” is an earthenware cooking dish with a tightly fitting lid. In this version the ingredients are steamed in their own juices. Prepare foie gras: to clean and devein whole foie gras, allow chilled foie gras to warm up so that it's tender and manageable (cold liver is brittle, and its veins harder to locate and remove intact). Pull any bits of translucent membrane...

Servings: 2 Ingredients: ½ pint Veal Stock (available frozen at most Butchers) 1/3 cup port wine 2 T Cognac or Brandy 1 T Butter ½ pound white mushrooms diced kosher salt One 16 ounce Farm 2 Market Kobe Sirloin Steak 3 ounces foie gras, ¼” cubes sea salt and black pepper Preparation: Preheat oven to 450f. Reduce stock and port by one-half. Add Cognac or Brandy and reduce. Cover and keep warm. Melt Butter in a small pan over a moderate flame. Saute mushrooms until soft. Hold on side in pan. Heat a cast iron pan over a high flame...

Servings: 6-8 Ingredients: 1 large fresh foie gras lobe 1/2 c. dry, imported sherry 1 pinch ground clove 10 juniper berries, crushed 2 shallots, minced 1 T. sea salt 1/2 T. ground white pepper 1/2 c. heavy cream, whipped to hold soft peaks Preparation: Trim connective tissue and blood lines. Dice and place in zipper bag with sherry, cloves, and juniper berries. Let sit in fridge 24 hours. Remove juniper and discard. Drain foie gras. Discard sherry. Preheat large sauté pan to high. Sear foie gras 45 seconds and turn with metal spatula. Add shallots, salt, and pepper. Sear 30...

Servings: 2 Ingredients: 15 leaves fresh spinach ½ c tarragon or white wine vinegar 3 T sugar 4 T Butter ¾ c thinly sliced white onion 1 Granny Smith or green tart apple, peeled and sliced 1 c white wine 2 thick slices fresh foie gras, about 2 ounces each good sea salt Preparation: Preheat oven to 170f. Warm serving plates. Bring 3 c. water to boil. Blanch spinach leaves in water and drain on paper towels. Let stand at room temperature. Put vinegar and sugar in small pan and reduce over high heat, about 8 to 10 minutes. Heat...

Servings: 6 sliders Ingredients: 2 shallots, minced Olive oil 1 cup diced onion ¼ t dried thyme 1 cups chicken stock ½ cup veal stock (available frozen at Butchers) 1 Tablespoon honey Cracked black pepper 6 mini brioche rolls 6 1¼-ounce portions of cleaned grade A foie gras Cherry Tomatoes Watercress Sprigs Preparation: Sauté shallots in olive oil until translucent and add onion, thyme and stocks. Gently stew until liquid is absorbed. Cool and fold in honey, truffle oil and black pepper. Lightly grill mini brioche rolls. Sear each foie gras disk quickly in a hot pan, remove promptly, and...