Foie :

Morel Macarons with Foie-Gras Ganache

53 1
Last week I was lucky enough to receive a little ziploc through the mail, filled with dried morels kindly offered by Justin from Marx Foods , and the mission to come up with a recipe. I can't say I looked very far. Pierre Hermé's new book on[...]

A few of my favorite things: foie gras

53 1
I am such a sucker for foie gras. I buy it more than is reasonable. I know how to make a mean terrine. And, when I go out to eat, I have a hard time passing it up -- even though I often think I should try something more original. My most recent[...]

Duck Burgers (with Foie Gras) ? Labor Day Finale

53 1
Posted by johngl Labor Day is upon us!  Time to wrap up this Burger Quest . You might wonder: Why would anyone in their right mind grind a duck into burger meat? Well, I like duck and I think duck is under-appreciated in this part of the[...]

Terrine of Foie Gras with Chef Ken Oringer at Clio

53 1
BehindtheBurner wrote: http://www.behindtheburner.com Has foie gras become a gourmet clich?? We say, "no way!" Celebrities flock to Clio for Chef Ken Oringers twist on traditional duck liver. With its exotic combination of ingredients, this dish[...]

Duck Foie Gras cooked sous vide at 58°C during 47 minutes

53 1
In France, during Christmas time, eating foie gras is very popular. Remember that the sous vide method was developed by Georges Pralus in the 70s  in order to cook foie gras in an optimal way. For the first time I tried to cook myself a duck[...]

Ballotine de foie gras cuit sous vide à 58°C pendant 47 minutes

53 1
C’est Noël! Impossible de passer à coté de l’éternel foie gras. Pour la première fois j’ai voulu expérimenter la cuisson d’un lobe de foie gras cuit sous vide à juste température. Avant tout, choisir son foie[...]

Chicken liver and foie gras parfait, pineapple and vanilla compote, 5 spice cracker

53 1
This an amuse bouche from a few days ago. Great feedback from guests which is what counts! Here is the recipe for the parfait: Chicken Liver and Foie Gras Parfait Fresh foie gras g[...]

Art Nouveau Memories with White Asparagus in Pastry with Tokaji Glazed Custard and Foie Gras

53 1
La Fermette Marbeuf at 5 Rue Marbuef The 5 Star Gourmet Group is cooking again in April thanks to our fearless leaders Lazaro and Natasha. Clever members of our troupe have even opened a Facebook page where we can[...]

Terrine of Greenfield ham hock, smoked pigeon and foie gras, sultana puree and Jerusalem artichoke

53 1
This is the terrine which will go on the a la carte menu. The ham hocks are from Greenfield pork products which are based in Andover, Hampshire. The breed is Saddleback and they are cooked for four hours in a court bouillion. The pigeons are soaked[...]

Foie gras, smoked eel and green apple pave lightly flavoured with cinnamon, eel teriyaki and a brioche espuma

53 1
Here is a starter which featured on my du jour menu this Saturday night. The terrine is built up with smoked eel being set with apple wine infused with cinnamon stick, confit foie gras and a green apple puree. The teriyaki is brulee just before[...]