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Menu du jour foie gras recipes : 10 Recipes


  • Recipe Foie gras sur brioche
    Foie gras sur brioche (1 vote)
    Starter Easy
    20 15
    Ingredients :4 medallions of uncooked foie gras 4 toasted rounds of brioche 1 lb of pitted cherries 3 tbsp balsamic vinegar 3 tbsp sugar 3/4 cup red...
  • Recipe Foie gras with figs
    Foie gras with figs
    Starter Easy
    10 20
    Ingredients :1 whole foie gras, sliced into six pieces 6 figs, quartered 100 gr sugar 5 cl balsamic vinegar 5 cl soy sauce 5 cl raspberry vinegar 5 cl port ...
  • Recipe Terrine de Foie Gras Mi-Cuit
    Terrine de Foie Gras Mi-Cuit (1 vote)
    It's been said that making a good terrine de foie gras mi-cuit is actually very simple. You only need to control two things: The quality of the foie gras (livers) The cooking of it (temperature & time). That simple, eh? Almost.[...]
  • Recipe Foie Gras, our Once a Year Indulgence
    Foie Gras, our Once a Year Indulgence
    It's been so hectic that I haven't had a minute to blog about Christmas eve, our biggest, most outlandish, most extravagant meal of the year. Christmas in our family has always meant marathon feasts. As a child in France, we alternated[...]
  • Recipe Duck Burgers (with Foie Gras) ? Labor Day Finale
    Duck Burgers (with Foie Gras) ? Labor Day Finale
    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[...]
  • Recipe Duck Foie Gras cooked sous vide at 58°C during 47 minutes
    Duck Foie Gras cooked sous vide at 58°C during 47 minutes
    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[...]
  • Recipe Lessons with the Master
    Lessons with the Master
    For those of you who have been following my blog, you have read this post on my trip to learn how to prepare duck and duck foie gras from Danièle Mazet-Delpeuch .  Sadly, that trip had to be cut[...]
  • Recipe Recipe ~ Lentil & Foie gras soup
    Recipe ~ Lentil & Foie gras soup
    Just a quick recipe while we wait for some of our legends to reply to us (clearly they are still busy people, but it should be worth the wait). So this is one of our favorite soups, enjoy. Lentil & Foie gras Soup 1kg Puy Lentils 3 ½ L[...]
  • Recipe Foie Gras with Candied Ginger, Black Currant Gastrique, and Cocoa Nibs
    Foie Gras with Candied Ginger, Black Currant Gastrique, and Cocoa Nibs
    This is my reinterpretation of the best dish I've eaten in a restaurant, anywhere. It happened last year at Cafe Juanita in Seattle. Herein, I've played with the foie, ginger, and cocoa nibs, and incorporated a black currant liqueur into a sherry[...]
  • Recipe Foie Gras with Demi Glace Poached Potato and Pink Lady Madeira Compote
    Foie Gras with Demi Glace Poached Potato and Pink Lady Madeira Compote
    Sourcing Foie Gras is at once elusive, potentially controversial, and never cheap. It's elusive due to the very limited number of producers in the US, or for that matter North America. The United States and Canada collectively account for only 2.3%[...]



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