Recipes
Crisped Sauteed Foie Gras with Buttered Golden ...
Apples and foie gras are often paired in Alsace, where Andre Soltner was raised. Andre dredges the foie gras slices in flour and then sautes them in sweet butter. This...
Crisped Sauteed Foie Gras with Buttered Golden ...
Apples and foie gras are often paired in Alsace, where Andre Soltner was raised. Andre dredges the foie gras slices in flour and then sautes them in sweet butter. This...
Hatikva Charcoal-Grilled Foie Gras with Duck-Pr...
Having spent my childhood years in Israel, one of the largest foie gras producers and exporters in the world, I was exposed to this delicacy at an early age. Though...
Hatikva Charcoal-Grilled Foie Gras with Duck-Pr...
Having spent my childhood years in Israel, one of the largest foie gras producers and exporters in the world, I was exposed to this delicacy at an early age. Though...
Hudson Valley Foie Gras Stuffing
INGREDIENTS Hudson Valley Foie Gras, Deveined, cut in 3/4” cubes – 10 oz Sauternes Wine, for marinating – 1/2 cup Toasted Croissant, 1” cubes – 4 cups Leeks, sliced –...
Hudson Valley Foie Gras Stuffing
INGREDIENTS Hudson Valley Foie Gras, Deveined, cut in 3/4” cubes – 10 oz Sauternes Wine, for marinating – 1/2 cup Toasted Croissant, 1” cubes – 4 cups Leeks, sliced –...
Foie Gras and Sweet Onion Bread Pudding with Pe...
(excerpted from “Foie Gras…A Passion” by Hudson Valley founder, Michael Ginor) With its roots in French, Spanish, and African cooking, the cuisine of New Orleans is known for hearty dishes with robust...
Foie Gras and Sweet Onion Bread Pudding with Pe...
(excerpted from “Foie Gras…A Passion” by Hudson Valley founder, Michael Ginor) With its roots in French, Spanish, and African cooking, the cuisine of New Orleans is known for hearty dishes with robust...
Duck Quartet Salad with Roasted Shallot Cane Vi...
Like variations on a theme, this quartet of duck preparations by Jamie Shannon highlights the versatility of duck and foie gras. The resulting salad offers intriguing contrasts among the textures...
Duck Quartet Salad with Roasted Shallot Cane Vi...
Like variations on a theme, this quartet of duck preparations by Jamie Shannon highlights the versatility of duck and foie gras. The resulting salad offers intriguing contrasts among the textures...
Country Pate of Foie Gras, Pork Belly and Pork ...
One of two #FoieTheWin winners for November comes from Chef Tomas Prado of Golden Fig Restaurant where they “proudly partner with local artisans and farmers to supply as many natural and organic products as...
Country Pate of Foie Gras, Pork Belly and Pork ...
One of two #FoieTheWin winners for November comes from Chef Tomas Prado of Golden Fig Restaurant where they “proudly partner with local artisans and farmers to supply as many natural and organic products as...