Recipes
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...
Duck Fat Profiterol with Foie Gras Mousse and D...
Ingredients Water ½ cup Rendered Duck Fat 3 tbsp Salt ¼ tsp All-purpose flour ½ cup Whole Eggs 2 Nutmeg Pinch Method PLACE WATER, DUCK FAT, SALT IN A MEDIUM...
Duck Fat Profiterol with Foie Gras Mousse and D...
Ingredients Water ½ cup Rendered Duck Fat 3 tbsp Salt ¼ tsp All-purpose flour ½ cup Whole Eggs 2 Nutmeg Pinch Method PLACE WATER, DUCK FAT, SALT IN A MEDIUM...
Foiereos (AKA – Foie Gras Oreos or Foieos)
Michel Richard’s original inspiration for this recipe was economic. He wanted a way to use foie gras scraps left over from other preparations. Richard’s extensive experience as a pastry chef...
Foiereos (AKA – Foie Gras Oreos or Foieos)
Michel Richard’s original inspiration for this recipe was economic. He wanted a way to use foie gras scraps left over from other preparations. Richard’s extensive experience as a pastry chef...