Recipes
Sauteed Belgian Endive With Melted Foie Gras an...
Snowy white endive is so common these days, it is easy to forget that it originates from Belgium. The small Benelux country is also home to Roger Souvereyns, whose elegant...
Sauteed Belgian Endive With Melted Foie Gras an...
Snowy white endive is so common these days, it is easy to forget that it originates from Belgium. The small Benelux country is also home to Roger Souvereyns, whose elegant...
Foie Gras Terrine With Sauternes-Onion Marmalad...
One of the secrets to the succulence of Bill Telepan’s foie gras terrine is that he only cooks the foie gras to an internal temperature of 100 degrees. Although the...
Foie Gras Terrine With Sauternes-Onion Marmalad...
One of the secrets to the succulence of Bill Telepan’s foie gras terrine is that he only cooks the foie gras to an internal temperature of 100 degrees. Although the...
Foie Gras Saute On Polenta Cake With Country Ha...
At his glorious inn in Virginia, Patrick O’Connell incorporates Southern ingredients into his French-inspired cooking. The blackberries, cornmeal, and country ham in this dish evoke some of the traditional flavors...
Foie Gras Saute On Polenta Cake With Country Ha...
At his glorious inn in Virginia, Patrick O’Connell incorporates Southern ingredients into his French-inspired cooking. The blackberries, cornmeal, and country ham in this dish evoke some of the traditional flavors...
Pan Roasted Foie Gras With Sauteed Apples And B...
Our Chef, Jenny Chamberlain, recommends this recipe for Pan Roasted Foie Gras with Sauteed Apples and Balsamic Reduction. Mise en Place: 1.5 to 2lbs fresh foie gras Balsamic vinegar, reduced...
Pan Roasted Foie Gras With Sauteed Apples And B...
Our Chef, Jenny Chamberlain, recommends this recipe for Pan Roasted Foie Gras with Sauteed Apples and Balsamic Reduction. Mise en Place: 1.5 to 2lbs fresh foie gras Balsamic vinegar, reduced...
Duck Foie Gras Mayonnaise
Ingredients: 3/4 cup rendered duck foie gras fat, melted 3/4 cup vegetable oil 2 egg yolks ...
Duck Foie Gras Mayonnaise
Ingredients: 3/4 cup rendered duck foie gras fat, melted 3/4 cup vegetable oil 2 egg yolks ...
Smoked Duck Breast With Spaetzle in Broth
Tony Adams is currently the Chef de Cuisine under Chef Seth Raynor at The Boarding House on Nantucket, one of the signature spots on Nantucket Island. The Boarding House’s menu is...
Smoked Duck Breast With Spaetzle in Broth
Tony Adams is currently the Chef de Cuisine under Chef Seth Raynor at The Boarding House on Nantucket, one of the signature spots on Nantucket Island. The Boarding House’s menu is...