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Foie Gras Terrine with Mulled Plums & Gingered Pears
The key to a successful terrine is removing any unsightly veins or blemishes from the liver and cooking it very gently at a low temperature in a water bath. First-quality grade-A livers are the only...
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Foie Gras: The Art of Foie Gras
by Donna Marie Zotter Foie gras (pronounced fwah grah) or literally, “fat liver,” is the enlarged liver of a fattened duck or goose. But this prosaic definition belies the delicious sinfulness this...
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The Duck Stops Here.
I am compelled to address this issue openly, both as a gourmande and a citizen of the United States. And since this issue impacts me not only personally, but as a member of the food community and the...
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Filetto Tartufato (Filet Mignon with Foie Gras & Truffles)
No words are needed to evoke the decadence offered by this combination of ingredients. Happy indulgence. Serves 4 Ingredients 4 6-ounce filet mignon steaks 2 tablespoons butter 2 tablespoons olive oil...
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Caviar, Truffles and Foie Gras
by Katherine Alford Few foodstuffs can invoke the idea of luxury quite like caviar, truffles, and foie gras. And for most home cooks, few are as intimidating. According to chef and food writer...
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Foie Gras Mousse with Fig Syrup
This is an elegant, decadent hors d’oeuvre to begin a meal, but one that is very simple, as it is crafted with purchased specialty products. There is no need to attempt creating foie gras mousse when...
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Foie Gras: Making Informed Choices
This past February, an article came out in the Village Voice about foie gras (Is Foie Gras Torture?), and whether or not ducks are being tortured to produce this delicacy. The debate has raged on for...
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