Foie Gras Recipes
foie gras terrine recipe, one from experience.. not from any website?We Answered:
go buy one..Edward Said:
Simple yet delicious entree to serve after foie gras?We Answered:
I would suggest a really nice steak.Daniel Said:
Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?We Answered:
Foie gras fans with mangoCut a mango into 1/5" thick slices. Fan out three long pieces of foie gras atop the mango base. Bind it attractively with strips of duck prosciutto. Variations on this recipe include using white truffle oil, or chestnut honey, or rare roasted duck breast.
Foie gras-Roquefort napoleons with fresh pear
Poach the foie gras according to the recipe given above in Basic Information. Cool it immediately by shocking in ice water, pat dry, and marinate the liver in good Sauternes wine with a tablespoon of Cognac or brandy at least 24 hours in the refrigerator. Cut the foie gras into thick rounds, and place between sheets of freshly baked puff pastry with generous slices of brandy-sprinkled Comice or D'Anjou pears, cracked black pepper and crumbled Roquefort cheese. Serve with a light frisee salad dressed with verjus, wine-soaked golden raisins and crushed hazelnuts.
Seared foie gras with lavender honey
Infuse a pale, neutral flavored honey (though lavender honey is ideal if you can find it) with edible lavender blossoms. Make sure the blossoms you buy are food grade; the ones sold as potpourri are not edible. Add the blossoms to warmed honey and allow to stand in a cool, dark place for at least a week. Drizzle lavender honey over briefly seared medallions of foie gras. You can also marinate a poached foie gras in lavender honey spread thickly over the lobes of the liver.
Foie gras crostini with truffled apples
Simmer black truffle dice for about 15 minutes in just enough butter, cream and a touch of Sauternes or Semillon to cover the truffles. Slice and sautee crisp green apples very briefly in this sauce, about a minute - there should be a bit of crispness left in the apples. You want the end result to have very little liquid. Serve on mixed spring greens (I like frisee and baby oak) with rounds of poached foie gras and crisp crostini.
Foie gras pudding with celeriac
A remarkable property of celeriac is that it seems to partner foie gras and extend it considerably in a recipe - a steamed pudding made with half foie gras and half celeriac tastes as if the foie gras portion was much more generous than it actually was. Peel, cube and boil the tender heart of a celeriac root until it is completely soft. Pass it through a fine strainer to remove all traces of stringy fiber. Strain an equal amount of raw foie gras, and blend the two thoroughly. Add a teaspoon or two of brandy, and diced black truffles if your budget allows. Steam in the oven in individual crockpots placed in a bain-marie; cooking time will depend on the number and size of the pots, but I suggest 325 degrees for something like an hour.
Truffle - Truffle oil is like an aphrodisiac! One whiff and the seductive smell sends me to heaven! I have personally taken a poll of my lady friends, and most feel the same way I do. So, what are you waiting for? Give truffle oil a try in your cooking. It is so gourmet!
Truffle oil is created when truffles are soaked in olive oil. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.
Ways in which truffle oil can be used in your cooking are limited only by your imagination. Be sure and try out some of my favorite recipes below.
Kenneth Said:
what are some good recipe for goose foie gras?We Answered:
FOIE GRAS-STUFFED DATESServings: Makes 4 servings.
You can use bloc de foie gras (imported from France in tins) or a slice of fresh foie gras pâté or mousse, sold at many specialty foods shops and cheese shops.
Ingredients
6 large Medjool dates, halved lengthwise, pitted
2 ounces (about) foie gras (goose or duck liver)
Fleur de sel*
Chopped fresh parsley
Preparation
Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.
ROASTED LOIN OF VEAL WITH FOIE GRAS AND CHERRY-RED GRAPE SAUCE
Servings: Makes 8 servings.
Order the roast a week ahead from your butcher. It needs to marinate overnight, so be sure to begin one day ahead.
Ingredients
Sauce
2 cups low-salt chicken broth
1 cup beef broth
2 cups dry red wine
1 1/2 cups small seedless red grapes
1/4 cup (packed) golden brown sugar
1 teaspoon Worcestershire sauce
1/2 cup drained wild cherries in syrup (such as amarena)*
Veal
1 3 1/2-pound trimmed boneless veal strip loin
2 tablespoons olive oil plus more for brushing
1 tablespoon chopped fresh rosemary plus whole sprigs for garnish
1 tablespoon chopped fresh thyme plus whole sprigs for garnish
1 6- to 8-ounce block cooked duck foie gras, cut lengthwise into 1/4-inch-thick slices (optional)
*Available at specialty foods stores and online from buonitalia.com.
Preparation
For sauce:
Boil both broths until reduced to scant 1 cup. Set aside.
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.
For veal:
Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
Position rack just below center of oven; preheat to 425°F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
Meanwhile, separate foie gras slices on plate to bring to room temperature.
Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.
hope these help. good luck and enjoy.
Virginia Said:
Does anyone have a recipe for pate de foie gras?We Answered:
Ingredients:Pete de foie gras
sour pickles (not dill)
french bread
Directions:
The best way to enjoy pate de foie gras, which is the liver of geese that have been "gavees" (force feed) is simply to cut it in slices, and have it with the pickles and a good baguette, the french bakery kind. No butter on the bread, because you change the delicate flavor too much. If you cannot find sour pickles, eat your pate alone, do not substitute.
Ronald Said:
I need new <<foie gras>> recipes. I tried the standard ones.?We Answered:
Roasted loin of veal with foie gras and cherry-red grape sauceIngredients
Sauce
2 cups low-salt chicken broth
1 cup beef broth
2 cups dry red wine
1 1/2 cups small seedless red grapes
1/4 cup (packed) golden brown sugar
1 teaspoon Worcestershire sauce
1/2 cup drained wild cherries in syrup (such as amarena)*
Veal
1 3 1/2-pound trimmed boneless veal strip loin
2 tablespoons olive oil plus more for brushing
1 tablespoon chopped fresh rosemary plus whole sprigs for garnish
1 tablespoon chopped fresh thyme plus whole sprigs for garnish
1 6- to 8-ounce block cooked duck foie gras, cut lengthwise into 1/4-inch-thick slices (optional)
Preparation
For sauce:
Boil both broths until reduced to scant 1 cup. Set aside.
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.
For veal:
Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
Position rack just below center of oven; preheat to 425°F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
Meanwhile, separate foie gras slices on plate to bring to room temperature.
Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.
http://www.epicurious.com/recipes/food/v…
Foie gras with bing cherries and mache
Ingredients
12 very thin slices rustic country-style bread (such as pain rustique)
2 tablespoons (1/4 stick) butter, melted
1/4 cup plus 1 tablespoon cherry balsamic vinegar or regular balsamic vinegar
4 cups (packed) mâche (about 2 ounces)
12 fresh Bing cherries, pitted, quartered
1 tablespoon minced shallot
1 tablespoon grapeseed oil
1 6.5-ounce package chilled block of foie gras (fattened duck liver), cut crosswise into 1/4-inch-thick slices
Preparation
Preheat oven to 375°F. Arrange bread in single layer on rimmed baking sheet; brush lightly with melted butter. Bake until golden brown, about 14 minutes.
Boil 1/4 cup vinegar in small saucepan until reduced to 2 tablespoons, about 2 minutes. Toasts and vinegar reduction can be made 6 hours ahead. Let stand at room temperature.
Combine m&$226;che and quartered cherries in medium bowl. Whisk shallot, grapeseed oil, and remaining 1 tablespoon cherry balsamic vinegar in small bowl; add to salad and toss to coat. Season with salt and pepper. Mound salad in center of 6 plates. Arrange foie gras on plates. Drizzle with vinegar reduction. Serve salads with toasts.
http://www.epicurious.com/recipes/food/v…
(*-*)
Kay Said:
Does Goose foie gras need to be in the fridge when you buy it in a can?We Answered:
once it is opened and say you do not use it all, transfer it to a different container and keep it in the fridge