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The most impressive foie gras recipes - 5 recipes

For years, foie gras was my foe. Living in France, I encountered foie gras at almost every dinner party, Christmas meal, or get-together with friends. I turned up my nose and always thought about the poor little ducks and geese. And one day, by accident, I had my first bite and never looked back. Foie gras is rich, velvety, buttery and smooth, with a taste so luxurious that I can only compare it to champagne. Which it goes wonderfully with, by the way. Now I wouldn't be caught dead without a piece of foie gras in my fridge. Despite its high price tag, it's a great staple to have on hand. You can use it to glam up a salad, or bake it with eggs and cream for a heavenly appetizer. I know that it can also be a little hard to find, but if you manage, foie gras is worth it.

If you like this, you'll definitely like: French appetizers, elegant, confit, terrine, liver

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Top rated Foie gras recipes

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Cook crayfish in court-bouillon for 5 minutes

  • - 2 dozen crayfish
  • - 4 1/4 cups of court bouillon*
  • - 8 oz fine green beans
  • - 5 oz of foie gras terrine
  • - 1 package of asparagus.
  • - vinaigrette
  • *Court bouillon is a stock made from vegetables and wine.
4.5/5 (28 Votes)

Ooo la la... This gorgeous French strawberry Mille Feuille will blow you away!!

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• Preheat oven to 350° F

  • 4 large eggs
  • 3.5 oz of cooked foie gras
  • 4 tablespoons whipping cream
  • 2 tbs butter
  • fleur de sel and pepper
3.8/5 (19 Votes)

Amp up your bruschetta, with a flavorful French twist!

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Preparation: -Heat water and butter and salt until boiling

  • 1 cup water
  • 7 tbsp butter
  • 1 pinch of salt
  • 1 1/4 cup flour
  • 4 eggs
  • poppy seeds
  • a small block of foie gras
  • onion confit
  • fleur de sel
4/5 (19 Votes)

Cut the gingerbread in slices and sear it for 20 minutes in the oven at 200° F

  • 8 uncooked foie gras slices 1-2 oz each
  • 1 gingerbread 5 oz
  • 1 basket of strawberries
  • scant 1 cup balsamic vinegar
  • salt
  • cream of balsamic vinegar
3.6/5 (13 Votes)

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!

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Preheat oven to 400 F Cut 6 equal pieces of foie gras, take truffles and cut into thin strips and set aside

  • 1 puff pastry
  • 1 jar of foie gras or not does not matter (4-5 oz)
  • few truffles (1oz)
  • 1 egg
  • sea salt
3.7/5 (31 Votes)

Any burning questions? Our chefs answer!

Puff pastry stuffed with Foie Gras Salad with Foie Gras and Crayfish