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.
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Top rated Foie gras recipes
Salad with Foie Gras and Crayfish
By herve meynadier
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.
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Foie Gras Egg Casserole
• 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
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Foie Gras Appetizers
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
Foie Gras with crusty gingerbread and balsamic strawberries
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
- cream of balsamic vinegar
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Puff pastry stuffed with Foie Gras
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