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The most impressive foie gras recipes - 5 recipes

By lazar

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

Chef Tips and Tricks

VIDEO: Spanish Empanadas

These Spanish empanadas are little hot pockets of delicious!

INGREDIENTS

  • 2.25 Cups of flour
  • 1 Egg, beaten
  • 3 Tsp. of lard
  • 1/5 Cup of warm water
  • 5 Tsp. of olive oil
  • 1 Onion, minced
  • 1/2 pound of ground beef
  • Salt and pepper, to season
  • 1 Tsp. of chili powder
  • 1 Tsp. of cumin
  • 2 Garlic cloves, diced
  • 1 Can of diced tomatoes

METHOD

  1. In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly. 
  2. In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well. 
  3. Roll out the empanada dough, and cut out circles with a ramekin. 
  4. Cover a baking tray with a piece of parchment paper, and place the dough circles on top. 
  5. Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
  6. Cook at 350°F for 15 to 20 minutes, or until golden.
  7. Remove from oven... and enjoy!

Top rated Foie gras recipes

By

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!!

By

• 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 (20 Votes)

Amp up your bruschetta, with a flavorful French twist!

By

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!

By

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
3.6/5 (32 Votes)

Any burning questions? Our chefs answer!

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