9104 duck foie gras pears garden Recipes

medjool dates , halved lengthwise, pitted, foie gras (goose or duck liver), fleur de sel, chopped fresh parsley

very thin slices rustic country-style bread (such as pain rustique), butter, melted, cherry balsamic vinegar or regular balsamic vinegar, mache (about 2 oz), fresh bing cherries, pitted, quartered, minced shallot, grapeseed oil, chilled block of foie gras (fattened duck liver), cut crosswise into 1/4-inch-thick slices

foie gras, uncooked, lightly scored on 1 side, thick slices brioche, cut into rounds, eggs, splash of heavy cream, kosher/sea salt , cinnamon and nutmeg, wild blueberries (frozen is fine ), granulated sugar , to taste, a cinnamon stick, star anise pod, gala or fuji apples, peeled and cored, unsalted butter, granulated sugar , to taste, a vanilla pod, split

duck breasts, skin scored, sliced shallots, cognac, dark chicken stock, foie gras , denerved, cut into small pieces and chilled well, salt and black pepper to taste, canola oil to cook, dijon mustard, juice of 1 lemon, canola oil, shredded red cabbage, sliced green scallions, salt and black pepper to taste, balsamic vinegar, chinese vinegar, canola oil, red onions, sliced, sized yukon gold potatoes, 1/4-inch slices, skin on, salt and black pepper to taste

butter, brown sugar, balsamic vinegar, sliced plums, foie gras (duck liver)

red wine (preferably from bordeaux), fresh duck liver, sliced carrots, star anise, sliced leeks, onion, peeled and sliced, sweet peppercorns, handfuls coarse salt, handful powdered sugar, salad, your choice , for serving, vinaigrette, your choice , for serving, green asparagus , for serving

foie gras pate, skinless, boneless chicken thighs, worcestershire sauce, sliced italian prosciutto, garlic powder , or to taste, salt and pepper to taste, corn oil

foie gras (hudson valley), butter, thick bread, toasted, roasted garlic and sweet onion jam, kosher salt, freshly cracked black pepper

active dry yeast, whole milk, warm, bread flour, sugar, salt, eggs, lightly beaten, unsalted butter, at room temperature, brioche bread (from recipe above), egg, milk, vanilla (optional), cinnamon (optional), sugar (optional), margarine or 1 cup butter, foie gras , medallions 1-inch-thick each, raw, fresh (never frozen), salt, fresh ground black pepper, butter, shallots, minced, assorted wild mushrooms, trimmed and wiped clean, port wine, duck stock or 1 cup chicken stock, fresh thyme leave, salt , to taste, fresh ground black pepper , to taste, minced black truffle, butter, diced wild mushroom, asparagus, late harvest riesling vinegar, dry red wine, salt , to taste, fresh ground black pepper , to taste, mache, washed, black truffle oil, brioche bread, fresh truffle , shavings (optional), coarsely ground high-quality sea salt

goose foie gras, at room temperature, unsalted butter, at room temperature

butter, foie gras, cleaned and diced, onions , julienned, salt, cayenne, freshly ground black pepper, diced fresh pumpkin, blanched, chopped garlic, eggs, heavy cream, hot pepper sauce, worcestershire sauce, white bread, crusts removed, cut into 1-inch cubes (about 4 cups), grated parmigiano-reggiano cheese

foie gras, roasted and peeled yellow peppers, fresh pineapple diced, prepared mole , recipe follows, fresh chives , clipped, chicken stock, dried mango, fresh pineapple, chopped, sherry, cinnamon sticks, chipotle pepper, seeded and chopped, white onion, peeled and chopped, fresh garlic, sliced almonds, sesame seeds, ground allspice, bittersweet chocolate (callebaut), worcestershire sauce, fried corn tortillas , cut into strips, safflower oil

duck breasts , 3/4 lb each, boned, salt, dark brown sugar, asian five-spice powder, black pepper, apple cider, apple cider vinegar, garlic, minced, black pepper coarse ground, duck thighs , about 4 oz each, boned and trimmed of excess fat, tart cherries, pears, cored and cubed 12-inch, balsamic vinegar, salt and cracked black pepper, to taste

magret duck breast halves, salt and freshly ground black pepper, canola oil, port , for deglazing pan (optional), foie gras and sweet corn custard, recipe follows, fresh foie gras, cut into 3/4-inch cubes, eggs, heavy or whipping cream, milk, ears sweet corn, blanched and kernels removed from cobs, about 3 cups, scallions, finely chopped, masa harina or yellow cornmeal, chopped fresh thyme, salt, cayenne pepper, freshly grated nutmeg, unsalted butter, fine dry bread crumbs , for dusting ramekins

whole ducks, brandy, sugar, jonagold apples, cooked foie gras, diced, caul fat (fatty membrane from a pig, sheep, or cow, resembling fine netting), salt and freshly ground black pepper, flour, eggs, beaten, corn flakes, baking potatoes , like russets, peeled and diced, butter, sour cream, salt and pepper, duck reduction, store bought or home made, fresh or canned black truffles, thinly sliced

fresh foie gras , chilled until very cold, coarse salt, duck fat, garlic cloves, smashed into pieces, country bread (each about 4 inches by 3 inches by 1/2 inch), fresh ground black pepper, armagnac

armagnac, maple syrup, cranberry syrup, fresh thyme, chopped, freshly ground coriander, freshly ground pepper, foie gras of duck , sliced into scallops, butter, shallot, chopped, white wine, duck broth or chicken stock, maple syrup, chopped fresh cranberries, lemon, juiced, salt and pepper