20172 foie gras brioche french wild Recipes

lobe grade-a duck or goose foie gras, veins and impurities removed, cut lengthwise into 1/2-inch thick slices, kosher salt, freshly ground black pepper, clarified butter or vegetable oil, sliced shallots, apples, peeled, cored, and cut into 16ths, freshly grated nutmeg, armagnac, brioche or other egg bread, toasted

lobe grade a or b foie gras, black summer truffles, ea black cherries, head frisee, port wine, vanilla bean, powdered gelatin, french baguette, balsamic vinegar, salt pepper, good evo, lemon, sugar

whole raw grade a duck or goose foie gras at room temperature, cleaned and deveined, kosher salt, freshly ground white pepper, sauternes or 3 tbsp armagnac, toasted slices of pain de mie (dense white sandwich loaf) or baguette

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

whole milk, egg, grated lemon zest, grated orange zest, brioche, butter, foie gras, raspberries, blueberries, blackberries, raspberry coulis, balsamic vinegar, black pepper, caramel sauce in squeeze bottle, powdered sugar

deboned quail, olive oil, chopped fresh thyme leaves, chopped fresh sage leaves, sweet potato brioche, cut in half and lightly buttered , recipe follows, foie gras, lightly seasoned with salt and pepper, rose geranium sauce , recipe follows, sweet potato shoestrings , recipe follows, shallots, minced, riesling , or other fruity white wine, apple cider vinegar, quail or dark chicken broth, rose geranium jelly (or other rose-scented jelly, usually available at middle eastern grocery stores), unsalted butter, salt and pepper, sweet potatoes , baked whole until tender, eggs, whole milk, yeast, all-purpose flour, butter (cut into small pieces), sweet potatoes, peeled and cut into matchsticks, salt, preheat a fryer to 325 degrees f. add the potatoes and fry until crispy. drain on paper towels and season with salt.

rice wrappers, halibut, foie gras mousse, chive batons, salt and black pepper, chives , for garnishing, truffle oil for garnishing, b or cup grade fresh foie gras, whole egg, heavy cream, white truffle oil, diced chicken breast, skinless, chives, finely chopped, salt and black pepper, spaghetti squash cut in half , deseeded, butter, honey, minced ginger, salt and black pepper

fresh foie gras, butter, olive oil, wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces, peeled yukon gold potatoes, quartered, milk, warm, sea scallops, chopped parsley, lemon zest, chopped garlic, truffle juice (14 oz), truffle peelings (5 oz), truffle oil, ruby port, extra virgin olive oil, seasoned rice vinegar, sherry vinegar

duck foie gras, salt and pepper, toasted gingerbread, ginger poached pears , recipe follows, pinot noir jus , recipe follows, cacao nibs, water, sugar, chandon blanc de noir, lemon juice, vanilla bean, split and scraped, french butter pears, peeled and cored, star anise, ginger, peeled and sliced, onion, peeled, carrot, peeled, leek, cleaned and cut in half lengthwise, head garlic , cut in half horizontally, pure olive oil , plus 2 ounces, pinot noir , plus 4 tbsp, veal stock, brown chicken stock, bones from 1 small squab, cut into small pieces, salt and pepper

chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)

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

boneless chicken breasts , cut into strips, butter, cream, foie gras, capellini

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

pineapple, grilled and diced, red lentil, cooked, seasoned rice vinegar, red onions, finely chopped, chives, finely chopped, jalapenos, seeded & finely chopped, kosher salt, freshly cracked black pepper, balsamic vinegar, foie gras , medallions, arugula

thick) slices ny state apples , such as mcintosh, macouns, or stearns, foie gras , any visible veins removed, approximately 1/3-inch thick, salt, white pepper, sugar, applejack, veal stock, cold butter, candied nuts (preferably bought on the streets of nyc), watercress

star anise, chicken broth, freshly ground pepper, powdered gelatin or 2 sheets gelatin, salt, cooked duck foie gras, fresh black truffles, finely chopped, dried celery leaves , for decoration, toasted sourdough bread