12 foie greens Recipes

  • Mini Beef Wellingtons with Red Wine Sauce
    vegetable oil, salt and pepper to taste and
    14 More
    vegetable oil, salt and pepper to taste, beef tenderloin filets, chopped fresh mushrooms, red wine, beef consomme, foie gras pate, frozen puff pastry, thawed, egg, beaten, butter, all-purpose flour, chopped green onion, beef consomme, red wine, butter, chopped fresh parsley
    45 min, 16 ingredients
  • Sauteed Foie Gras with Apple Julienne Sauteed Foie Gras with Apple Julienne
    cider reduction (about 2 cups apple cider reduced to a sy... and
    14 More
    cider reduction (about 2 cups apple cider reduced to a syrupy thickness), sherry vinegar, reduced chicken stock (about 2 cups chicken stock reduced to a syrupy thickness), unsalted butter, salt, green peppercorns , in brine (canned), granny smith apple , cut into 1/8 julienne on mandoline, extra virgin olive oil, lemon juice, frisee lettuce (curly endive-preferably as yellow as possible), mesclun greens, foie gras (ny state duck), about 3 oz each, wondra flour for dredging foie gras, vegetable oil for sauteeing, salt and pepper
    30 min, 15 ingredients
  • Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras
    butter, minced shallot, cooked white beans and
    13 More
    butter, minced shallot, cooked white beans, shredded duck confit, links smoked sausage, peeled , sliced into half moons, (recommended: surry county) rendered slightly, reserved white bean cooking liquid, duck stock , if necessary, cooked local braising greens , such as collards, kale, chard and frisee, kosher salt and freshly ground black pepper, to taste, wild mallard duck breasts, salt and freshly ground black pepper, clarified butter , plus 2 tbsp whole butter, garlic, rosemary, duck foie gras, cut into 4 portions, kosher salt and freshly ground white pepper
    1 hour 45 min, 16 ingredients
  • Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion
    duck breasts, skin scored, sliced shallots, cognac and
    16 More
    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
    1 hour 40 min, 19 ingredients
  • Cream of Lentil and Chestnut Soup with Foie Gras Custard Cream of Lentil and Chestnut Soup with Foie Gras Custard
    vegetable oil and
    14 More
    vegetable oil, very thin slices firm white sandwich bread, cut in 1/4-inch dice, fresh thyme sprigs, fresh parsley sprigs, fresh chives, bay leaves (not california ), dried lentilles de puy (french green lentils; 7 oz), vacuum-packed chestnuts (1 1/2 cups), cold water, kosher salt, cooked pure-goose foie gras medallions (3 1/2 oz), whole large eggs, egg yolks, heavy cream, sliced almonds, toasted
    1 hour 30 min, 15 ingredients
  • Seared Foie Gras with Caramelized Apples (Emeril Lagasse) Seared Foie Gras with Caramelized Apples (Emeril Lagasse)
    grade a foie gras, cleaned, salt and
    6 More
    grade a foie gras, cleaned, salt, freshly ground black pepper, flour, diced green apples, unpeeled, sugar, calvados, toast points (3 by 2 by 1/4)
    18 min, 8 ingredients
  • Foie Gras Toasts with Greens and Verjus Port Glaze Foie Gras Toasts with Greens and Verjus Port Glaze
    white verjus (juice of unripe fruits, primarily grapes) o... and
    12 More
    white verjus (juice of unripe fruits, primarily grapes) or 3 tbsp fresh lemon juice, tawny port, sugar, sherry vinegar, salt, black pepper, pure walnut oil, frisee (pale leafy parts only), torn into small sprigs (6 cups), belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups), radicchio , halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups), thick) slices pain de mie , pullman loaf, or firm white sandwich bread, crusts discarded, chilled foie gras terrine , unmolded if necessary, fleur de sel or kosher salt to taste
    1 hour , 13 ingredients
  • Poulet Farci Truffiere Poulet Farci Truffiere
    fresh chicken, giblets and wing tips removed and
    11 More
    fresh chicken, giblets and wing tips removed, truffles with their juice, madeira, thyme, freshly ground salt, freshly ground white pepper, fresh bread, crusts removed and cubed, foie gras, bacon, tomatoes, halved and broiled, for garnish (optional), handful of fresh french green beans, for garnish (optional), handful of baby new potatoes, boiled, for garnish (optional)
    12 ingredients
  • Tuna of Love (Emeril Lagasse) Tuna of Love (Emeril Lagasse)
    red bliss potatoes, quartered, blanched and
    22 More
    red bliss potatoes, quartered, blanched, olive oil, plus 1 tbsp for sauteing, salt and pepper, heavy cream, unsalted butter, tuna steak, sliced foie gras, salt and pepper, essence , recipe follows, sliced shallots, red wine, veal stock, unsalted butter, white pepper, grilled green onions, for garnish, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme
    53 min, 23 ingredients
  • Roasted Chicken with Truffle Sauce Roasted Chicken with Truffle Sauce
    duck fat or olive oil and
    11 More
    duck fat or olive oil, cremini mushrooms, stems removed and diced, kosher salt and freshly ground black pepper, chopped fresh thyme, chopped fresh rosemary leaves, foie gras , optional, truffle oil, free range chicken, halved, wing tips removed , breasts and legs boned, skin intact, heavy cream, salt and pepper, suggestions : french green beans, carrots, and ratatouille, special equipment : 2 (3-inch) ring molds
    1 hour , 12 ingredients




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