61 foie oil Recipes
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lobe grade-a duck or goose foie gras, veins and impuritie... and8 Morelobe 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, toasted30 min, 9 ingredients
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low-salt chicken broth, beef broth, dry red wine and9 Morelow-salt chicken broth, beef broth, dry red wine, seedless red grapes, golden brown sugar, worcestershire sauce, drained wild cherries in syrup (such as amarena), trimmed boneless veal strip loin, olive oil plus more for brushing, chopped fresh rosemary plus whole sprigs for garnish, chopped fresh thyme plus whole sprigs for garnish, cooked duck foie gras , cut lengthwise into 1/4-inch-thick slices (optional)12 ingredients
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Grilled Filet Mignon Stuffed with Foie Gras and Morel Saucefilet mignon steaks , cut from the center of beef tender ... and12 Morefilet mignon steaks , cut from the center of beef tender loin, foie gras, olive oil, salt and pepper, butter, minced shallots, fresh morel mushrooms, split in half and brushed clean, minced garlic, red wine, veal stock or beef broth, chopped fresh thyme, butter, salt and pepper, to taste13 ingredients
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Grilled Quail with Brioche, Foie Gras, and Rose Geranium Saucedeboned quail, olive oil, chopped fresh thyme leaves and21 Moredeboned 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.2 hour , 24 ingredients
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Scallops and Foie Gras Sauteed with Wild Berries and Vino Cottoolive oil, scallops and10 Moreolive oil, scallops, kosher salt and freshly ground black pepper, cleaned foie gras, chilled, shallot, minced, sugar, balsamic vinegar, demi-glace, baby mizuna, vino cotto, note : demi-glace can be found in the frozen food section of gourmet stores., note : mizuna is a green. it is available seasonally at specialty produce stores.25 min, 12 ingredients
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Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Saucenashi pears, white wine, sugar, salt, cipolini onions and6 Morenashi pears, white wine, sugar, salt, cipolini onions, honey, extra-virgin olive oil, worcestershire sauce, foie gras, orange confit, diced, baby basil1 hour 20 min, 11 ingredients
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Crispy Farm Raised Poussin with Foie Gras, Armagnac Sauce, Asparagus, and Morelsspring water, fleur de sel, poussin, salt and pepper and7 Morespring water, fleur de sel, poussin, salt and pepper, vegetable oil , plus 1 teaspoon, foie gras, armagnac, veal stock, white asparagus, morels , rinsed of sand and sliced into rounds, tarragon , leaves picked and chopped50 min, 11 ingredients
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Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reductionpeach preserves, serrano chiles and13 Morepeach preserves, serrano chiles, reduced veal stock or similar, cabernet franc, red wine jus, heavy cream, unsalted butter, red wine vinegar, shallot, finely chopped, foie gras , cut into 4 slices, fleur de sel, milk bread or white bread, frisee leaves , for serving, grapeseed oil , for drizzing, drizzle cabernet franc ice wine syrup (cabernet franc ice wine boiled until reduced to a syrup)50 min, 15 ingredients
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Sweetbread Stuffed Veal Chop with Seared Foie Gras and Candied Apples, Squash and Pecans (Emeril Lagasse)veal sweetbread nuggets, essence , recipe follows, flour and24 Moreveal sweetbread nuggets, essence , recipe follows, flour, olive oil, chopped shallots, chopped garlic, chopped fresh parsley leaves, grated parmigiano-reggiano, salt and freshly ground black pepper, double-cut veal loin chops (about 14 oz each and with a 3-inch bone), butter, sugar, ground cinnamon, diced peeled granny smith apples, diced butternut squash, blanched, toasted pecan pieces, foie gras (about 2 oz each), veal reduction, chopped chives, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme27 ingredients
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Sauteed Halibut with Lobster Risotto and Foie Gras Butterspanish onion, diced, olive oil, arborio rice and19 Morespanish onion, diced, olive oil, arborio rice, white cooking wine, lobster broth, cooked lobster meat, unsalted butter, grated asiago, white wine, diced shallot, fresh thyme, fresh bay leaves, whole black peppercorn, heavy cream, unsalted butter cut into large dice, diced a or b grade foie gras, butter, fresh chanterelle mushrooms, ears fresh corn , kernels cut off the cob, tomatoes, for garnish, halibut, olive oil1 hour 5 min, 22 ingredients
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Mock Pate De Foie Grascalves liver,covered with water,simmer until done,about 2... and10 Morecalves liver,covered with water,simmer until done,about 25 minutes., put through finest blade of food chopper ., add 1/3 cup salad oil ., minced parsley ., minced onion ., lemon juice, worcestershire sauce, mix thoroughly ., cover and chill, serve with crackers25 min, 11 ingredients
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Wild Boar and Foie Gras Terrine (Emeril Lagasse)vegetable oil, wild boar stew meat , cut into pieces, salt and14 Morevegetable oil, wild boar stew meat , cut into pieces, salt, freshly ground black pepper, chopped onions, chopped carrots, chopped celery, chopped garlic, bay leaf, fresh thyme, chopped tomatoes, peeled and seeded, beef stock, lobe of foie gras , grade b, cleaned, knox gelatin, chopped fresh parsley leaves, dozen pumpernickel toast points, whole grain mustard8 hour 55 min, 17 ingredients
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Seared Foie Gras With Braised Turnip and Sherry Saucegrade a fresh foie gras, each 2 to 3 oz and 1/2 inch thick and7 Moregrade a fresh foie gras, each 2 to 3 oz and 1/2 inch thick, olive oil, purple turnip, peeled and quartered, shallots, minced, sherry wine vinegar, sea salt, fresh ground white pepper , to taste, unsalted veal stock or 1/2 cup beef stock or 1/2 cup duck stock1 hour , 8 ingredients
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Cream of Lentil and Chestnut Soup with Foie Gras Custardvegetable oil and14 Morevegetable 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, toasted1 hour 30 min, 15 ingredients
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Saute of Foie Gras with Parsnips and Sweet and Sour Cherriesparsnips, peeled and trimmed, butter, water and7 Moreparsnips, peeled and trimmed, butter, water, vegetable oil for frying, sugar, sherry vinegar, black cherries, split and pitted, red cherries, split and pitted, ginger , julienned and blanched, grade a foie gras10 ingredients
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Wild Mushroom and Foie Gras Turbo Dog Bisque (Emeril Lagasse)vegetable oil, flour, chopped yellow onions, salt and8 Morevegetable oil, flour, chopped yellow onions, salt, freshly ground black pepper, chopped garlic, assorted exotic mushrooms, sliced, lobe of grade b foie gras, cleaned and small diced, turbo dog beer, beef or veal stock, heavy cream, diced day-old brioche (1-inch by 1-inch), tossed in olive oil, seasoned and toasted until golden1 hour 55 min, 12 ingredients
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Porcini Crusted Elk Wellington , Creamed Spinach and Foie Gras in Puff Pastryelk loin, trimmed, flour for dredging, eggs, beaten and9 Moreelk loin, trimmed, flour for dredging, eggs, beaten, porcini mushroom dust (or other dried mushroom dust), recipe follows, canola oil, spinach leaves, parmesan, grated, heavy cream, butter, room temperature, sheets puff pastry, salt and pepper, dried mushrooms , such as black chanterelle, porcini, or a mix1 hour , 12 ingredients
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Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Saucesea scallops , side muscle removed and8 Moresea scallops , side muscle removed, sel gris (gray sea salt), five spice , recipe follows, foie gras medallions , grade a, white pepper, grapeseed oil , plus 1 tsp, parsnip puree , recipe follows, port wine fig sauce , recipe follows, chervil sprigs or chives, for garnish2 hour 25 min, 9 ingredients
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