255931 fresh foie gras roasted garden 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

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

de foie gras, calf liver, ground pork fat, milk, liver stock, onion (chopped ), garlic to taste, crackers, salt & pepper to taste, sage, margarine, thyme, bay leaf (crumbled ), boil liver 1/2 hour , remove fibers, grind liver, crackers, onion and, garlic ; mix well as each ingredient is added. cook in hot oven 1 1/2 hours, placing container (mold) in pan of water, mold should be covered with parchment or waxed paper for 1st hour. remove from hot water after 1st hour., mock pate de foie gras (liver), liver sausage (jones very good) 2 tbsp. brandy, butter herbs (thyme, margarine, tarragon), duxelles (mushroom hash) fresh parsley, garlic (2- 4 cloves) 1 small can chopped black olives, wine (gallo chablis is fine)

chilled fresh duck foie gras, firm-ripe fuyu persimmons (5 to 6 oz. total), rinsed, watercress sprigs, rinsed and drained, shelf-stable demi-glace (any flavor ), madeira, sherry vinegar, whipping cream, in. thick; 6 oz. total) dense white bread or slightly sweet egg bread such as brioche or challah, salt

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

veal 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 thyme

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

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

olive 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.

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

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

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

spring 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 chopped

peach 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)

rhubarb, chopped, sugar, minced shallots, juice of 2 lemons, white wine, foie gras, garnish: long chives , 1 tbsp chopped chives

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

nashi pears, white wine, sugar, salt, cipolini onions, honey, extra-virgin olive oil, worcestershire sauce, foie gras, orange confit, diced, baby basil

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