9107 mock pate de gras Recipes

duck foie gras , cut in half (about $40 worth for 4 people) or preferably, if you can get it, a fresh, thick slices of brioche (please see my recipe), eggs, heavy cream, freshly grated nutmeg , cinnamon and pinch of kosher salt, unsalted butter, bartlet pears, peeled, cored and chopped into small cubes, unsalted butter, brown sugar, calvados brandy, white pepper, fresh thyme

all-purpose flour, baking powder, baking soda, salt, shortening or 1/2 cup pure lard, water, flour (to roll out dough), salmon, drained and de-boned, potatoes (boiled or steamed ), butter or 1/4-1/2 cup margarine, milk or 1 cup cream or 1 cup evaporated or 1 cup water, fresh chives, finely chopped, dried basil, salt and pepper

rabbit, cut into serving size pieces, pork , duck, ... i prefer the duck pate or fois gras du canard), red onions, thinly sliced, garlic clove, finely chopped, red chile, finely chopped, pepper, herbes de provence, red wine, tomatoes, finely chopped , only keep the flesh, carrots, peeled and thinly sliced, potatoes , pealed and cut into mouth size pieces

frozen strawberries, thawed, apple dry pectin (available at health food stores), sugar , plus, sugar, light corn syrup, freshly-squeezed lemon juice

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

butter, onion, sliced, granny smith apple, sliced, apple cider vinegar, cassis, sea salt, freshly ground black pepper, sugar, foie gras, port wine, black truffles, chopped, veal stock, italian parsley, fried, fleur de sel

canola oil, to cook, onions, roughly chopped, ginger, cinnamon stick, star anise, toasted whole szechwan peppercorns, toasted whole fennel seeds, salt and pepper, chicken stock, dark soy sauce, daikon, peeled and cut into 8 (1-inch) disks, thick slices goose or duck foie gras, scored, fleur de sel and coarse cracked black pepper, daikon sprouts, edamame dumplings , recipe follows, tomato , concasse (with the skin on), edamames, for garnish, edamames (may substitute english peas), reserve 1/4 cup, for garnish, tightly packed spinach leaves, cold, chopped butter, truffle oil, chopped chives, salt and black pepper, wonton skins, egg wash (1 egg lightly beaten with 1/4 cup cold water)

ice wine, water, white sugar, fresh local peaches, balsamic vinegar, foie gras, sliced, salt and white pepper, grapeseed oil, sweet butter, lemon, juiced, coarse fleur de sel

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

foie gras, softened, salt, sugar, pink salt, five spice powder, brandy, port, heavy cream, sauterne reduction (reduced from almost 2 bottles of sauterne), veal demiglace, sheets gelatin , bloomed, eggs, egg yolks, salt and freshly ground black pepper, isomalt, grape instant drink powder (recommended : kool-aid), sable dough , or storebought shortbread cookies, peanut butter, water, chopped roasted peanuts, sheets bronze gelatin , bloomed, grape juice, end of 1 lobe foie gras, high-quality grape juice, red wine vinegar, salt, agar, foie gras, flour, for coating, duck fat, chopped roasted peanuts

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

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

duck drumsticks, salt, chopped fresh thyme leaves, chopped rosemary leaves, pepper, chopped garlic, duck fat, oyster mushrooms, domestic mushrooms, garlic, chopped, chopped parsley, seedless tomatoes, quartered, olive oil, duck foie gras, duck breasts, salt and pepper, butter

lean pork, coarsely chopped, veal, finely chopped, pork liver, ground, pork fat, fresh (fat bacon fine too), garlic cloves, minced, eggs, white pepper, cayenne, allspice, cognac, dried basil, salt, fresh ground black pepper, bacon , to line the terrine (salt pork fine too)

unflavored gelatin, cold water, butter or 1 tbsp margarine, sliced onion, sliced mushroom, frozen cut green beans, walnuts, fresh parsley leaves, mayonnaise, fresh lemon juice, worcestershire sauce, salt, tabasco sauce, dried fines herbes or 1/4 tsp herbes de provence, ground nutmeg

vegetable oil, pure pectin, sugar, diced fresh pineapple (from a 3-lb pineapple minus the crown, skin, and core), freshly squeezed lime juice, lime zest, sanding sugar or 1/2 cup granulated sugar, as a substitute

chunky applesauce, apricots, fresh or canned (and drained), peeled and pitted, sugar, plus extra for dusting, fresh raspberries , optional

sugar, plus more for dusting, pectin, raspberry puree, glucose, citric acid