7155 pan seared foie gras Recipes

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

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

medallions/slices of uncooked foie gras, scored on 1 side, toasted rounds of brioche simple brioche loaf, pitted fresh cherries, balsamic vinegar, sugar (more or less to taste), fruity red wine, shallots, peeled and minced, cinnamon stick, rich chicken stock, cornstarch mixed with 1 tbsp water, freshly squeezed lime juice , to taste, fresh ground pink himalayan salt and black pepper

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

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

pineapple, honey, sherry vinegar, veal stock, butter, cracked black peppercorns, foie gras, approximately 3 to 4 oz each

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.

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

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

unsalted butter, softened, dried morels or porcini, ground to a powder (1/3 cup), shallot, minced, minced parsley, fresh lemon juice, salt and freshly ground pepper, fresh turkey , wing tips reserved, neck cut into 3 pieces, pitted prunes, thyme sprigs, dry white wine, water, cognac or brandy, onion, quartered, celery rib, quartered, all-purpose flour, turkey stock, foie gras mousse, cut into 1-inch pieces and chilled

ripe pears, cored and cut into 6 wedges, minced fresh rosemary, salt, freshly ground pepper, olive oil, mixed gourmet salad greens, extra virgin olive oil, salt, freshly ground pepper, very cold duck foie gras , cut into six 1/4-inch-thick slices, garnish: fresh fennel sprigs

pig feet, split, veal stock, chicken stock, cinnamon, star anise, dried shiitake mushrooms, fresh ginger, unpeeled, soy sauce, freshly ground black pepper, balsamic vinegar, chinese black vinegar, fresh ginger, unpeeled, black peppercorns, lobe grade b foie gras, cleaned, foie gras scraps , optional, salt and freshly ground black pepper, flour, more for kneading, salt, boiling water, oil, for coating bowl, egg, water, jicama, cut into 1/3-inch cubes, instant flour , for dredging (recommended: wondra), grade a foie gras, deveined, salt and freshly ground pepper, julienned scallion greens

grade 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 stock

veal stock or poultry stock, grade a foie gras, golden pineapple, white sugar, rosemary waffle , recipe follows, scoops prune and armagnac ice cream, recipe follows, chervil sprigs, salt and pepper, flour, salt, sugar, baking powder, egg yolks, milk, butter, melted, egg whites , whipped to soft peaks, chopped fresh rosemary leaves, vanilla flavored creme anglaise, chilled , recipe follows, double cream, armagnac, prunes in armagnac, diced , recipe follows, syrup from the prunes, prunes, tea bags, sugar, armagnac, milk, egg yolks, sugar

veal or poultry stock, grade a foie gras, salt and pepper, golden pineapple, white sugar, vegetable oil, rosemary waffles , recipe follows, scoops prune and armagnac ice cream, recipe follows, chervil plushes

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)

eggs, heavy cream, freshly ground cinnamon, salt, french bread, cut diagonally and 1/2-inch thick, clarified butter, lobe grade-a foie gras, cleaned, freshly ground black pepper, recipe cranberry compote , recipe above, chopped fresh parsley leaves