Foie Gras
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This foie gras recipe brings together the heavenly combination of foie gras, apple compote and walnut crunch - a classic from Danesfield House's Adam Simmonds
26 ingredients
Produce
- 750 g Bramley apple
- 1 Lemon
- 1 handful Micro watercress, leaves
Refrigerated
- 1 Egg
Baking & Spices
- 1 g Agar agar
- 1 tbsp Caster sugar
- 2 g Castor sugar
- 7 g Corn starch
- 10 g Salt
- 1 Salt
- 1 tbsp Sugar
- 50 g Sugar
- 2 g White pepper
Oils & Vinegars
- 18 ml Walnut oil
Nuts & Seeds
- 150 g Walnut
Bread & Baked Goods
- 10 g Bread
- 1 loaf Brioche
Drinks
- 250 ml Apple juice
Dairy
- 10 g Butter
- 2 1/3 liter Milk
Prepared
- 460 g Foie gras
Beer, Wine & Liquor
- 16 ml Armagnac
- 46 ml Madeira, dry
- 23 ml Port, dry white
Liquids
- 12 ml Water
Other
- 1/2 Gelatine leaf
Great British Chefs saved to Experimental
8 · 45 minutes · Pan-seared foie gras is an elegant appetizer made with foie gras, a grapefruit-Chardonnay sauce, and apple purée. Superb for when you feel like going fancy schmancy. And it's easier than you think to make.
12 ingredients
Produce
- 3 Granny smith apples
- 1/2 cup Mache
- 1/2 Orange, Zest from
- 1/4 tsp Rosemary, leaves
Condiments
- 3 tbsp Quince jelly or quince paste
Baking & Spices
- 1 Sea salt and freshly ground black pepper
Bread & Baked Goods
- 1 thick Six (1/2-inch-thick) slices Brioche
Drinks
- 1 cup Grapefruit juice, fresh
Dairy
- 3 1/2 tbsp Butter, unsalted
Prepared
- 6 (4-oz) pieces Foie gras, grade A
Beer, Wine & Liquor
- 1/2 cup Late-harvest chardonnay
- 3/4 cup White wine, dry
Tammy Hart saved to Eat Well
You may think the way we make foie gras is cruel. And maybe you're right. But there is no better way to soothe the guilt than to taste pan-seared foie gras. Foie gras paté is delicious, but pan-seared foie gras is unique and amazing. The hardest part of this recipe is finding a fresh whole foie gras at a local store. Once you have it, the recipe is actually fairly easy and the result mind-blowing. Here is the recipe.What to drink: Both red and white wines work well this dish. A red Bordeaux…
Everything you wanted to know about French food but were afraid to ask.
Entertaining with Beth saved to French Recipes
30 · 40 minutes · Seared foie gras is one of the world's great culinary delicacies and with one taste of this recipe you will know why.
7 ingredients
Produce
- 12 Mission figs, small dried
Canned Goods
- 1 qt Veal or chicken stock, low-sodium
Condiments
- 1/4 cup Balsamic vinegar, aged
- 2 tbsp Red currant jelly
Baking & Spices
- 1 Salt and pepper
Bread & Baked Goods
- 4 slices White bread
Prepared
- 4 slices Foie gras, grade "A
Dora Russell-Quarandillo saved to appetizers
With the launch of the new spring menu at award-winning, La Colombe restaurant in South Africa, FOUR brings you this delightful recipe for quail with foie gras, almond and Buchu, from head chef Scot Kirton...
Suleiman saved to Food plating
Expert tips and tricks for searing foie gras as well as a recipe for seared foie gras with a creamy spiced orange puree and candied orange zest.
11 ingredients
Produce
- 1 tbsp Candied orange peel
- 1 tbsp Chives
- 1 Orange, whole
Baking & Spices
- 1 Black pepper, Freshly ground
- 1 Kosher salt
- 1 Sea salt such as maldon or fleur de sel, Coarse
- 1 clove Star anise
- 1 Stick cinnamon
- 3 cups Sugar
Prepared
- 4 slabs Foie gras, fresh grade "A
Liquids
- 3 cups Water
It's easier to sear foie gras than you think. Find out how, and try foie gras at home.
Sally Wright saved to Cluck, Cluck
This simple foie gras recipe allows you to eat dessert first. It's the D'Artagnan twist on peach melba, the summery dessert made famous by August Escoffier.
Jane & Jerry Ratliff saved to Food...Recipes
Composer Gioacchino Rossini (1792-1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris.
10 ingredients
Meat
- 4 (6-oz.) beef filets
Produce
- 1 (1-oz.) black truffle, black
Canned Goods
- 2 cups Veal stock or beef stock, rich
Condiments
- 6 oz Demi-glace
Baking & Spices
- 1 Salt and freshly ground black pepper
Bread & Baked Goods
- 4 1/2 thick slices Baguette
Dairy
- 8 tbsp Butter
- 3 tbsp Clarified butter
Prepared
- 4 oz Foie gras, fresh
Beer, Wine & Liquor
- 1/2 cup Madeira
Carson Krislov saved to The SAVEUR Dinner Party