Foie Gras Recipes
Foie Gras-Steamed Clams
Foie Gras Soup with Lentil Gnocchi and Balsamic Onions
"Earth, color, red things," are the words Pierre Gagnaire uses to describe the Hermès perfume that inspired his dish, Parfums de Terre. This marvelous soup is one of the dish's seven components. Both the foie gras that enriches the broth and the lentil gnocchi are earthy; the lightly pickled onion wedges add brightness and tang, not to mention a hint of color.
Cizma's Grilled Veal Chop with Tasso, Foie Gras and Sorrel
The Pinot Noir syrup that garnishes the chops is intense. It adds a tart note that is a perfect foil to the rich sauce, but use only a few drops per serving.
Foie Gras French Toast
Chicken Liver Crostini
"Every good chicken has a good liver," says Peter Hoffman. "Sometimes I eat the liver myself as the cook's reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe." His beautifully silky puree is accented with sweet sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. For a healthier version, omit the 4 tablespoons of chilled butter in Step 4.
Quail Stuffed with Fresh Figs and Prosciutto
Daniel Boulud sometimes makes this signature dish with squab, with a cube of foie gras in the stuffing.
Grilled Brassicas with Mixed Grains and Bonito Broth
At San Francisco's Saison, chef Joshua Skenes slowly roasts various brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage and rutabaga). He serves them with cabbage and cauliflower chips, toasted puffed grains, foie gras fat, slow-cooked quail eggs and a broth—as well as an emulsion—made from bonito (dried smoked fish) and local seaweeds. This streamlined version from Skenes showcases the brassicas and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.