Foie Gras

Foie Gras au Torchon

by Canal House

Christopher Hirscheimer and Melissa Hamilton just released the fifth volume of their beautiful Canal House Cooking series. The most recent cookbook is...

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Foie Gras Crème Brûlée

by D'Artagnan

Creamy, sweet custard is enriched with foie gras in this luxurious recipe, made for two. Serve as a dessert or as an appetizer with toasted brioche an...

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Sautéed Foie Gras with Cranberry-Port Reduction

by D'Artagnan

Tart cranberries, Ruby Port, winter spices, and silky veal demi-glace make a quick and tasty sauce for sautéed foie gras in this festive holiday recip...

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Foie Gras & Apple Rose Tarts

by D'Artagnan

Sometimes when a fun internet food trend takes fire, we like to give it a D’Artagnan spin. This is the case with these pretty rose tarts. While they m...

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Foie Gras Cream Puffs with Black Truffle

by D'Artagnan

Generously filled with silky, truffle-studded foie gras, these crispy choux puffs make the perfect special occasion appetizer.

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Foie Gras in a Pumpkin Two Ways

by André Daguin

Baby pumpkins provide the ideal sweet, autumnal container for foie gras terrine or mousse of foie gras, in this classic double recipe from Ariane's fa...

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Foie Gras Toasts with Candied Hazelnuts

by D'Artagnan

This canape has all the bases covered - rich, creamy, salty, crunchy, sweet - and it's a cinch to throw together.

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Foie Gras Jewels

by D'Artagnan

These tartlets are both beautiful and delicious. Puff pastry cups are filled with mousse of foie gras and topped with sparkling gelées made with sweet...

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Port Poached Pears with Foie Gras Mousse & Port Caramel

by D'Artagnan

Petite Seckel pears are poached in Ruby Port and winter spices then stuffed with our ready-to-eat-foie gras mousse in this easy recipe. Leftover poach...

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Potato Latkes with Foie Gras & Apples

by D'Artagnan

These golden potato pancakes are crisped in duck fat before being crowned with silky foie gras and tart apple. Delicious.

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Pumpkin Spice Foie Gras

by D'Artagnan

Pumpkin spice mania shows no sign of slowing down, so we decided to have some fun by putting our spin on it. We incorporated elements of the infamous ...

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Sautéed Foie Gras with Pears & Gingersnaps

by D'Artagnan

Fragrant pear purée, buttery sautéed pears, and spicy gingersnap cookie crumbs make tasty accompaniments to our seared duck foie gras. This elegant di...

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Seared Foie Gras with Green Grapes

by Canal House

We can't imagnine anything more luxurious or beautiful than Christopher Hirscheimer and Melissa Hamilton's crispy-creamy sauteed foie gras with delica...

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Pasta with Foie Gras & Wild Mushrooms

by D'Artagnan

Add a little luxury to weeknight dinner with this simple recipe that uses top-tier ingredients but comes together in minutes.

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Duck Wellington with Truffle Armagnac Sauce

by Deana Sidney

This beautiful Duck Wellington by historical food writer, Deana Sidney, makes a fantastic meal for two.

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Foie Gras Burger

by Ariane Daguin

Ariane Daguin introduced the foie gras burger at her former New York City restaurant, D’Artagnan the Rotisserie, and it is the real deal: silky sautée...

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