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Foie gras is one of the most popular ingredients of haute cuisine. Chefs adore its creaminess and versatility - foie gras can easily be turned into a terrine, a cream or seared and paired with other ingredients. The possibilities are endless as you'll see in the recipes below.
Being such an expensive ingredient, the last thing you want to do with foie gras is screw it up. These recipes will guide you on the technique required to achieve extraordinary results. Your friends will thank you for your efforts later, trust us.
Italian chef Massimo Bottura offers a completely inventive way of using foie gras. He turns this delicate ingredient into a croccantino of foie gras, essentially crunchy popsicles filled with balsamic vinegar. A very exciting recipe.
If you have reservations about foie gras, check out this Ted Talk from acclaimed chef Dan Barber. The chef talks about how sustainable foie gras can be possible.