Food & Drinks

Foie Gras, 3 Fabulous Recipes

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Foie Gras, 3 Fabulous Recipes
Photo Nikodem Nijaki/Flickr

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.

This terrine of foie gras is a classic preparation that is enhanced with rhubarb compote and raspberry and ginger chutney. The recipe was shared with FDL by chef Marco Ghioldi.

Have you ever thought of pairing foie gras with raw beef? The combination is a hit in this appetizer recipe for beef sashimi with foie gras from Milanese chef Matias Perdomo.

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.

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