The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
Patience is the key to making this flavorful pâté.
A unique dish of foie gras, mushrooms and golden apples.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
This opulent terrine is a five-day project.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
Author Richard Olney inspired this luxurious terrine.
This is our take on the classic duck à l’orange.
This luxurious terrine is a classic of French cuisine.
This rich soup, full of flavor, is topped with a foie gras mousse.
The tartness of the grapes in this preparation offsets the richness of the liver.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table.
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