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Appetizers (8)
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11/10/2008
Duck Pâté
Patience is the key to making this flavorful pâté.
Issue #116
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
07/01/2009
Slow-Cooker Duck Confit
Duck confit sounds daunting, but in this easy version, the dish cooks itself.
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Source: Chow
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
09/08/2009
Duck and Cointreau Pate
This creamy duck pâté screams to belong to a picnic spread. Pack it along with some crusty bread and a bottle of wine, and you've got the perfect combination for an early autumn outing. Continue...
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Source: Eat Blog Sleep
12/15/2005
Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples
A unique dish of foie gras, mushrooms and golden apples.
Issue #79
01/19/2007
Pâté in a Pastry Crust
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
Issue #1
08/09/2010
Who Is Killing the Great Chefs of Europe?: Duck Pâté in Pastry
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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