Smoked Goose and Foie Gras Gumbo

Smoked Goose and Foie Gras Gumbo

Smoked Goose and Foie Gras Gumbo

Opened in 1880, the iconic New Orleans restaurant Commander's Palace is known for its refined versions of classic Creole dishes, such as pecan-crusted Gulf fish served with sweet corn, Gulf crab, and spiced pecans, quail lacquered with chicory-style coffee, and this elegant gumbo from chef Tory McPhail, made with rich, smoky goose meat, foie gras, and a variety of mushrooms.Ingalls Photography

Opened in 1880, the iconic New Orleans restaurant Commander's Palace is known for its refined versions of classic Creole dishes, such as pecan-crusted Gulf fish served with sweet corn, Gulf crab, and spiced pecans, quail lacquered with chicory-style coffee, and this elegant gumbo from chef Tory McPhail, made with rich, smoky goose meat, foie gras, and a variety of mushrooms.