cake foie gras
This recipe is courtesy of David McAninch, from his book Duck Season.“Searing fresh foie gras in a skillet is the simplest, and arguably the best, way to appreciate the delicacy.
Caviar & Foie Gras. Foie gras and caviar are two of life’s greatest indulgences, and we source only the best for our customers. Our foie gras is produced by just two farms carefully selected for their excellent welfare standards; smooth and creamy, it is the simplest way to transform a meal into a banquet.
Un petit air de fete pour ce cake exquis à savourer en entrée ou à l’apéritif.
1 whole duck foie gras, about 1 1/2 pounds, slightly chilled. Coarse salt. Black pepper, freshly ground. 6 slices white bread, cut in rounds. 1 tablespoon extra virgin olive oil
nibbles “ruddy good” roast spiced nuts 2.50. smoked almonds 2.50. marinated olives 2.25. wasabi peas 2.50. freshly baked bread from the bakehouse 3.00
Since 1920, Petrossian has been the first family of caviar. Drawing on nearly a century of experience, we use time-honored techniques and family secrets to personally craft the world’s finest caviar and provide an unmatched experience.
Le foie gras est le symbole par excellence des plats de fêtes. Il se mange froid en entrée ou en amuse bouche mais il se cuisine aussi. Nhésitez pas à préparer votre propre foie gras grâce à …
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