by Peter
Recipe for 4: 1 tablespoon cognac, fine salt, freshly ground black pepper, 450 g fresh duck foie gras
Recipe for 8: 1 gingerbread, foie gras, 3 pears, butter, 1 pinch of paprika, salt, fleur de sel, pepper freshly ground
Recipe for 4: 250 g cooked foie gras, such as from a terrine, 2 g gelatin, softened in cold water, 100 ml clarified chicken stock, 50 ml heavy cream
Recipe for 6: some freshly ground white pepper, 2 teaspoons table salt, 1 bottle of sauternes, 600 g duck raw foie gras
Recipe for 6: 1 nice goose raw foie gras (must be soft under the fingers), 6 g table salt, 3 g freshly ground white pepper, 2 g superfine sugar, 40 ml red port
Recipe for 4: 1 sprig of rosemary, 1 clove of garlic, salt and pepper, basil, flowers and leaves, 250 g spaghetti, 150 g porcini mushrooms, 100 g foie gras, 20 g green onions, ...
Recipe for 6: 1 frozen duck foie gras, at room temperature, very coarse, freshly ground black pepper, 130 g fine salt, 30 g salt with 0.6% sodium nitrite, 1 l cold water
Recipe for 4: 3 big onions, peeled and sliced thinly, 1 lump of sugar, salt and pepper, 450 g foie gras, 5 g salt, 10 g pepper
Recipe for 6: 1 large fresh duck foie gras, coarse salt, duck fat, coarsely ground black pepper, sandwich bread
Recipe for 6: pork fat back, 1/16 inch thick, flour and water mixed into a thick paste, 12 to 18 baguette slices, lightly toasted, salt and fine, freshly ground pepper, pineau ...
Recipe for 6: salt, fresh ground black pepper, flour, 2 tablespoons minced shallots, 2 tablespoons chopped chives, 2 tablespoons minced fresh chervil or 1 1/2 tablespoons dried...
Recipe for 4: 8 slices of duck foie gras or goose liver, 8 large swiss chard leaves, chopped flat leaf parsley, fine salt and freshly ground pepper, fleur de sel, cracked peppe...
Recipe for 2: 2.5 tablespoons butter, dash salt, 2 eggs, 60 g all purpose flour, 60 g duck foie gras mousse, 130 ml water
Recipe for 4: 2 teaspoons goose fat, 2 carrots, 1 onion, 4 tablespoons port, salt and pepper, 600 g duck foie gras or goose liver, 400 g white grapes, 100 ml white wine, 200 ml...
Recipe for 2: coarse salt and freshly ground white pepper, 250 g cauliflower florets, 20 g butter, 40 g duck foie gras, cut into 2" cubes, 250 ml chicken stock
Recipe for 2: 2 slices coppa ham, 3/32 thick, 2 tablespoons butter, 2 eggs, 2 slices sandwich bread, 1/4" thick, toasted, cut into 3" rounds, fleur de sel and freshly ground pe...
Recipe for 6: 5 cooked camus artichoke (the largest artichoke variety) hearts, 5 "petit violet" artichokes, zest of 1 orange, 1 sprig of thyme, juice of 1 lemon, 1.2 kg raw foi...
Recipe for 4: 1 egg yolk, 1 chicken bouillon cube, 16 ravioli wrappers, salt and freshly ground pepper, 4 tablespoons veal stock, 1 glass of port and truffle juice, 350 g fresh...
Recipe for 2: 2 tablespoons cognac, 1 tablespoon duck fat, coarse salt, salt and freshly ground white pepper, 350 g sirloin steak, 120 g large brown mushrooms, gills removed, 3...
Recipe for 6: 1 carrot, 1 stalk celery, 1 large leek, white part only, long thin strips, 18 fresh cilantro leaves, a little chopped chives, fleur de sel from guérande, olive oi...
Recipe for 8: coarse salt, black pepper, pinch of nutmeg, 8 duck legs confit (remove skin and bones), 2 finely chopped shallots, table salt and freshly ground black pepper, a l...
Recipe for 2: 10 medium leaves fresh spinach, fine salt, 1 golden delicious apple, fleur de sel, dry white wine or white vermouth, 60 g sugar, 10 g butter, 180 g thinly sliced ...
Recipe for 4: 4 tablespoons sugar, 2 quinces, peeled, 2 tablespoons hazelnut oil, 4 tablespoons chopped hazelnuts, salt, 450 g to 600 foie gras, a quality, 900 g french beans, ...
Recipe for 4: 4 thin slices of duck foie gras or goose liver, about 80 each, fresh walnuts (3 per serving), 8 poivrade artichokes, 1 bottle of cider vinegar, salt and pepper, o...
Recipe for 2: carrot, shallot, celery, flat-leaf parsley, ginger, marc de champagne, fine salt, freshly ground pepper, cold butter, grapes, champagne vinegar, granulated sugar,...
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