Top 10 Foie Gras Dishes and How to Prepare Them

In Europe, foie gras is a luxurious and expensive food, often served to entertain friends, family, or clients. Not only is foie gras rich in nutrients, but it also has a delicate texture and a unique, savory flavor, recognized worldwide as a highly nutritious delicacy. Foie Gras with Balsamic Vinegar Sauce adds another layer of complexity to the range of foie gras dishes.

Ingredients:

• 120g foie gras
• 1 teaspoon olive oil
• 80 ml balsamic vinegar
• 20 ml red vinegar
• 1 garlic clove
• 1 teaspoon salt, pepper

Instructions:

• Peel and crush the garlic.
• Heat half a teaspoon of oil and sauté the garlic until golden and fragrant.
• Add balsamic vinegar, red vinegar, and sugar, then simmer on low heat for about 15 minutes, seasoning with salt.
• Season the foie gras with salt and pepper, and let it rest for 5 minutes to absorb the flavors.
• Heat the remaining oil, and fry the foie gras on low heat, turning it over to cook both sides evenly.
• Serve the foie gras on a plate, drizzle with the balsamic sauce, and enjoy with crispy toasted bread.

Foie gras is a renowned dish from France. In Europe, foie gras, caviar, and truffles are often considered the "world's top three delicacies." Next on this list, Mytour introduces the dish Baked Egg – Foie Gras and Eggs.

Ingredients:

• Foie gras (fatty liver)
• Eggs
• Green peas
• Heavy cream
• Chicken stock
• Seasonings: butter, brown sugar, salt, onions...
• Bread

Preparation:

• Boil the eggs at 61°C for 50 minutes, peel them and dust with flour. Then, heat a pan with some butter, garlic, and onion, and sauté the eggs until the garlic coats them.
• Add the green peas, brown sugar, salt, cream, and chicken stock, and simmer for about 10 minutes. Allow it to cool to 30°C.
• Place the foie gras in the oven for a few minutes until it turns slightly golden.
• Place the bread on a plate, add a slice of foie gras on top, then place the egg, and drizzle the sauce over the dish.

In geese, fat accumulates in the liver, surrounded by a thin outer layer. Geese are raised in strict conditions, especially during the fattening stage in the third month, which results in the liver producing more fat. If you ever have the chance to try Pan-Seared Foie Gras, you'll experience the exquisite flavor of this dish, often referred to as 'amber brown.'

Ingredients:

• 240g French foie gras
• 20g sugar
• 100g apples
• 20ml balsamic vinegar
• 100ml brown stock (beef bone broth with vegetables)
• 5g cinnamon

Preparation:

• Clean the foie gras, season with a pinch of salt and pepper, then pan-sear until golden brown.
• Peel and cut the apples into wedges.
• In a pot, combine water and balsamic vinegar, simmering until it turns a caramel color. Add the apples and stir gently, reducing the heat to avoid burning the sugar. Then add cinnamon and brown stock, cooking until the aroma rises, and season with salt and pepper to taste.
• Place a small amount of sauce on a plate, top with the foie gras, and garnish with apple slices and sauce.

Stir-Fried Foie Gras with Luffa is a fragrant and uniquely delicious dish. Stir-frying foie gras with vegetables adds a rich flavor, ensuring the dish is savory without being overwhelming.

Ingredients:

• 200g foie gras
• 1 carrot
• 1 luffa gourd
• Shallots, spring onions, cilantro, coriander leaves
• 1 teaspoon oyster sauce
• 1 teaspoon chili sauce
• Cooking oil, seasoning powder, ground pepper

Preparation:

• Clean the foie gras and cut it into bite-sized pieces. Blanch in boiling water for about 90% doneness, then remove and drain.
• Peel the luffa and cut it into strips, soaking in salted water to prevent discoloration.
• Thinly slice the carrot and shape it for decoration.
• Heat oil in a pan and sauté garlic until fragrant, then add the carrot and luffa. Stir-fry until partially cooked, then add the foie gras, cilantro, and a pinch of seasoning for extra flavor.
• Add a tablespoon of oyster sauce and a bit of chili sauce to the pan, stirring well. Serve on a plate, garnished with coriander leaves and a sprinkle of ground pepper.

The recipe for tuna tartar with caramelized eggplant and foie gras is a delicious seafood appetizer created by Chef Roberto Okabe at Finger Restaurant in Milan.

Ingredients:

• Dashi: 480ml
• Foie Gras: 250g
• Eggs: 4
• Mirin: 60ml
• Sake: 60ml
• Eggplant: 2
• Sugar: 500g
• Tuna: 100g
• Soy Sauce: 8ml
• Extra Virgin Olive Oil: 15ml
• Tobiko Eggs: 15g
• Balsamic Vinegar: 200ml

Instructions:

• Quickly sear the foie gras in a hot pan. While still hot, mix with dashi, eggs, sake, and mirin.
• Steam the mixture at 95°C for 12 minutes. Let it cool at room temperature for 15 minutes, then refrigerate.
• For caramelized eggplant:
  • Prepare dry caramel, add a little water to form the eggplant cubes.
  • Cook on low heat for 15 minutes until the caramel melts.

• For the tuna tartar:
  • Cut the tuna into small pieces, add soy sauce, tobiko eggs, olive oil, and mix well.
  • Prepare the vinegar: reduce the vinegar with sugar until it thickens.

• For plating:
  • Place the cooled foie gras on a plate, top with tuna tartar and a piece of caramelized eggplant.
  • Drizzle with balsamic vinegar sauce.
  • Garnish with microgreens.

If you're already familiar with traditional foie gras dishes like pan-seared foie gras or foie gras pâté, it's time to try something unique with a foie gras ice cream.

Ingredients:

• Foie Gras (Foie gras)
• Balsamic Vinegar
• Vanilla
• Sugar, orange zest
• Almonds, beer

Instructions:

• Soak the foie gras in milk for a few hours, then remove and drain, trimming away any blood vessels from the foie gras.
• Marinate the foie gras in beer for about 6 hours.
• Vacuum-seal the foie gras and steam it at 55°C for about 35 minutes.
• Place the steamed foie gras in the freezer at -2°C for 2 days.
• In a separate pan, boil water, sugar, vanilla, and orange zest to make a syrup (you can use pre-made orange syrup). Soak almonds and hazelnuts in the syrup, then drain and place them in a silicone mold with fleur de sel. Bake in the oven at 200°C for a few minutes.
• Cut the foie gras into two long pieces, each about 8 cm long, 4 cm wide, and 1.5 cm thick. Coat all six sides of the foie gras with the almond mixture after drizzling balsamic vinegar around the foie gras. Use cinnamon sticks to form the perfect foie gras ice cream shape.

Foie gras is a highly nutritious ingredient that can be transformed into a variety of delicious dishes. Today, we present a rich and creamy recipe for foie gras with butter egg sauce!

Ingredients:

• Foie Gras: 200g
• Smoked bacon: 50g
• Egg yolks: 3
• Vinegar and unsalted butter: 2 tablespoons each
• Toasted sandwich bread: 2 slices
• Salt and pepper: 2 teaspoons
• Fresh sorrel leaves: a few, for garnish

Instructions:

• Clean and pat the foie gras dry.
• Heat a pan and melt 1 tablespoon of butter, then sear the foie gras on both sides until golden. Sprinkle with pepper during the cooking process for an even flavor. Once cooked, transfer the foie gras to a plate lined with toasted sandwich bread.
• Sear the smoked bacon and add it to the plate with the foie gras.
• Whisk the egg yolks with 1 tablespoon of butter, vinegar, and 1 teaspoon of salt and pepper until smooth. Pour the sauce over the foie gras, then garnish with fresh sorrel leaves to finish the dish.

The traditional Ballotine is a dish made from poultry legs stuffed with meat and spices, then braised or stewed. In modern versions, other cuts like the breast or liver can be used instead of just poultry. Today, we present the recipe for Foie Gras Ballotine.

Ingredients:

• Fresh French foie gras: 2kg
• Marsala wine: 120ml
• Brandy: 60ml, White wine: 360ml, Gelatin powder: 30g
• Apricot chutney: 500g dried apricots, ¼ cup brown sugar, ½ onion chopped, ½ cup vinegar, ½ cup raisins, 2 tsp honey, ½ tsp chili powder, ½ tsp mustard, ½ tbsp cilantro, ½ tsp caraway seeds; Salt, pepper
• Curry cream: 1 tbsp curry cream, 3kg heavy cream, ½ cup curry powder, ¼ tsp saffron, 1 vanilla bean split, 60g grated ginger, 3 tbsp brown sugar, ¾ cup syrup, 500g plain yogurt, ¼ cup orange blossom water

Instructions:

• Mix the Marsala, brandy, white wine, salt, and pepper in a bowl. Stir well and marinate overnight.
• Leave the foie gras at room temperature for 2 hours, remove any veins, and pat it dry. Place it on a large sheet of plastic wrap and sprinkle with gelatin. Roll it up into a sausage shape, twist the ends, and roll it tightly. Fold the corners, wrap it in aluminum foil, and seal it tightly.
• Heat a large pot of water to 80°C and place the foie gras in it, cooking for about 12 minutes. Remove it from the water and refrigerate for 2 days before serving. Serve with crispy fried noodles.
• For the apricot chutney: Combine all the ingredients in a pot, cook over medium heat for about 5 minutes until thickened, stirring occasionally. It can be served hot or cold.
• For the curry cream: Cook the curry powder in a pan over medium heat, stirring for about 1 minute until fragrant. Add the cream and saffron, scrape the vanilla bean seeds into the pan, and cook for a few minutes before removing from the heat. Let it steep for 1 hour.
• Add the ginger and brown sugar to the cream mixture and continue cooking for another 5 minutes, then let it infuse for 30 minutes.
• Whisk the mixture with syrup, yogurt, and orange blossom water. Pour it into an ice cream maker, then freeze until serving.

Slice the chilled foie gras and serve with mixed greens, drizzling with olive oil and apricot chutney. Add a scoop of curry cream and drizzle with red and black sauces around the ballotine.

You may have tried regular pâté made from liver, but have you ever heard of Pan-Seared Foie Gras Pâté? This dish promises to be a unique and captivating treat that will surely delight you!

Ingredients:

• French foie gras: 2 pieces
• Ripe mango: 80g
• All-purpose flour: 10g
• Unsalted butter: 5g
• Truffle butter: 10g
• Baby greens: 5g
• Black pepper sauce: 1 tsp
• Olive oil vinegar: 10ml
• Balsamic vinegar: 10ml
• Sea salt, pepper: a pinch

Instructions:

• Clean the foie gras and season it with salt and pepper. Coat lightly with flour.
• Heat oil in a pan over medium heat and sear each side of the foie gras for about 2 minutes until golden. Remove and drain the excess oil.
• Melt butter in a separate pan and pour it over the seared foie gras. Sprinkle a pinch of sea salt on top, plate the dish, and garnish before serving.

Foie Gras with Pear Sauce is a simple yet exquisite dish, where the secret lies in the searing technique and the pear sauce – sweet, soft, and fragrant, making this dish irresistible.

Ingredients:

• 1 pear (preferably ripe)
• 200g foie gras
• 50ml red wine, 1 tablespoon sugar, ½ teaspoon salt
• Cooking oil; Salad leaves for garnish

Instructions:

• Wash the pear, then cook it with red wine, 1/3 cup water, and sugar until the pear becomes tender.
• Cut the foie gras into bite-sized pieces, then sear them in a pan with a little oil, cooking both sides until they are golden brown.
• Take the foie gras out and use the leftover oil in the pan to cook the pear sauce, adding a pinch of salt.
• Plate the foie gras, drizzle the pear sauce over it, and serve with salad leaves.

Tip: To prevent the foie gras from becoming dry, avoid using high heat. Simply heat the pan, lower the flame, and sear each side until tender and juicy.