Best Foie Gras Recipes and Foie Gras Cooking Ideas

Top Rated Foie Gras Recipes

The cover of Duck Season by David McAninch

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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. A dusting of sugar and quatre-épices, four-spice powder, enhances caramelization during cooking, and gives a sweet dimension to the foie gras’ fatty richness.” — David McAninch

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Foie Gras Profiteroles

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Eva Zaccaria

Pastry chef Lauren Fortgang’s Foie Gras Profiteroles recipe, incorporating foie gras four ways.

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Jerusalem Artichoke Soup with Seared Foie Gras

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Matt Sulem

Don't be fooled by the name, a Jerusalem artichoke is neither an artichoke, nor is it from Jerusalem. It's a sunflower tuber (also called a sunroot or sunchoke) that pairs perfectly with seared foie gras in a tasty soup.This recipe comes courtesy of L'Atelier des Chefs.

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Foie Gras Caramel Sauce

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Eva Zaccaria

A decadent take on your standard caramel.

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Foie Gras Powdered Sugar

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Eva Zaccaria

Foie gras in your powdered sugar?! Do it at home!

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Foie Gras Ice Cream

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Eva Zaccaria

Add foie gras to a comfort food favorite.

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Ariane Daguin's Foie Gras Burger

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MeganByrne

Ariane Daguin introduced the foie gras burger at her former New York City restaurant, D’Artagnan the Rotisserie, and it is the real deal: silky sautéed foie gras, sweet apples, and tart balsamic vinegar make it a decadent and indulgent dish that's worth it every time.

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Wilshire Restaurant's Foie Gras Terrine

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Nyesha Arrington

This dish was served during the cocktail hour of the Foie Festival at Wilshire Restaurant. Served with candied kumquat and a toasted brioche, it was a simple yet elegant presentation of the dish foie gras terrine. For best results, make sure the foie gras is raised responsibly and of the highest quality.

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Spiced Chocolate Soup with Foie Gras and Baby Vegetables

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Strommer

Chef Nina Compton, “Top Chef New Orleans” alum, Saint Lucia’s culinary ambassador and island native, has created a menu that highlights Saint Lucia’s most notable food, chocolate.

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Jonathan Jersualmy’s Chestnut Soup, Foie Gras Flan and Croque-en-Bouche

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Elsa Säätelä

Sea Island’s Executive Chef Jonathan Jerusalmy is a native Frenchman and has incorporated his French influence into the holiday menus of the resort’s various restaurants with dishes like Chestnut Soup, Foie Gras Flan and Croque-en-Bouche. “Having not spent the holidays with my family in more than 20 years, the way to feel close to them during this time of year is through the smell and taste of holiday dishes I remember. These dishes cradled my childhood and inspired me to become a chef.”

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Seared Foie Gras Dumplings Recipe

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Eric Hara

A decadent dish to make to celebrate the Chinese New Year or simply to impress guests. This recipe comes from 9 Restaurant in New York City, headed by Chef/Partner Eric Hara. Watch this slideshow to see Sous Chef David Valencia prepare the dish. — Yasmin Fahr

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Roasted Foie Gras with Figs

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Anne Dolce

A classic French dish inspired by the film Haute Cuisine, this foie gras dish is elegant and refined.

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