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Viewing posts tagged foie gras.

Foie Gras Stuffing

Foie Gras Stuffing by Crimson Gourmet   Ingredients:2 pounds fresh foie gras, cut into 1-inch cubes (foie gras cubes work great) 6 medium-sized Honey Crisp or Fuji apples, peeled, cored and cut into 1 ½ inch pieces 1 cup dried cranberries 2 cups packaged roasted chestnuts, cut in half or quartered 5 cups arugula, stems removed 1½ cups cippolini onions, peeled and cut into 1 inch wedges 6 ½ cups foccacia bread, cut into 1/2-inch cubes 1 Tablespoon garlic, minced 2 Tablespoon extra virgin olive oil 3/4 - 1 cup roasted duck, turkey, or chicken drippings/jus 4 Tablespoons Italian parsley,...

Spicy Apple Chutney with Foie Gras Torchon

Spicy Apple Chutney with Foie Gras Torchon by Crimson Gourmet   Ingredients: 3  small firm fuji apples, peeled, cored and finely chopped ½ onion, finely chopped 1 tsp Espelette chili pepper 1 cinnamon stick 1 bay leaf 1 cup raspberry red wine vinegar ½ cup super fine sugar 2 Tablespoons dark brown sugar 1/3 cup currants 1/3 cup sweet Reisling, Sauternes, or Gewrztraminer ½ teaspoon salt Foie gras torchon or terrine (also see the French-style terrine for another great option for this flavor profile) French Baguette, sliced and toasted in oven with olive oil spray Thyme (for garnish) Instructions: For the chutney, put...

Seared Foie with Poached Duck Egg on Brioche

Seared Foie with Poached Duck Egg on Brioche by Araceli Barrera This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you enjoy this recipe! Let us know how yours turned out in the comments and don't forget to share with your friends! Ingredients: Foie Gras Slices Poached Duck Egg (or chicken) Salt and Pepper Flaky Salt (Maldon Sea Salt Flakes) Frisee 1tbs Whole Grain Mustard Caper Berries 1/2 Fresh Orange Juice 1tbs Butter Instructions: Sear Foie...

Deviled Eggs with Foie Gras

Deviled Eggs with Foie Gras by Araceli Barrera This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you'll love these delicious eggs. Let us know how yours turned out in the comments and don't forget to share this recipe! Ingredients: Eggs 3tbs Heavy Cream 1tbs Whole grain Mustard 2tbs Light Mayo 1/2c Foie Gras Salt & Pepper Maldon Salt Korean Pepper Flakes Pea Shoots Duck Skin (or you can use chicken) Bacon Jam (You can look...

Pan Seared Foie Gras with Port and Cherry Compote

Pan Seared Foie Gras with Port and Cherry Compote by David Verzello This recipe was made for Crimson Gourmet by the wonderful and talented David Verzello. David is the co-owner and chef of Luxury Culinary Events. We hope you'll love it. Let us know how yours turned out in the comments below and don't forget to share this recipe with your friends and family!   Ingredients:   6 - 2 oz. Portions of grade A foie gras 1- cup Bing cherries – pitted and halved 1 cup Rainier cherries – pitted and halved 1-cup good quality Port wine 1 -cup demi...

Rhubarb Chutney with Pine Nut Crusted Seared Foie Gras and Toasted Brioche

Rhubarb Chutney with Pine Nut Crusted Seared Foie Gras and Toasted Brioche  by Crimson Gourmet Ingredients:  1 1/3 Cups packed brown sugar 1 cup cider vinegar 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon cayenne pepper 4 cups rhubarb, cut in ½ inch pieces 2 tablespoon minced ginger 1 cup chopped red onion fresh foie gras, 2 oz slices (up to 16 slices per Rhubard Chutney recipe) salt and pepper pine nuts, chopped brioche bread, sliced into rectangular strips, toasted chives, cut into 1 inch lengths Instructions: In a large saucepan combine the first 5 ingredients. Bring to a...

Parsnip Puree with Duck Rillettes

Parsnip Puree with Duck Rillettes by Crimson Gourmet   Ingredients: 3 tablespoons duck fat or butter ¾ cup finely chopped onion 2 garlic cloves, minced 1 tablespoon minced peeled ginger root ¾ cup thinly sliced carrot ½ cup thinly sliced leek (one large leek white and light green part only) ¼ teaspoon cumin ¼ teaspoon salt 1 bay leaf 3 ½ cups parsnips 4 cups chicken broth 2 pinches cayenne pepper 1/8 cup cognac or brandy ½ cup heavy cream ½ cup shredded duck confit or duck rillettes 4 toasted slices French baguette freshly ground black pepper black or white truffle...