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Wild Boar Terrine with Foie Gras

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Wild Boar Terrine with Foie Gras

Emeril Lagasse prepares a Wild Boar Terrine with duck liver or Foie Gras, part 2.

Related Videos 23 Videos

  • Emeril Lagasse prepares a Wild Boar Terrine with duck liver or Foie Gras, part 1.

    Wild Boar Terrine with Foie Gras
  • Martha Stewart and Ariane Daguin prepare a terrine of foie gras.

    Terrine De Foie Gras With Ariane Daguin
  • Emeril adds pozole and crisped foie gras to the duck and corn pozole soup. He removes the cured foie gras from the spices. He plates the soup and garnished with grilled foie gras. He makes Foie Gras Toast with carmelized onions.

    Duck Foie Gras Toast and Foie Gras Dishes Part 4
  • Emeril Lagasse prepares "Big Apple" slices with seared foie gras and serves it with candied nuts on his salute to New York City

    Big Apple Slices with Seared Foie Gras
  • Emeril Lagasse prepares a simple sauteed squab, roasted shallots and string beans to compliment the foie gras rice.

    Sauteed Squab and Foie Gras Part 2
  • Emeril Lagasse simmers a wild boar and mushrooms ragu.

    Wild Boar Ragu on Fettuccine Recipe Part 1
  • Emeril Lagasse presents in tribute to Billy Joel a wild boar and mushrooms ragu and plates a tequila marinated shrimp pizza.

    Wild Boar Ragu on Fettuccine Recipe Part 2
  • Emeril Lagasse grills wild, double-cut boar chops and prepares a wild blueberry, balsamic, and sage sauce reduction.

    Wild Boar Chops, Part 1
  • Emeril Lagasse finishes grilled wild boar chops and serves it with garlic braised dandelion greens, white bean puree, and wild blueberry, balsamic and sage sauce reduction.

    Wild Boar Chops, Part 2
  • Emeril Lagasse finishes his crown roast. Then he prepares a stroganoff with a wild boar tenderloin and shiitake mushrooms.

    Wild Boar Tenderloin and Shiitake Stroganoff
  • Emeril Lagasse continues his show devoted to cabbage. He blanches some cabbage leaves and prepares to fill them with wild boar sausage and onions.

    Wild Boar Sausage and Cabbage Leaves
  • Emeril Lagasse stuffs his blanched cabbage leaves with a wild boar sausage filling and bakes them in the oven. He places the stuffed cabbages in a ragout with parmesan. He then also adds cabbage to a pork roast.

    Wild Boar Sausage in Cabbage Leaves over Ragout
  • Ariane Daguin teaches Martha Stewart about different fois gras and begins to prepare a foie gras terrine.

    Foie Gras With Ariane Daguin
  • Martha Stewart and chef Alfred Portale prepare foie gras and poached quince.

    Chef Portale Prepares Foie Gras and Quince, Part 2
  • Martha Stewart and chef Alfred Portale prepare the ingredients for his foie gras and poached quince dish.

    Chef Portale Prepares Foie Gras and Quince, Part 1
  • Emeril Lagasse throws seared duck breast into the oven, and introduces Michael Ginor to talk about various types of foie gras.

    Michael Ginor on Foie Gras
  • Emeril Lagasse preps some duck confit and foie gras bread pudding with onions, cream, and garlic. He then starts to brown some foie gras on a skillet.

    Duck Confit and Foie Gras Bread Pudding

  • Emeril Lagasse throws the confit on a skillet and builds a quick and easy warm salad with chorizo dressing. He then plates the salad, the confit, the duck breast, and foie gras pudding and preps a duck pasta dish.

    Salad, Confit, Duck Breast, and Foie Gras Pudding

  • Emeril Lagasse plates roasted foie gras with chives and smoked duck pasta with parmesan cheese.

    Roasted Foie Gras and Smoked Duck Pasta

  • Emeril Lagasse presents the ingredients of the French cuisine of Gascony and sautes foie gras.

    Seared Foie Gras with Sauteed Apples Recipe Part 1
  • Emeril Lagasse sautes foie gras and apples on toast and stuffs a rack of lamb with garlic and anchovies.

    Seared Foie Gras with Sauteed Apples Recipe Part 2
  • Emeril Lagasse introduces a New Year's Eve show where he makes a foie gras tureen with port wine.

    Foie Gras Tureen with Port Wine
  • Emeril Lagasse finishes off his foie gras tureen by layering the sliced foie gras in a mold and putting it in the refridgerator.

    Foie Gras Tureen with Port Wine, Part 2