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Foie gras

Explore 5 recipes, 2 videos, and more

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How to Prepare a Rhubarb Relish with White Wine

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Big Apple Slices with Seared Foie Gras

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Beef Wellington Tarts

Ingredients
  • 8 ounces beef tenderloin
  • Coarse salt and freshly ground pepper
  • 4 teaspoons olive oil
  • All-purpose flour, for dusting
  • 1 sheet (11-inch square) thawed frozen puff pastry, preferably DuFour
  • 1 tablespoon unsalted butter
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 teaspoons fresh thyme leaves, plus more for garnish
  • 1 garlic clove, minced
  • 1/2 cup dry white wine
  • 2 ounces foie gras mousse (about 1/4 cup)
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Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice

Ingredients
  • 3 medium-ripe yellow quinces, about 1 1/2 pounds
  • 2 tangerines, juiced (about 1/3 cup)
  • Peel of 1 tangerine
  • 1 cinnamon stick, 1/2 inch long
  • 2 to 3 whole cloves
  • 2 tablespoons chopped fresh ginger
  • 1/2 cup sugar
  • 1 large red pomegranate
  • 1/4 cup red-wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 pounds fresh foie gras, well-chilled
  • Coarse salt and freshly ground white pepper
  • 4 sprigs fresh thyme
  • 4 sprigs fresh chervil
  • 1 tablespoon reserved pomegranate seeds
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Cote de Bouef Rossini

Ingredients
  • 3 tablespoons Clarified Butter for Cote de Bouef Rossini Clarified Butter for Cote de Boeuf Rossini
  • 1 beef rib steak (about 2 pounds), tied, at room temperature
  • Coarse sea salt and freshly ground pepper
  • 3 sprigs fresh thyme
  • 4 cloves garlic, crushed
  • 2 shallots, crushed
  • 2 dried bay leaves
  • 1 tablespoon Clarified Butter
  • 1 whole duck foie gras (about 1 1/2 pounds), trimmed and deveined
  • Coarse salt and freshly ground pepper
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed
  • 2 shallots, crushed
  • 4 whole porcini mushrooms, wiped clean
  • 1/2 pound chanterelle mushrooms, wiped clean
  • 1/4 pound snow peas, trimmed
  • 1/4 pound snap peas, trimmed
  • 1/2 cup English peas
  • 1 medium shallot, minced
  • Roasted Vegetables
  • Stuffed Marrow Bones Stuffed Marrow Bones
  • Sauce Rossini Sauce Rossini
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Roasted Vegetables

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Cote de Bouef Rossini

Ingredients
  • 3 tablespoons Clarified Butter for Cote de Bouef Rossini Clarified Butter for Cote de Boeuf Rossini
  • 1 beef rib steak (about 2 pounds), tied, at room temperature
  • Coarse sea salt and freshly ground pepper
  • 3 sprigs fresh thyme
  • 4 cloves garlic, crushed
  • 2 shallots, crushed
  • 2 dried bay leaves
  • 1 tablespoon Clarified Butter
  • 1 whole duck foie gras (about 1 1/2 pounds), trimmed and deveined
  • Coarse salt and freshly ground pepper
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed
  • 2 shallots, crushed
  • 4 whole porcini mushrooms, wiped clean
  • 1/2 pound chanterelle mushrooms, wiped clean
  • 1/4 pound snow peas, trimmed
  • 1/4 pound snap peas, trimmed
  • 1/2 cup English peas
  • 1 medium shallot, minced
  • Roasted Vegetables
  • Stuffed Marrow Bones
  • Sauce Rossini
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