Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Foie Gras along with all the Foie Gras containing recipes presented on this site, with 0 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Foie Gras recipes added to this site.

These recipes, all contain Foie Gras as a major wild food ingredient.

Foie Gras (literally 'fat liver' in French) is a rich pâté made from livers of geese and ducks that have been force-fed and fattened until their livers become enlarged. Most of Europe's foie gras comes from the south-west of France. After preparation, the livers are soaked overnight before being marinated in Armagnac, port or Madeira, depending on the chef's recipe.

Foie gras can be sold either fresh or cooked and in cooked foie gras the livers are baked in a bain-marie and then chilled. As a luxury food item foie gras is usually served very simply with toasted brioche.