Foie gras, a French dish made from fattened and prepared duck or goose liver, is not typically what you might think of when you hear "home cooking." But with a little bit of patience (and brine ...

Duck foie gras, which is easier to produce and available ... I left to rest in a sieve while preparing the dough to expel excess liquid. Get the recipe ...

Duck breasts are ideal for making a quick but elegant meal. The breasts from birds fattened for foie gras are large and quite expensive (they are usually labelled magret de canard), but there is ...

Foie gras is a great French delicacy, and very expensive. It's sold both fresh or cooked. Cooked foie gras livers are baked in a bain-marie and then chilled. Foie gras is usually served in thin ...

Foie gras is traditionally made from the liver of a duck or goose that is fattened by force-feeding the bird corn by ramming tubes down their mouth. The technique, known as gavage, dates back as ...