Always make sure you're using fresh foie gras rather than a pâté, which will simply melt when cooked. Serve your seared foie gras with some bread and dried fruit or fruit sauces made from figs ...

Grade A foie gras is most often seared, but it can also be slowly cooked in a porcelain terrine and, when cooled, sliced for serving with bread or toast and fruit or a savory or sweet condiment.

Be careful not to tear the skin. Starting with the leg, pipe the foie-gras-and-black-truffle stuffing under the skin of the legs, thighs, and breasts until you have just less than an inch of ...

Chef Martin Picard put Quebecois food on the map ... and a quivering slab of seared foie gras finished off with a drizzle of maple syrup. For foie gras lovers, this is the top of the mountain ...