Whole Roasted Moulard Duck Foie Gras with Apples and Black Truffles

Preparation info
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Appears in

By Thomas Keller

Published 1999

  • About

One main reason for cooking a foie gras whole is the presentation. It’s very exciting to bring into your dining room an entire seared and roasted foie, and then to slice it for your guests. As with most foie gras preparations, this is very easy to make. A whole foie gras will serve six, but it’s so good you might just want to make it for four to truly indulge—which is the point, I think, of foie gras.