Foie Gras Poached in Red Wine “La Mère”

Foie Gras Poché au Vin Rouge “la Mère”

Preparation info
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By Paula Wolfert

Published 1987

  • About

My friend american chef Mary Dumont learned to cook foie gras from a Southwest French master, and she is constantly surprising me with her foie gras specialties: cured and smoked foie gras, double-roasted foie gras, and this easy-to-make foie gras preparation poached in red wine. Since Mary uses the poaching liquid over and over, she calls it la mère or “the mother.” You can do the same, using the liquid as a cooking medium for duck legs, deglazing a sauté pan, or po