Foie Gras

• allspice
• apples
• artichoke hearts
• blood oranges
• brandy
• cabbage
• celery root
• cèpes
• cherries
• cinnamon
• cloves
• Cognac
• currants
• custard
• daikon
• garlic
• grains
• grapes
• greens
• lemon
• lobster
• Madeira
• mushrooms
• nutmeg
• nuts
• onions
• peaches
• pepper, black
• pistachios
• polenta
• pomegranates
• port wine
• quinces
• raisins
• salt
• shallots
• stat anise
• tarragon
• truffles
• turnips
• vinegar, especially sherry
• walnuts
• wine, especially Sauternes

The fattiness of foie gras is complemented by fruits which add a tart or acidic component. I've served it with toasted panettone, which has candied rind in it. —Lydia Shire