Foie Gras

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By James Peterson

Published 1991

Foie gras can be used in the same way as giblets: combined with one-third to one-half its weight in butter and whisked into sauces at the end. The finished sauce is smoother and paler, with a more delicate flavor. Foie gras can be used for finishing roasting and braising juices and pan juices, and even as a finishing touch in Red Wine Beef Stew. See “Variations” above.

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