Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.
'foie gras' on Serious Eats
Seared foie gras with a creamy spiced orange puree and candied orange zest.
The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end.
Adapted from Fat by Jennifer McLagan...