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« The Urban Gardener's Dilemma | Main | Cooking Foie Gras (Recipe: Five Spice Duck Breast with Spring Green Bao) »

April 17, 2009

Foie Gras - Three Ways

No back-story. Last week I was in the mood for foie gras. Since I still have my restaurant connections, I was able to purchase a 1 ½ pound lobe for a reasonable price. I invited a few friends over and we had a little feast.

First Course ... Foie Gras Mousse with Spring Vegetables and Truffles

Foie gras mousse

Second Course ... Seared Foie Gras with Grilled Eel, Sweet Soy Glaze and Green Apples
Foie eel 1

Third Course ... Five Spice Duck Breast and Foie Gras with Spring Green Bao, Hoisin – Sake Sauce.
Foie duck bao



Thanks to Emily for taking the photos.

Posted by on April 17, 2009 at 12:00 AM in Foie Gras |

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