Foie Gras With Truffles & More


An Ethical Approach To Raising Delicacies

Duck is one of my favourite meats and prepared as foie gras with truffles is divine!

To be able to provide delicious duck recipes with birds that are raised in a healthy lifestyle is a wonderful thing.

If you know anything about Foie Gras whether it is made from duck or goose, historically, it is derived from a less than pleasant experience for the animal.

According to French law it is made from the liver of the duck or goose which has been fattened by force feeding or "gavage feeding" as it is known.

It is liberating to hear about companies that are raising animals in a free-range environment with water available whenever they are inclined and allowed to eat at will, not by force.

Personally, I can’t imagine how good food is for us, when the animal has endured a life under duress.

Fortunately, some companies have developed a refreshing and high standard of raising duck for human enjoyment.

So, we can have our cake and eat it too, so to speak!

Good healthy, sustainable food for high end eating, that is super delicious to eat and to take pride in serving.

Think of all the wonderful dishes that can be prepared with this high standard product:

Like, Foie Gras, Duck Rillettes, Foie Gras With Truffles, Foie Gras With Boletus Edulis and then, what exquisite recipes that can be served from each product.

I have a couple of recipes for you below.


Make These Exquisite Recipes


RECIPE 1: Foie Gras With Truffles


Foie Gras with Truffles is a decadent treat!

Start with these ingredients:

  • ⅔ cup of duck mixed with truffle

  • a little salt

  • a little freshly ground white pepper

  • 1 ounce of cognac or dry red wine


This is how to prepare it:

  1. Place the foie gras with truffles spread in a warm glass bowl, with the salt, pepper, and half the cognac.

  2. Fold gently together, fill serving dish and place in the fridge for 24 hours.

  3. About an hour before serving gently mix in the rest of the cognac.

  4. Place back into the fridge until ready to serve.

  5. Serve with different types of bread: French, brioche, bruschetta, crostini, or crackers.

  6. For variety add a sweet option to your savoury selection with fig jam or finely chopped figs to sprinkle on top.


RECIPE 2: Foie Gras With Boletus Edulis


Start with these ingredients:

  • 1 zucchini about 6in/15cm long

  • 1 tbsp olive oil

  • salt for sprinkling

  • foie gras mixed with boletus edulis

  • tomato jam

  • chopped chives enough to garnish


This is how to prepare it:

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  1. Turn oven on to 225°F/110°C

  2. Cut off both ends of the zucchini, then slice into about ¼ in/5mm thick planks.

  3. Lay each plank on a cooking sheet with space between each plank.

  4. Season each plank with salt and olive oil.

  5. Bake at 225°F/110°C for 10 minutes.

  6. Cut a slender sheet of foie gras with boletus edulis  ½in/1cm thick if firm enough to cut and lightly fry in olive oil. (If the foie gras with boletus edulis is not firm enough to slice, skip this step.)

  7. Put tomato jam on a plate. Place a plank of zucchini on top of the jam.

  8. Add the fried foie gras with boletus edulis on top of the zucchini or spread on top of zucchini plank if not firm enough to fry.

  9. Next, add another plank of zucchini.

  10. Top with finely chopped chives.

  11. Another layer of zucchini and foie gras with boletus edulis can also be added before sprinkling with chopped chives.