Recipes with Foie Gras and Clarified Butter

The fattened liver of a goose or duck. The rich, buttery flavor of foie gras makes it a delicacy popular in French cuisine. It is prepared over low heat, as the fat has a lower melting point than other animal fats, and oftern served in mousses, terri... More about Foie Gras

Butter which has been melted and skimmed to remove all water and milk solids, resulting in a clear yellow oil. More about Clarified Butter