Recipes with Foie Gras and Apple Cider

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

Also Known as sweet apple cider. Made by crushing several apple varieties into a pomace, then pressing out the juice. Tiny apple solids in the juice darken when exposed to air, giving cider its distinctive caramel color. More about Apple Cider