Recipes with Foie Gras and Light Corn Syrup

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

Light corn syrup is the liquid derived from corn starch which is clarified to remove all color. It is extremely sweet and used as a cane sugar substitute. More about Light Corn Syrup