Recipes with Foie Gras and Watercress

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

Commonly used salad green with small, dark green, oval leaves that have a strong, peppery flavor. Watercress is often used as a garnish, but also makes for an excellent addition to salads. The thick stems should be removed before adding to salads. More about Watercress