Recipes with Foie Gras and New Potato

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

New potatoes are immature potatoes harvested during the spring or summer, sometimes called creamers. New potatoes are not a separate variety of potato, but younger versions of other varieties. The skin of new potatoes is generally thinner than the sk... More about New Potato