Foie gras, a French dish made from fattened and prepared duck or goose liver, is not typically what you might think of when you hear "home cooking." But with a little bit of patience (and brine ...

Although foie gras is controversial as well as decadent, this dish of fattened duck or goose liver can often be found in high-end restaurants. And while a restaurant is likely the most common ...

Only confit du foie gras (preserved foie gras) is sold in New Zealand under one of these descriptors: entier (whole), bloc (pieces), mousse (pureed), pate (mixed with pork or duck), mi-cuit (semi ...

Foie gras is a great French delicacy, and very expensive. It's sold both fresh or cooked. Cooked foie gras livers are baked in a bain-marie and then chilled. Foie gras is usually served in thin ...

The plan has focused on farm ducks, notably reared for foie gras pate and seen as particularly vulnerable to bird flu. The country nonetheless remains on high alert for the virus given continued ...