Top 10 of Foie Gras Recipes

Many of us have heard and even tasted that perfect dish of gourmets – foie gras. Along with frog legs, croissants, ratatouille, it is clearly associated with French cuisine. However, most of the people who had an opportunity to try the delicacy have no idea how to prepare it. You will probably ask – What do I need it for? It is not a problem to visit a restaurant, where a chef will be glad to serve the dish. We suggest you imagine such a situation: you do the honors of the house and should embellish the festive table with the most delicious dishes. Duck or goose liver is a perfect choice for such occasion, isn’t it? Isn’t it a great opportunity to show your own cooking skills? For you to prepare the best foie gras appetizer, Marky’s Gourmet selected Top 10 Recipes Using Foie Gras.


The unusual composition of flavors will bring back to mind the most pleasant memories in your life. To cook this foie gras appetizer recipe, just prepare all necessary ingredients and follow directions.


  • 1/4 pound Medjool dates (packed 1/2 cup), pitted
  • 1/2 cup boiling-hot water
  • 1 tablespoon plus 1 teaspoon pomegranate molasses
  • 1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
  • 1 (6 1/2-ounces) block foie gras, chilled
  • Garnish: pomegranate seeds (from 1 pomegranate)


  1. Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
  2. Preheat broiler.
  3. Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
  4. Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
  5. Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

Cooks' notes:

  • Brioche can be cut (but not toasted) 1 day ahead and kept in an airtight container at room temperature.
  • Date purée can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.

2. Goose liver recipe: GOOSE LIVER WITH DRIED FIGS by Mario Batali

Among different goose liver recipes, we have chosen one that was created by a famous American chef Mario Batali. You have an amazing opportunity to prepare a true culinary treasure served in top restaurants in all over the world.


  • 2 goose livers
  • 1/2 cup white or cider vinegar
  • Instant flour, to dredge
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, thinly sliced into rings
  • 3 dried figs, rehydrated in warm water and thinly sliced
  • 1 cup sweet wine, Verduzzo or Dindorello
  • 1/4 cup dry wine, Soave
  • Salt and pepper
  • 1 teaspoon grated lemon zest
  • 1 bunch Italian parsley, finely chopped to yield 1/4-cup
  • 2 tablespoons butter


  1. Trim the livers of connective tissue and fat. Rinse in a cold water bath that has been augmented with the vinegar. Drain and pat dry. Slice into 1/2-inch thick slices, and dredge lightly with the flour.
  2. In a large, heavy-bottomed skillet, heat the olive oil over high heat until smoking. Add the liver pieces and sear until crisp and golden brown and medium rare inside, about 1 minute per side and remove to a plate. Be careful here as an extra minute in the pan can reduce your livers to liquid. Add the onion rings and cook over medium-high heat until they are softened and browned. Add the figs and the wines and cook over high heat scraping the bottom of the pan with a wooden spoon to dislodge any browned bits until reduced by half. Add the butter. Return the livers briefly to the pan to heat through, season sauce with salt and pepper, grated lemon zest, and parsley, and serve immediately.

The following two foie gras recipes answer the question how to make foie gras pate.


This foie gras pate recipe is a great choice, as gives you good mood for the whole day and a feeling of well-being to the body as well. Bon appetite!


  • 3 ounces duck fat
  • 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
  • 1 duck liver (about 3 ounces), cut into 1-inch pieces
  • 1/4 teaspoon herbes de Provence
  • 1 clove garlic, peeled and crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Cognac
  • 16 1/4-inch-thick horizontal slices from a small baguette, toasted


  1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
  2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
  3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
  4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.


Are you interested in how to make goose pate? The process of making it is described here, so that you can compare the taste of goose foie gras in the form of pate, as well as duck one (recipe #3) after using these two recipes.

Goose liver pate recipe is quite simple, it includes such steps as cleaning the livers, sautéing the liver with butter/goose fat and some shallot/onion, pureeing with some cream and melted butter or goose fat to get a smooth texture. To find out more details, check information below.


  • 2 lbs of goose liver
  • 2 sticks of butter
  • Few tablespoon of dry white wine, cognac, brandy, or Irish whiskey
  • 2 shallots
  • 1 tablespoon fresh sage or 1 tsp dry sage
  • 1/2 cup heavy cream
  • A pinch of nutmeg
  • Salt and pepper, to taste

For the goose liver, you can use authentic foie gras or ordinary goose liver. For the herbs, you can substitute sage for thyme. You can omit the bacon if you wish. You can also add more spices such as peppercorns and juniper berries if you want. Crush them with mortar and pestle or with a coffee grinder right before you use them.


  1. Clean the liver well from the veins and membranes. Cutting the livers into smaller size will make it easier to cook the liver.
  2. Some recipes suggest that you soak the livers in milk before you use, but some recipes do not think that this step is necessary. If you choose to soak the liver in milk, soak it for at least 3 hours.
  3. Chop the herbs and shallots finely.
  4. Melt few tablespoon of butter on a pan. Add the shallots and herbs and cook until soft. Add the liver. Season the liver with salt and pepper. Sautee for few minutes until the liver is thoroughly done. You need to keep flipping and stirring the liver.
  5. Add few tablespoon of the alcohol of your choice. You can set it aflame to burn out the alcohol. Scrape the bottom and the sides of the pan. Reduce until almost no liquid left.
  6. Meanwhile, melt the rest of the butter in the microwave or pan. Discard the foam. Reserve few tablespoon of the melted butter.
  7. Process the livers in the food processor or blender with the cream and melted butter until smooth.
  8. Oil a bowl, ramekin, or terrine. Transfer to the container. Drizzle with the reserved melted butter.
  9. Refrigerate for few hours to overnight to let it set.


Among a wide range of the recipes for foie gras, this one is probably the most practical, as keeping some jars of the delicacy on your shelf will definitely be useful during an unexpected visit of guests.


  • Goose or duck liver
  • Port
  • 0,5 tablespoon sugar
  • Salt and pepper to taste


Purified liver salt and pepper, fold in a tightly closed jar, pour the wine, add sugar and sterilize for 30 minutes at 100 ° C. the Dish is ready for use immediately after cooling, but after 2-3 months, foie gras has a more delicate flavor.

6. Foie gras burger recipe + foie gras sauce recipe: FOIE GRAS-STUFFED BURGERS WITH A COLATURA SPECIAL SAUCE

When it comes to burgers, these may be the pinnacle of luxury. Flavorful ground grass-fed beef with a hidden pocket of foie gras in the middle for intense richness. Foie gras sauce amps up the umami even further.

INGREDIENTS (for 6 Burgers)

  • 2lbs Ground Grass-Fed Beef
  • 6 tablespoon Grade A Foie Gras in 1 tablespoon cubes
  • 6 Burger Buns (we used potato buns)
  • 6 Romaine Leaves
  • 6 Slices of Beefsteak Tomato

Special Sauce:

  • 2 teaspoon Colatura Fish Sauce
  • ½ cup Mayonnaise (we prefer homemade mayo or Best Foods brand)
  • ½ cup Ketchup
  • 1 grind Pepper

Caramelized Onion:

  • 1 Whole Onion, cut into thin strips (julienned)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Unsalted Butter


  1. Caramelize the onion in the olive oil & butter.
  2. Optional (if grinding your own beef): Par-freeze the beef to firm it up. Put your grinder in the freezer as well to get it as cold as possible.
  3. Grind together the short rib and chuck with a large die. Grind once or twice, depending on the texture you prefer.
  4. Stuff a generous tablespoon of foie in the center of a cup of ground beef to make each patty. Press in the middle of each patty so it does not dome up when cooking.
  5. Generously season both sides of each patty with salt.
  6. Toast each bun in a buttered pan.
  7. Mix together the special sauce ingredients.
  8. Sear the burgers until cooked through with a nice crust on both sides.
  9. Spread special sauce on the buns, then add the burger patties, romaine lettuce, caramelized onions & tomato.


This foie gras recipe is a pretty unusual decision in the culinary sphere. Be sure that this dish in the company of good music contributes in a natural way to reduce stress and improve mood. Enjoy.


  • 2 rib eye steaks
  • 3-4 oz. foie gras
  • 8 teaspoon sugar
  • 1 cup dry red wine
  • 1 tablespoon butter
  • Salt and pepper


  1. Soak foie gras in salted water (about 1/3 cup salt to 1 cup water) for 1 hour.
  2. Slice foie gras into 1/3 inch thick pieces.
  3. Reduce sugar and wine in a saucepan until it is 1/2 or 1/3 of the original quantity.
  4. Salt and pepper steaks, sear in buttered pan till it gets as done as you like it, set aside.
  5. Sear foie gras in pan used to cook steak for about 1 1/2 minutes each side. Divide and place on top of steak.
  6. Drizzle sauce around steak and add a bit on the foie gras if you want.

To get three more recipes with foie gras, visit Marky’s blog. You will be surprised with such delicious suggestions!

8. Foie gras parfait.

9. Foie Gras Mousse with a cinnamon-ginger syrup.

10. Duck rillettes.

Choose your best foie gras recipe!

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