foie gras

  • French Summer Recipes

    What can make you think of French cuisine? Is it a good old French comedy you watched on Friday night? Is it your favorite French song by Edith Piaf or Charles Aznavour? No doubt, you have a very original taste, in every sense of this word, if you do like something particular from French cinema or music.

  • Christmas Dinner for Two

    It is Christmas time again! How wonderful it is to repeat these words! Day after day more and more shop windows are getting decorated with smaller and bigger Santas and their reindeer, while the neighborhood is gradually turning into a fairytale town with numerous lights sparkling cheerfully as the evening comes. Beautiful Christmas songs are playing everywhere, and the spirit of the great holiday is hovering over houses and streets.

  • Legendary French Cuisine: What Makes It So Gorgeous?

    Although there does not need to be any special occasion to share our best impressions about French gastronomy and everything it has given to us, nowadays this nation of real gourmets is preparing to celebrate a big holiday. And we decided that it could be a nice reason to discover something utterly delicious about them.

  • Foie Gras Mousse with a cinnamon-ginger syrup

    Foie Gras Mousse with a cinnamon-ginger syrup is a great combination of an unbelievably creamy taste of the mousse, soft spongy texture of gingerbread, which is used to line ramekins, and scrumptious sauce. Cook using Marky’s duck liver foie gras to make the best mousse ever. See the directions.

  • Duck rillettes

    Meet the true culinary treasure of French cuisine – Duck rillettes – a super delicious spread for a toasted baguette. We recommend you to cook plenty of rillettes, place the product in the glass jars or ceramic pots, redistribute fat over rillettes and cover with plastic wrap, put in a cool place for a couple of weeks. Serve as a cold appetizer with lightly toasted rustic bread, pre-warmed to room temperature.  

  • Traditional French Christmas dinner

    If you're not going to Paris for Christmas, you can always bring French Christmas home. Traditional french-style Christmas dinner isn't complete without Foie Gras. Foie Gras is well-known and popular delicacy that gives a gourmet touch to your holiday festivities.

    How to make a traditional french holiday dinner?

  • Fresh Ideas Of Thanksgiving: 4 Surprising Recipes For Festive Menu

    We all love Thanksgiving Day for the appetizing meal and an abundance of traditional dishes. Every year we celebrate this holiday, eating turkey, buttery mashed potatoes and green bean casserole before finishing with the pumpkin pie. Marky's offers you add a diversity to the menu and cook something traditionally delicious but definitely unusual. We have collected for you few fresh ideas for a celebratory banquet.

  • Duck Foie Gras Parfait

    Today Marky's share with you a stunningly delicious dish - parfait of foie gras.

    In the world there are about 70 different recipes of duck liver parfait. We share with you the most proven one giving a good result.

  • Whole roasted turkey with foie gras and black truffle stuffing

    Ingredients

    Marinated Foie Gras:

    1 lb. Hudson Valley Grade-A foie-gras slices or pieces 

    1 1/2 tsp. Maldon Salt

  • Tournedos Rossini - Medallions of Beef with Foie Gras and Truffles

    beef-tenderloin-foie-gras-truffle-sauce-recipe2

    This winning combination is known in the classic French repertoire as tournedos Rossini. The story is that the composer Rossini, a devoted fan of truffles, asked a chef to prepare this dish. The chef balked, suggesting that it was ill-conceived. The maestro said that if the chef was offended, the maestro himself could prepare the dish quickly while the chef’s back was turned. The word tournedos thus supposedly comes from the French phrase tourner le dos, to turn one’s back.

    Prepare this when pouring a prodigious red wine, and you surely won’t be vexed.

    – Katherine Alford

  • Seared Foie Gras w/Chardonnay - Grapefruit Reduction

    seared-foie-gras-grapefruit-reduction

    "Serve this dish with a sweet wine that offers aromas of dried peaches and candied citrus, such as Seyval Late Harvest “Romance,” Clinton Vineyards, 2006, Hudson Valley, New York." – Chef Laurent Tourondel

  • History of Foie Gras

    duck feeding2

    Literally translated from French, foie gras means "fat liver," but its origins date back far before French cooking made it a delicacy.  The ancient Egyptians hunted and then domesticated geese, and discovered that waterfowl developed large, fatty livers after eating large amounts in preparation for migration.  To replicate this naturally occurring large liver, the Egyptians, over 4000 years ago, developed the technique now known as gavage to produce a fattier bird.

  • Foie Gras Toasts with Greens and Verjus Port Glaze

    foie gras on toast

    These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

  • Types of Foie Gras

    types of foie gras

    In France, foie gras exists in different, legally defined presentations.

    • foie gras entier (whole foie gras), made of one or two whole liver lobes; either cuit (cooked), mi-cuit (semi-cooked), or frais (fresh);
    • foie gras, made of pieces of livers reassembled together;
    • bloc de foie gras, a fully cooked, moulded block composed of 98% or more foie gras; if termed avec morceaux ("with pieces"), it must contain at least 50% foie gras pieces for goose, and 30% for duck.

  • Free-Range Turkey with Foie Gras Stuffing

    thanksgiving free-range turkey with foie gras stuffing

    A lovely way to add some decadence to your free-range turkey with foie gras stuffing