Foie gras cubes can be quickly seared in a smoking hot, dry pan straight from the freezer. Serve seared foie gras cubes with toasted brioche as a cocktail canape, for breakfast alongside scrambled eggs in place of sausage or bacon, or in a salad instead of lardons. Toss cubed foie gras with pasta for a rich sauce or make foie gras compound butter to use atop a filet mignon. Cubed foie gras can also be used as you would a full lobe for making terrines, custards, and mousses.
Pair foie gras with flavors like truffles (fresh truffles or white truffle oil), cloves, nutmeg, allspice or fruit (especially apples, figs, or grapes).
Foie Gras Recipes