Foie Gras

Recipe courtesy Christine Sinko

Show: BBQ with Bobby FlayEpisode: Extreme BBQ

Recipe categories: Goose,
more
- Cuisine : French , European
- Technique : Puree
- Occasion : Dinner Party
- Who's Dining : For a Crowd
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(2)

Rated 5 stars out of 5

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Total Time:: 5 min
Prep: 5 min

Yield:: 6 to 8 servings

Level:: Easy

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Ingredients

1 (6 -ounce) can goose foie gras, at room temperature
1 stick unsalted butter, at room temperature

Directions

Combine foie gras and butter in a food processor and blend until creamy. Serve immediately with water crackers.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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By Mr. Rabor

Wellington, FL

on July 31, 2009
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Linda, shame on you trying to make others feel bad about eating duck or goose liver. Furthermore, there is no pain to the animal. Clearly, they are fed very well. Enjoy foie gras it is truly a treat.

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By williamsav_7808930

Beaumont, TX

on June 07, 2007
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get a life

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