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Pan-Seared Foie Gras with Figs and Port Wine Sauce Recipe

Pan-Seared Foie Gras with Figs and Port Wine Sauce

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Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on July 31, 2009

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    This delicious food certainly doesn't deserve political attacks from misinformed animal rights proponents, especially considering the number of untruths repeated about this technique. Foie gras is NOT the result of mistreating ducks or causing "disease" in ducks. Ducks are not human and their livers react to gorging on grain totally differently than humans would. In ducks, the result is a natural fattening of the liver that enables them to make long flights south in the fall without eating. Ducks had been fattening their own livers by overeating for millennia before the Romans noticed the phenomenon and imitated it with domesticated ducks so they could have fatty liver year 'round. Anyone who has ever bothered to visit a modern duck farm that specializes in foie gras has realized that the ducks are not mistreated and actually take to the overfeeding with no apparent discomfort or fear. The simple non-hysterical truth is that the ducks' livers go back to normal size, with no discernible damage or disease, once the over-feeding stops.

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  • on July 24, 2009

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    This is probably one of the best fois gras presentations in the world! Actually, a foia gras ravioli at Le Grand Vefour was up there too. Anyway; to have this glorious recipe rated only three star is totally misleading. The food is what we are talking about here. These "activists" are discusting in their affecting a food rating because of their silly cause. We implore the Food Network to correct this and eliminate comments that nothing to do with the quality of the recipe.

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  • on January 10, 2009

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    I will serve this foie gras at every opportunity. With this recipe, every vegan will be converted!

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  • on January 02, 2009

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    This is not a pulpit for "compassion" or other personal agenda - it is an area for reviews of this recipe. Regardless of your outlook on the topic of Foie Gras, please respect the other viewers' rights and cease the politicizing.

    That said, I have recently tested this recipe and found it to be exquisite.

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  • on January 14, 2006

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    This recipe is so good.The richness of the foie gras with the figs and port, incredible. Pretty easy as well.

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  • on June 25, 2004

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    This recipe will dazzle guest. Great for an initiate to Gourmet preparation.

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