Recipe courtesy of Artista
Episodes: Houston, TX and Houston, TX
Save Recipe Print
Yield:
1/2 gallon
Level:
Easy

Ingredients

Directions

Presoak the morels in the port wine. Once the mushrooms are reconstituted, strain and reserve the wine. Next, chop the morels into a small dice. In a 4-quart saucepan over medium-high heat, render the foie gras. Once rendered, add the glace de viande and reserved wine to the foie gras and reduce by half. Add the morels and heavy cream to the port reduction. Continue cooking until reduced by one-third. Once reduced, cool and store in an airtight container in the refrigerator for no more than 1 week.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Foie Gras

Recipe courtesy of Kenneth Johnson

Foie Gras

Recipe courtesy of Christine Sinko

Grilled Filet Mignon Stuffed with Foie Gras and Morel Sauce

Recipe courtesy of Joey Altman

Crispy Farm Raised Poussin with Foie Gras, Armagnac Sauce, Asparagus, and Morels

Recipe courtesy of Cyril Renaud

Foie Gras Tartines

Recipe courtesy of Laura Calder

Foie Gras Doufu

Recipe courtesy of Masaharu Morimoto

Foie Gras Lollipops

Recipe courtesy of The Venetian Las Vegas

Foie Gras with Quince

Recipe courtesy of Martha Stewart

Foie Gras Lollipops

Recipe courtesy of Nadia G|Nadia G

Browse Reviews By Keyword