From student at Johnson & Wales University :


Foie Gras, Pommes et Framboises Gastrique

Foie Gras is perhaps the most luxurious, decadent and expensive ingredient with which chefs have the opportunity to work. As such, and as always, the product should be handled with the utmost care and respect. It should be presented beautifully, with careful attention to detail to demonstrate to your guest your level of appreciation and respect for the product.


Fattened duck or goose liver 1 each

Leek ¼” dice 1 each

Butter 5 tablespoons

Leek julienned, fried 1 each

Granny smith apple 2 each

Pumpernickel loaf sliced ½” or small croutons sliced ½” or small croutons

Kosher salt As needed / White pepper ground As needed

Black pepper coarsely ground As needed

For the sauce:

Port wine 2 cups

Brown sugar ½ cup

Apple cider vinegar 1 ounce

Currant jelly 4 ounces

Raspberries fresh ½ pint