What is foie gras?

Foie gras is a luxury food product made from the liver of specially fattened ducks or geese. The term “foie gras” is French for “fat liver.” Foie gras is highly prized in French cuisine and is considered a delicacy in many parts of the world. It can be served in various ways, such as seared, poached, or as a pâté. For those interested in experiencing the exquisite taste of foie gras, you can buy duck foie gras at gourmetfoodstore.com.

Apples on a table


For the Pancakes

3 Russet potatoes, peeled

1 medium onion

2 large egg and 1 egg yolk 

6 or more tablespoons all-purpose flour

½ teaspoon baking powder

Salt and freshly ground pepper to taste

1 duck fat (7 oz.)

6 duck foie gras slices

Applesauce and crème fraîche  for serving (optional) 

Escalloped Apples & Sauce

2 medium Granny Smith or other tart green apples, peeled, cored, and cut crosswise in 1/8-inch slices (reserve trimmings)

1¼ cups duck and veal demi-glace

1 tablespoon unsalted butter

Juice of ½ orange with zest 

Juice of ½ lemon

3 tablespoons Armagnac 


  1. Traditional potato pancakes often become too moist and rely heavily on flour to absorb excess water, affecting their texture. This method focuses on removing as much water as possible from the potatoes to minimize the need for flour, resulting in lighter and more flavorful pancakes.
  2. To achieve this, thoroughly drain and press the shredded potatoes. This step significantly improves the lightness and taste of the final product.
  3. Utilize apple trimmings to enhance demi-glace by boiling and simmering for 30 minutes, then straining and keeping it warm.
  4. Cook apple slices in a nonstick saucepan with butter until tender. Add orange juice, zest, lemon juice, Armagnac, and salt to taste. Continue cooking until apples are tender, then remove them from the pan. Add strained demi-glace to the pan, allowing it to pick up the butter and apple flavors, then reduce until thickened.
  5. Begin by grating 2½ potatoes into a bowl of cold water using a wire grater. Switch to a box grater for the remaining potato portion to create texture. Add salt to the water.
  6. Similarly, grate half of the onion into the potato and water mixture using the wire grater, then shred the remaining half directly into the bowl. Soak potatoes and onions for 15 minutes, then strain and discard the water. Press the shredded potatoes to remove excess water, noting the collected white starch at the bottom.
  7. After draining, return the shredded potatoes to the bowl with the starch. Add eggs, yolk, salt, pepper, baking powder, and just enough flour to cover the surface. Stir gently to combine.
  8. Heat duck fat in a skillet until about 375 degrees F. Form the potato mixture into loose pancakes and fry until browned and crispy on both sides. Remove and keep warm in the oven.
  9. Strain cooled duck fat to remove any potato bits and set aside for later use.
  10. Season foie gras slices with salt and pepper, then sear until lightly browned and medium-rare inside.
  11. Serve potato pancakes topped with apple slices and foie gras medallions, spooning sauce over them. Optionally, serve with applesauce and crème fraîche.