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Discover the infinite preparations of foie gras and our entire line of Sonoma-Artisan products. These recipes reflect traditions enjoyed by thousands of food enthusiasts at trade shows, non-profit fundraisers and culinary events throughout the country. Bon Appetit!

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  • For nice, smooth slices of foie gras, dip a sharp knife in hot water before each slice.
  • A good, heavy sauté pan is very important for searing foie gras, as it should be sautéed over very high heat (big iron, big fire).
  • To create a bain-marie or “water bath,” place terrine in a Pyrex dish and fill halfway with room temperature water. This provides gentle, even cooking when placed on the middle rack of the oven.
  • Moulard duck fat imparts a delicious but mild flavor when used to sauté vegetables and meats. The fat that melts from the foie gras and duck skin during cooking can be strained into small containers and saved for future use. It can be refrigerated up to 30 days or frozen.