Chef Ryan Ratino suggests brining split lobes of foie gras in white port and Cognac for 24 hours, cooking them briefly, and chilling immediately to prepare a delicious pâté.
He emphasizes seasonal pairing for serving foie gras, recommending figs in late summer, pears and apples in fall, and mangoes in summer to complement its rich flavor.
[
Collection
]
[
|
...
]