Searing Foie Gras with Chef Anita Lo and Ariane Daguin

Visit the D'Artagnan website to purchase foie gras, learn more about foie gras or explore foie gras recipes.
www.dartagnan.c...
ABOUT THIS VIDEO...
Making seared foie gras is easier than you think! Join longtime friends and liver-lovers, Ariane Daguin and award-winning chef, Anita Lo, in the kitchen at Annisa, in New York City, where they'll share foie gras fundamentals and two easy, yet impressive preparations.

[@dangeloromero3874]

"MINES A BURGER"
most epic thing ever said.

[@atmatheprophet]

I love foie gras and these recipes. I shall have to give them a try soon.

[@frankroche9015]

94 people have exceptional taste buds. 15 people just don't understand!

[@rickmang9545]

This reminds me to go eat more foie gras. Thanks!

[@MTLJack]

@natmossbim123 in quebec, we have foie gras poutine, very good as well.

[@GCOUNDOU]

about to enjoy a single serving for breakfast with blueberries on the side

[@DArtagnanFoods]

Fabulous!

[@brianhudson7822]

LES CANARDS ET LES OIES; VIVE LE FOIE GRAS!

[@francischow9035]

Arn't the liver a bit too burnt??

[@JEMHull-gf9el]

I want it so bad.

[@jinn194]

Foie Gras has a strong livery taste, so you need something sweet to help neutralize the strong natural taste like caramelized apples or pears. Eating it on it's own destroys the experience of having good foie gras, not the other way around.

[@googo151]

LIVER OF A VIGOROUSLY FORCE FED DUCK.

[@grovermartin6874]

Not in the US. It is illegal to "vigorously... force feed" a goose or duck. Has been illegal for decades.

[@sincity9915]

Burn and overcooked

[@cyrilpiwetz8680]

way overcooked