Ingredient: foie gras

Stuffed Lamb Leg With Pistachio, Greens and Apricot

Recipe courtesy of Michael Lamping, CEC, Executive Chef, Dallas (Texas) Athletic Club...

Foie Gras Schnitzel

Recipe courtesy of Nelson Banegas, Sous Chef, Siwanoy Country Club (Bronxville, N.Y.)...

Duck Duo

Recipe courtesy of Adam Minicucci, Executive Chef, The Country Club of North Carolina, Pinehurst, N.C....