<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	xmlns:media="http://search.yahoo.com/mrss/"
	>

<channel>
	<title>
		Gourmand Asia	
	</title>
	<atom:link href="https://www.gourmandasia.com/ingredients/foie-gras/feed" rel="self" type="application/rss+xml" />
	<link>
		http://www.gourmandasia.com/ingredients/foie-gras		
	</link>
	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
	<lastBuildDate>Fri, 13 Nov 2020 10:34:06 +0000</lastBuildDate>
	<language>en-US</language>
		<sy:updatePeriod>hourly</sy:updatePeriod>
		<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=6.8.1</generator>
	<item>
		<title><![CDATA[Pan-seared foie gras with marinated prunes and spices]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-marinated-prunes-spices-3235.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-marinated-prunes-spices-3235.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 04 Jul 2015 06:36:08 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-marinated-prunes-spices-3235.html</guid>
		<description><![CDATA[Discover our easy recipe to try your hand at a pan-seared foie gras with marinated prunes and spices. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Put&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/veal-saute-dried-prunes-347.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; prunes&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;two hours&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before the preparation&#60;/span&#62;, pour in the &#60;span class=&#34;hps&#34; &#62;Pineau&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spice blend.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Brush&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;lime&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;into thin slices.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;parsley and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thin out&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; Place the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;foie gras mousse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;piping bag fitted with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a nozzle&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; Slightly cut the &#60;span class=&#34;hps&#34; &#62;prunes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and stuff&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;foie gras mousse&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Re&#60;/span&#62;frigerate.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Sl&#60;span class=&#34;hps&#34; &#62;ightly flour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;foie gras&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Heat a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;skillet with no fat added. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Place the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;floured&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices of foie gras&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;1 minute&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on each side.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Divide them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on plates&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;stuffed&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-marinated-prunes-spices-3235.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-marinated-prunes-spices-3235.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-marinated-prunes-spices-3235.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-marinated-prunes-spices-3235.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2014/01/foie-gras.jpg" length="156690" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Oysters with foie gras chantilly]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/oysters-with-foie-gras-chantilly-17636.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/oysters-with-foie-gras-chantilly-17636.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 25 Jun 2015 03:31:06 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fish/oysters-with-foie-gras-chantilly-17636.html</guid>
		<description><![CDATA[Discover our recipe for succulent oysters with foie gras chantilly. Original and easy to do.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;40 g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cream&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the diced &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;foie gras&#60;/a&#62;&#60;/span&#62;, salt and pepper. &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62;, let &#60;span class=&#34;hps&#34; &#62;cool and &#60;/span&#62;refrigerate.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Meanwhile&#60;/span&#62;, open &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/hot-oysters-grapefruit-vinaigrette-9670.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;oysters&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;by&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6 on a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bed of coarse salt&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Whip the foie gras cream&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the remaining&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cream&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chantilly-cream-and-almond-tuiles-11036.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chantilly&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Make&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small&#60;/span&#62; &#60;em&#62;&#60;span class=&#34;hps&#34; &#62;quenelles &#60;/span&#62;&#60;/em&#62;&#60;span class=&#34;hps&#34; &#62;and place on top &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;of the oysters&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;truffle shavings&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve immediately&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-with-foie-gras-chantilly-17636.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-with-foie-gras-chantilly-17636.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-product/fish/oysters-with-foie-gras-chantilly-17636.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2014/03/Huitres.jpg" length="98391" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Foie gras and cocoa crème brûlée]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 18 Jun 2015 09:20:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Starters]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html</guid>
		<description><![CDATA[We suggest you an excellent sweet and sour recipe: crème brûlée with foie gras and bitter cocoa. This is easy to do and very tasty.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat the milk&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/duck-foie-gras-au-torchon-3233.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; &#60;span class=&#34;hps&#34; &#62;foie gras&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;into cubes,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cold cream&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;egg yolks&#60;/span&#62;, salt, granulated &#60;span class=&#34;hps&#34; &#62;sugar,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 spice blend &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and port&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;wine&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add the warm milk and stir&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Strain the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mixture&#60;/span&#62;, cover and refrigerate&#60;span class=&#34;hps&#34; &#62; for 2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hours&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;3/4 -&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;95&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Divide&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/scones-cream-fig-jam-11175.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; cream&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ramekins&#60;/span&#62;, place a baking dish &#60;span class=&#34;hps&#34; &#62;and pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hot water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;halfway up&#60;/span&#62; to &#60;span class=&#34;hps&#34; &#62;the containers.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;35 to 45 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;so &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;that the creams&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;are&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;just&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;taken&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Let cool&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the fridge for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;3 hours&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Remove the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cream&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;just&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before serving&#60;/span&#62;, sprinkle...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2014/12/151783.jpg" length="113681" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Pan-seared foie gras]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-3152.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-3152.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 17 Jun 2015 08:00:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-3152.html</guid>
		<description><![CDATA[We suggest you this recipe to cook a pan-seared foie gras. A dish to enjoy with family.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Reduce the&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-salad-thyme-balsamic-vinegar-3772.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;balsamic &#60;span class=&#34;hps&#34; &#62;vinegar&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;in a pan&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;5 to 10&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;syrupy consistency.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Remove&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bread crust&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into cubes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Heat the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;frying pan and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;brown the&#60;/span&#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/breaded-chicken-breasts-2599.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; &#60;span class=&#34;hps&#34; &#62;bread&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a few minutes.&#60;/span&#62; Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong title=&#34;Cuisinez un filet mignon en cro&#251;te d&#8217;&#233;pices (Vid&#233;o)&#34;&#62;3. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Salt and pepper the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-creme-brulee-16029.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;foie gras&#60;/a&#62;&#60;/span&#62;. F&#60;span class=&#34;hps&#34; &#62;ry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 to 2 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on each side.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into bites&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;croutons and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a dash of balsamic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;syrup.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-3152.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-3152.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-product/meat/pan-seared-foie-gras-3152.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2014/07/foie-gras.jpg" length="227135" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Dried fruit balls]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/appetizers/dried-fruit-balls-9702.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/appetizers/dried-fruit-balls-9702.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 14 Jun 2015 12:33:29 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/appetizers/dried-fruit-balls-9702.html</guid>
		<description><![CDATA[A recipe ready in 15 minutes for the appetizer!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Heat a pan with no fat added. Brown the pine nuts and almonds flakes. Place in 2 shallow dishes. Remove the seeds and chop the dates. Chop the dried &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/apricot-pizza-170.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;apricots&#60;/a&#62;. Place in 2 shallow dishes and the raisins in a third one.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;With a teaspoon take &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/scallop-foie-gras-bites-15757.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;foie gras&#60;/a&#62; and shape into a ball. Roll them in the almond flakes and place on a plate. Do the same with the other balls, coating them each with a different ingredient. Set aside in the fridge until you want to serve.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; For presentation, prick the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-meatballs-10783.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;balls&#60;/a&#62; with cocktail picks. You can serve it as an appetizer or starter.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit&#160;: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/dried-fruit-balls-9702.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/dried-fruit-balls-9702.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-dish-type/appetizers/dried-fruit-balls-9702.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/03/090968-bass-def.jpg" length="152304" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Foie gras and fig risotto]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/foie-gras-and-fig-risotto-3231.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/foie-gras-and-fig-risotto-3231.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 10 Jun 2015 02:29:56 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/foie-gras-and-fig-risotto-3231.html</guid>
		<description><![CDATA[Do you like risotto? Here is a variant with foie gras and figs. Follow our quick recipe and enjoy.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; In a saucepan, leave the stock &#60;span class=&#34;hps&#34; &#62;to simmer&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;another pan&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onion and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fry&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Before&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onion is too&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;golden&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-rice-10651.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rice &#60;/a&#62;and stir with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a spoon.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-white-wine-sauce-16349.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;white wine&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;and leave to boil&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;until complete evaporation&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the stock &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;over rice&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;a ladle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;at a time,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;all&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is absorbed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before pouring the next ones. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;from time to time&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Meanwhile&#60;/span&#62;, cut &#60;span class=&#34;hps&#34; &#62;figs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/martell-pairing-foie-gras-lollipops-19941.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; foie gras&#60;/a&#62;&#60;/span&#62; into &#60;span class=&#34;hps&#34; &#62;cubes.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Once&#60;/span&#62; the stock &#60;span class=&#34;hps&#34; &#62;is &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;incorporated&#60;/span&#62;, remove from the heat &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/foie-gras-and-fig-risotto-3231.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/foie-gras-and-fig-risotto-3231.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/foie-gras-and-fig-risotto-3231.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/foie-gras-and-fig-risotto-3231.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2014/06/risottofoiegrasfigues.jpg" length="88644" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Tournedos rossini with chanterelle mushrooms]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/tournedos-rossini-chanterelle-mushrooms-10796.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/tournedos-rossini-chanterelle-mushrooms-10796.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 06 Jun 2015 00:01:49 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/tournedos-rossini-chanterelle-mushrooms-10796.html</guid>
		<description><![CDATA[Here is a recipe to prepapre tournedos rossini with chanterelle mushrooms. A dish for gourmets and good meat lovers.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; In a skillet, sear 4 slices of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-fillet-asparagus-sweet-sour-sauce-15667.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;beef&#60;/a&#62; fillet for 2 minutes on each side with 20 g of hot butter. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Keep the fat from the cooking and deglaze with 10 cl of port wine and 30 cl of veal stock, then leave to reduce for 4 minutes, whisking. Pass the sauce through a chinois.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Cut 200 g of duck &#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/martell-pairing-foie-gras-lollipops-19941.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;foie gras &#60;/a&#62;into 4 slices of about 1 cm thick. Sear them for 1 minute on each side in a hot pan. Sprinkle with sea salt and pepper, drain on a paper towel immediately.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Preheat the oven at&#160;210&#176;C (th. 7). Reheat the sauce in a&#60;em&#62; bain-marie&#60;/em&#62;, add a little butter and 40 g of truffle (optional) cut into strips. Save 4 slices for the decoration.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Put back the meat in a skillet to brown. Sprinkle with the sauce and set aside over low heat.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Turn off the oven. Bake the slices of foie gras. Toast lightly the 4 slices of bread without the crust. You can give them shape with a cookie-cutter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;7.&#60;/strong&#62; Divide the tournedos onto plates, then place the foie gras on top. Add the toast, cover with sauce and end with the truffle slices.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; For a festive note, serve with sauteed &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/salmon-fillet-chanterelle-mushrooms-8765.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chanterelles&#60;/a&#62; and porcini mushrooms.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/tournedos-rossini-chanterelle-mushrooms-10796.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/tournedos-rossini-chanterelle-mushrooms-10796.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-product/meat/tournedos-rossini-chanterelle-mushrooms-10796.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2014/10/tournedos1.jpg" length="91930" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Foie gras with caramelized mango bites]]></title>
		<link>https://www.gourmandasia.com/non-classe/foie-gras-with-caramelized-mango-bites-3154.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/non-classe/foie-gras-with-caramelized-mango-bites-3154.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 06 Jun 2015 00:01:22 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Non classé]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/non-classe/foie-gras-with-caramelized-mango-bites-3154.html</guid>
		<description><![CDATA[Gourmand Asia suggests you this recipe of foie gras bites with caramelized mango. Enjoy it as an aperitif or as a starter.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Remove&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the crust of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6 slices of &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/pain-depices-need-know-scrumptious-treat-7786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;pain d&#8217;&#233;pices&#60;/em&#62;&#60;/a&#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut them into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small squares.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small mango,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;not too&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ripe&#60;/span&#62;, cut &#60;span class=&#34;hps&#34; &#62;into pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slightly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;smaller than the &#60;em&#62;pain d&#8217;&#233;pices&#60;/em&#62; &#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Let them brown&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with 20 g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter in a pan&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 teaspoon of &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;liquid honey&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; 3 pinches of &#60;span class=&#34;hps&#34; &#62;brown sugar, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;allow to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;caramelize&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 minutes.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;Place &#60;span class=&#34;hps&#34; &#62;1 piece of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mango&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;square&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of &#60;em&#62;pain d&#8217;&#233;pices&#60;/em&#62;&#60;/span&#62;, leave to &#60;span class=&#34;hps&#34; &#62;cool.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-creme-brulee-16029.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; foie gras&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;into small and top &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mangoes.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;You can&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lightly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dust with&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tarte-aux-poireaux-et-curry-5792.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; curry&#60;/a&#62;&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/non-classe/foie-gras-with-caramelized-mango-bites-3154.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/non-classe/foie-gras-with-caramelized-mango-bites-3154.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/non-classe/foie-gras-with-caramelized-mango-bites-3154.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/non-classe/foie-gras-with-caramelized-mango-bites-3154.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2014/07/bouchees-foie-gras.jpg" length="42076" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Foie gras crème brûlée]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-creme-brulee-16029.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-creme-brulee-16029.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 30 May 2015 02:34:52 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Starters]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-creme-brulee-16029.html</guid>
		<description><![CDATA[Your guests will be impressed with this foie gras crème brûlée. Follow our easy recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Cut the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/foie-gras-mushroom-cappuccino-15750.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; foie gras&#60;/a&#62; into cubes. Pour the cream and the milk in a pan and bring it to a boil. Remove from the heat and add the foie gras, salt and pepper. Blend until a smooth mixture. Leave to cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Preheat the oven at 100&#176;C (th. 3/4). Whisk the yolks and pour over the cooled mixture while stirring. Divide the cream into the small glasses and put in the oven on a baking dish. Pour hot water on the bottom and bake for 30 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Remove from the oven. Leave to cool. Place in the fridge overnight.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Before serving, sprinkle powdered &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/sugar-coconut-cookies-4247.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sugar &#60;/a&#62;and caramelise with a torch. Serve immediately.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-creme-brulee-16029.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-creme-brulee-16029.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-creme-brulee-16029.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/creme-brulee-au-foie-gras-166375.jpg" length="106552" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Scallop and foie gras bites]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/scallop-foie-gras-bites-15757.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/scallop-foie-gras-bites-15757.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 19 May 2015 07:19:34 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Poultry]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/poultry/scallop-foie-gras-bites-15757.html</guid>
		<description><![CDATA[Simple to prepare, but very festive, these small bites of scallops and foie gras will delight all gourmets.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Cut the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/foie-gras-lollipops-16026.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;foie gras &#60;/a&#62;into fine slices, then into small squares of about 3cm. Wash and dry the figs, then cut into small quarters. Wash and dry the chives. Rinse and dry the scallops.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Melt the butter in a&#160;skillet and sear the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/scallop-leek-gratin-10803.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;scallops &#60;/a&#62;for 2 minutes on each side. Add pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Divide the scallops into small dishes and top with a square of foie gras. Decorate the pieces with&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/fig-jam-tart-7371.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; figs &#60;/a&#62;and sprigs of chives. Sprinkle sea salt and serve.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/scallop-foie-gras-bites-15757.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/scallop-foie-gras-bites-15757.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-product/poultry/scallop-foie-gras-bites-15757.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/bouchee-de-saint-jacques-au-fois-gras-188386.jpg" length="107484" type="image/jpeg" />	</item>
	</channel>
</rss>
