From Simple to Because I Can

I quickly went from looking at the simple assemblage of ingredients to a “what if” scenario. I thought further about our hot foie gras terrine and its applications. Today, I put together a hot foie gras crepe with an apple, barberry, and jalapeno filling bound with a cider vinegar fish sauce and topped with young celery. While this is our first attempt with the foie gras crepe, I look forward to making a foie gras lasagna as well as a ravioli of foie gras with the same process.