2 Unique Recipes With Foie Alternatives
Food Recipes

2 Unique Recipes With Foie Alternatives

In recent years, the health consciousness of consumers has spurred the demand for alternative ingredients in traditional foods. This means that chefs and food manufacturers must continue creating innovative solutions to meet this growing demand while still using natural ingredients. Foie is one such ingredient that many people are hesitant to use, however, there are several foie alternatives available in the market for those who want to eat this type of product. 

In response to the growing awareness of animal rights and the negative impact of factory farming on our environment, many chefs are choosing to use other natural and creative foie alternatives in their recipes.

Fortunately, there are plenty of delicious foie alternative recipes out there, like FoieGood products that ensure the highest standards of animal welfare

 

Benefits of FoieGood Products

The ability to enjoy foie superior flavor without feeling guilty is one of the main advantages of FoieGood products. The company was established with the commitment to provide the best possible conditions for the welfare of their ducks.

The ducks are well-taken care of. They are raised outside, with access to open water and room to wander. They are never caged or force-fed and are allowed to grow slowly. Additionally, the animals have a natural, vegetable-based diet that includes at least 70% grain.

FoieGood was born because of a wide experience in the sector, and of an intense R&D activity, focused on projects aimed at obtaining products of the highest quality and constantly improving the welfare of ducks.

The objective of FoieGood products is to provide consumers with the finest possible substitute for items made from foie gras duck.

 

Recipes using foie gras alternatives

Here are two recipes using foie alternatives made of FoieGood products:

 

Baguette with duck spreadable and cherry fig jam

This FoieGood Duck Spreadable has a rich, creamy texture, a flavorful truffle undertone, and an intense flavor. Ingredients for this recipe include:

  • FoieGood Duck Spreadable with Truffle
  • a quarter teaspoon of dried Thyme
  • a quarter teaspoon of Kosher salt
  • a quarter teaspoon of black pepper
  • a half cup of white vinegar
  • 1 tablespoon of Light Brown Sugar
  • One Bay Leaf
  • Five Black peppercorns
  • a pinch of Kosher salt
  • a pinch of Dried Red Pepper Flakes
  • one clove of thinly sliced garlic
  • one thinly sliced shallot
  • one-quarter cup of Dried Cherries
  • Five stemmed and quarter-inch-sized chunks of around 3 ounces of dried figs.
  • Granulated Sugar, 1 Tablespoon
  • 1 cup of red wine
  • Water, 3/4 cupful
  • 1 tablespoon lemon juice
  • a demi-baguette cut in half crosswise and horizontally, about 12″ long.

 

Preparation

  1. The pickled shallots are prepared first by combining the brown sugar, bay leaf, garlic, salt, red pepper flakes, white vinegar, and black peppercorns. The shallots are then added, and the mixture is simmered for one minute.
  2. Take the dish off the heat and place it in a glass container to cool.
  3. In a medium saucepan, combine the cherries, figs, red wine, lemon juice, sugar, and water to make the cherry fig jam. Over medium-high heat, bring to a boil while stirring until the sugar dissolves. Boil the mixture for another 15 to 20 minutes, stirring regularly, or until most of the liquid has evaporated. After that, add to a food processor and pulse until the mixture is spreadable.
  4. To make the sandwiches, spread the cherry fig jam on the cut sides of the baguette. Add the FoieGood duck spreadable and pickled shallots on top.

 

Duck escalope with mango

This recipe for foie gras alternatives is amazing. The foie escalope should be grilled with care, this demands a precise cooking time as the meat is quite fatty. Due to the ease with which the fat melts when you cook food too much, you will lose a lot of volumes. However, a little cooking will leave your foie uncooked. Additionally, the right timing is drastically altered by the temperature.

The ingredients include:

  • 2 pieces of FoieGood Duck escalopes 120g
  • 1 little mango
  • One coffee scoop of salt
  • White pepper (to taste)
  • Olive oil

 

Preparation

  1. Season the escalopes with some pepper (as much as you’d like). While you prepare the mango, leave it to cool to room temperature.
  2. After peeling the mango, take two pieces that are around the size of the FoieGood escalopes.
  3. Heat up an iron skillet over the fire. The mango slices should have olive oil applied to both sides. Put the mango on the grill when the skillet is extremely hot and keep the heat at medium.
  4. Once the sleeve is grilling, place a second nonstick skillet over medium heat. While they are still cold, place the two escalopes in the oil to fry. The scallops should be salted.
  5. Turn the foie escalopes and the pieces of mango after five minutes. Sprinkle some sea salt liberally on the scallops on opposite sides.
  6. Give the mango and foie another five minutes to cook.
  7. Turn off the heat and serve the foie with the mango.

 

Get to Cooking!

Thanks to the alternatives that exist in the market for foie products, you can now enjoy many recipes without worrying about animal welfare. 

If these recipes have made your mouth water, do not hesitate to try them and leave all your guests speechless.

Foie Alternatives

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