The Dickens Burger, made with ground goose (or duck or turkey) with a molten foie mousse center and Stilton Cheese on a puff pastry “bun”.

Pheasant Souvaroff in madeira sauce with fois gras and truffles –– it’s from Craig Claiborne’s dream menu (fork-list).

Katniss munches on goose liver and puffy bread in the Capitol. Here’s a quick way to re-create it for a Hunger Games party!

Guilty Kitchen’s inaugural Tipple Tuesdays: How to pair dark, winter ales (such as Barley Wine) w/ meats & cheese for a holiday platter.

Foie Gras Terrine with plum, bitter almond, and Umeboshi from Eleven Madison Park in NYC

This seasonal duck, squash and cranberry ravioli is complemented by a simple yet extraordinary sauce. (in French)

Pasta with truffled foie gras from D’Artagnan and artichoke on a demiglace sauce with a crisp parmesan crust… one of the best ever!

Hate liver? So did I until I made this curry pate en terrine with mango chutney.

Soon this tousle of croutons, foie gras, cheese and smoked duck will be covered by a molten blanket of chestnut lentil soup!

Prune Stuffed Gnocchi with Seared Foie Gras and a Vin Santo Glaze

Pumpkin cream and foie gras.

Fried foie gras with caramelized mango slices on toasts of brioche for a special Christmas dinner.

It’s the Holy Grail of duck hunting: A wild ‘foie gras,’ a fatty, unctuous – and wild -duck liver. Sear it simply with balsamic vinegar.

Foie gras with waffles at Michy’s, Michelle Bernstein’s restaurant in Miami

100% local canapés: foie gras tartlets with beet and pink currant purées.

Seared foie medallion with roasted strawberries, quail, braised dandelion greens, rhubarb sauce