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