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, 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.