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This is a recipe for foie gras lovers and die-hard cooks. If you're ready to spend hours in the kitchen making something glorious and exquisitive then you'll enjoy this terrine of foie gras with rhubarb compote and raspberry-ginger chutney.
This luxurios foie gras terrine is a recipe from Marco Ghioldi, executive chef at Hotel Splendide Royal located in amid the stunning lakes and mountains of Lugano, Switzerland where the S. Pellegrino Sapori Ticino 2012 is being held.
Foie gras is an decadent pleasure that doesn't come without controversy. In California, foie gras is being banned but some chefs are putting up a fight to save it. Chefs like Dan Barber argue that there are humane ways of obtaing foie gras.
