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Foie Gras

lee_44106

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Last week I had some foie gras for appetizer. I could not really tell whether it was sliced from a whole liver, or just a thick slice from a pate foie gras.

In any case, it was delicious, served room temperature with toast points and sliced baked pear.

I'm thinking about buying some and preparing it myself. Any thought? Should I do it?
 

horton

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There are very many easy and delicious recipes, especially if searing or roasting. Go for it.

If you have enough dinner guests I'd suggest roasting whole. French Laundry cookbook has a great recipe for this.
 

GQgeek

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Foie gras is one of the easier things to make. Just don't cook it too long or it will melt. I haven't actually done this, but I believe it since it's so *****. There are so many things you can do with it. I'm personally going to attempt to replicate the curry emulsion that I had at a restaurant a couple of weeks ago. It was absolutely delicious and was a perfect pairing with the foie gras and venere rice.
 

Englandmj7

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I am a loving carnivore, but how they make foie gras still gets me...
frown.gif
 

spence

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You can get nearly the same flavor by using a foie gras mousse which is much cheaper...obviously it's not the same texture as a seared piece of whole Grade A...

But considering most people won't know the difference, it may be less risk.

-spence
 

dirk diggler

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Originally Posted by diorshoe
me too, that and veal as well.

veal is easy. just had veal chops for din-din with a rich sauce (with chorizo in it, no less).
 

Englandmj7

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Originally Posted by dirk diggler
veal is easy. just had veal chops for din-din with a rich sauce (with chorizo in it, no less).

Both of us are referring to the "inhumane" ways in which the livestock is used to make veal and foie gras, not the cooking preparation.
 

shoreman1782

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He's kind of a nut, but Jeffrey Steingarten wrote an entertaining article/ramble on the ethics of foie gras for Men's Vogue awhile back.

Link
 

antirabbit

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slice about .5 inches thick, use a bit of butter with some grape seed oil in it (to raise the smoking point of the butter so it does not burn), make sure it is at room temp, heat the **** out of the pan, sear each side, after searing you can season it, I do not like to season before. Serve with what ever you wish. I like to make a pan sauce with the fat after the searing is done with a nice balsamic, a bit of pepper, and a little brandy.

yes, to below.
Also, please do not use tongs to flip, you will totally screw the pieces up. Use a pair of spatulas.
 

horton

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if you do the slice method like antirabbit, dust the slices with wondra (an otherwise horrible food product which is incredible for things like this to create a thin delicate crust and help prevent melting)
 

maomao1980

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Originally Posted by antirabbit
...slice about .5 inches thick, use a bit of butter with some grape seed oil in it (to raise the smoking point of the butter so it does not burn)...

why would you put more fat into cooking fat? The sheer amout of fat that get released from pan frying foie gras usually removes any appetite I have for it by the time it's done.
 

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