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Foie Gras

  • y

Just got some big cans of foie gras. What should I do with it?

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  1. It is ready to go. Just eat it. Lucky you!

    1 Reply
    1. re: Candy

      Thanks you all... I am very lucky! Think I will put together some toast and toppings combinations and invite some friends over...

    2. f

      Just serve it plain, and put it in the fridge for about 10 or 15 minutes before serving (or if it's in the fridge, take it out before serving so it's at cool room temp). Depending on the brand it may or not be seasoned so you may need to add cracked pepper and some fine sea salt. Check the label or taste it first.

      Lucky you!

      1. Or you can cut it about 1/4-1/2 inch thick, and lightly sear it in a small amount of butter.

        Serve this with very thin dry toast (crostini from a baguette, usually, with no oil or butter on it). Or, you can serve it as a first course with a red wine reduction sauce.

        Lucky you, indeed.

        1. I would recommend you serve it with something sweet.
          At Christmas we served it with thin walnut toasts and a recipe of my own invention "Caramelized, Vanilla Scented, Bartlett Pear Compote"

          3 Bartlett Pears, peeled, cored and diced into tiny cubes
          1/3 cup of sugar
          1/3 vanilla pod
          1 1/2 cups of water

          Halve the vanilla pod lengthwise and scrape out the seeds into a small non-stick saucepan. Add the remaining pod with the rest of the ingredients and bring to the boil. Reduce to a simmer and leave, approximately 30 minutes, until the liquid has reduced and the mixture starts to caramelize. From herein, continue to stir every 30 seconds or so, for the next 10 minutes, until all of the fruit is sticky with a golden brown caramel colour.

          Traditionally in France it might be accompanied by a glass of a sweet wine like Sauternes too.

          Link: http://becksposhnosh.blogspot.com/200...

          2 Replies
          1. re: Sixy Beast

            Amanda Hesser in NY TIMES recommended serving it spread on toast made from good white bread, with currant preserve. I have not tried this, yet, however but it makes sense to me.

            1. re: erica

              It is awfully good drizzled with a bit of Minus 8 vinegar too.

          2. Yesterday I was watching the Queer Eye show and the guy served Champagne and Foie Gras to his family. Almost everyone hated it, some even spitting it out. I was shocked but my wife said that she was not surprised. $150.00 worth of Foie.

            1 Reply
            1. one classical serving suggestion: have the foie just slightly chilled and pair it with warm brioche with a tiny dab of quince jam.

              1. Long-time friends served me slices of foie gras on brioche toast with a rich warm something involving slivered mushrooms and caramelized onions -- a yummy combination -- and Sauternes on New Year's Day. The flavors worked very well together. (Their 16 year old son, having tasted it, said, "Is this on brioche? I think I would have used plain toast." I nearly fell off my chair.)

                1 Reply
                1. I've had it on French Toast and Vanilla French Toast at a few different restaurants - it was great!

                  1 Reply
                  1. re: Keri T.

                    I had it with brioche french toast at Boulevardier. The best I have had so far.. It's like the ultimate breakfast but for dinner

                  2. My favorite restaurant dish is pasta with a meaty ragou and shaved frozen fois GRAS on top. I'm thinking of making a wild mushroom pasta and shaving fois gras on top but am not sure. Has any tried tried this? I have had it on gingerbread and have enjoyed it as well. How about fully melted in mashed potatoes?