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Foie Gras

yummy Jan 1, 2005 08:53 AM

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

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  1. c
    Candy RE: yummy Jan 1, 2005 09:06 AM

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

    1 Reply
    1. re: Candy
      yummy RE: Candy Jan 2, 2005 05:27 PM

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

    2. f
      farmersdaughter RE: yummy Jan 1, 2005 12:07 PM

      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. m
        Mrs. Smith RE: yummy Jan 2, 2005 04:12 AM

        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. s
          Sixy Beast RE: yummy Jan 2, 2005 10:27 AM

          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
            erica RE: Sixy Beast Jan 2, 2005 11:31 AM

            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
              Candy RE: erica Jan 2, 2005 11:48 AM

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

          2. j
            Just Larry RE: yummy Jan 2, 2005 11:27 PM

            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. re: Just Larry
              neilmcginnis RE: Just Larry Aug 16, 2013 01:23 PM

              Sounds like my family

            2. l
              Limster RE: yummy Jan 3, 2005 12:22 AM

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

              1. g
                GretchenS RE: yummy Jan 3, 2005 04:21 PM

                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. re: GretchenS
                  neilmcginnis RE: GretchenS Aug 16, 2013 01:22 PM

                  funny and informative

                2. k
                  Keri T. RE: yummy Jan 3, 2005 05:49 PM

                  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.
                    neilmcginnis RE: Keri T. Aug 16, 2013 01:21 PM

                    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. g
                    Gloriaa RE: yummy Aug 16, 2013 02:14 PM

                    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?

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