290964 Sat Nov 23 09:18:27 -0800 2002 3 27 General Chowhounding Topics 0 1581389 Anybody know how to make fois gras butter? Had this at the Peninsula Grill in Charleston and would love to use my fois gras scraps to make this. Thanks. Sat Nov 23 09:18:27 -0800 2002 0 Janet 1 1581392 Isn't that where at medium low heat you saute the scraps until the are totally rendered and disappear into a small pool of fat? Takes just a few minutes. Then pour off into a container and cool. It should solidify at room temperature. Sat Nov 23 10:20:05 -0800 2002 1581389 0 the rogue 2 1581735 What is the difference between foie gras butter abd regular duck fat? The other night I made duck breasts and noticed to the smell of the fat was much like that of foie gras. I suddenly realized that what makes f.g. so fabulous is fat! So I quickly strained the fat and put it my frige for b. sprouts and potatoes. Any other suggestions? Tue Nov 26 16:23:25 -0800 2002 1581392 0 sarah 1 1581393 Here's a link to a recipe. A Google search for "foie gras butter" turns up quite a few (note corrected spelling). Link: http://www.farallonrestaurant.com/recipes/pillow_recipe.htm Sat Nov 23 10:21:37 -0800 2002 1581389 0 Tom Meg