favorite accompaniment for foie gras?

[laur76]

What's yours? and more foie gras does not count...

[laylag]

Sauterne, sauterne, sauterne! and any good bread (baguette, brioche, whatever) However, I've recently been having foie gras guilt (force-feeding thing) due to the recent press on it and ban in S.F. (I'm in NY)and am faced with moral/ethical contemplations. I still haven't decided if there shall be any foie gras in my future. So sad really.

[formerlyfingers]

To end up producing foie gras is the most noble calling for a duck or goose. Eat it with quiet, respectful pleasure. And enjoy it with your sauterne...know that you are tasting one of the great food combinations. Think asparagus and morels, tomatoes and sea salt, milk and cookies. Vive le magret!

[Das Ubergeek]

A cardiologist.

[jpschust]

The fat content and the caloric content of an ounce of foie gras isn't that high compared to many other things. For example- an ounce of foie gras isn't nearly as bad for you as a small order of fries. Remember that it's coming from a filtration system not just fat.

[Das Ubergeek]

Sure, but it's essentially fat, fried in fat and garnished with fat, so while I'm no lipiphobe, it's pretty nasty, and I don't like the taste enough to deal with my issues with it.

Besides, whom do you know who eats just one ounce of anything in this country?? :-P

[jpschust]

No, it's not essentially fat- there's more to it than fat. If you don't like the taste of it then don't eat it, but don't pin it where it doesn't belong. That said, with the ounce comment- if you want to compare apples to apples you have to compare ounces to ounces for nutritional value.

[krushdnasty]

cook down black cherries in a minimal amount of brandy with a infintesimal amount of cardamon, black walnut extract and fresh grated nutmeg until mostly mush (help by squishing them in the pan). Puree and sieve. Reduce the sieved puree until thick. Add a small pat of butter to loosen the mixture and enrich it. Drizzle a small squeezy bottle ribbon of this dark, and hauntingly exotic ambrosia on a fiercely seared foie cras slice and sprinkle with crunchy Maldon salt pyramids. Enjoy with petite toast.

[MaspethMaven]

1) sauternes gelee
2) pineapple compote.

[marlie202]

A good crusty baguette and a nice bottle of red wine

[TexasToast]

Some blackberries and a chilled Sauterne.

TT

[faijay]

Brioche and Chateau d'Yquem (1975)--of blessed memory, but it is practically transcendental with any d'Yquem.

[Louise]

Mangoes. Um, um, um.

Truffles, thinly shaved.

[Karl S]

Ketchup

[sbp]

Roasted quince, a glass of d'Yquem.

[formerlyfingers]

Made into a terrine with chicken livers, cognac, cream, melted butter, nutmeg. Served with toasted brioche and an apple gelee.

Or with pineapple compote and pineapple pound cake.

[Fleur]

What does the Foie Gras add to a Chicken Liver Terrine besides lowering the cost? Is there a recipe? D'Artagnan makes a Mousse de Foie de Volaille with Foie Gras that is quite nice.

[formerlyfingers]

The foie gras with chicken liver is quite a classical combination. Of course, from a cost standpoint, the benefit is obvious to the professional chef, but the chicken liver also interacts nicely with the foie, with a lower fat content, allowing for more varied applications ie. mousse, parfait, etc. The restaurant Vue de Monde in Australia has an accompanyiong cookbook, called My Vue, which has a recipe for said parfait. Also, Marco Pierre White in the UK has been playing with foie gras and chicken livers for quite some time now, as have I with astonishing success. Good luck!

[MMRuth]

I've also read that adding a little foie gras to home made chicken liver pate really enhances the final product.

[Candy]

And ruins the foie gras

[formerlyfingers]

I've had seared so many ways I lost track, and interest for that matter. Cold preparations tend to be more interesting and complex. And the foie gras and chicken liver parfait I have on every visit to West Restaurant in Vancouver, Canada, remains the very best treatment of foie gras I have had. Sorry if your experiences tainted your perception.

[lvmanager]

Seared, with a Tokaji and some sort of roasted fruit. Blackberries, figs, kumquat, cherry, you name it. Another way is seared with a thyme jus and whole grain mustard seed. Yet another way would be terrine with thick, fresh brioche, banana coulis, and a trio of sea salts ( a la The French Laundry ).

[Fleur]

Foie Gras is delicious served with toasted brioche slices and a nice Barsac or Sauterne.

I also like it served in a salad with Raisins in liqueur from FAUCHON. Use the liquid to make your dressing. My friend in Paris first made it for my birthday and it was divine.

[apilston]

Last week, we had it at a place in Delaware on top of toasted brioche with a bit of orange-vanilla-flavored syrup, and prunes. And a glass of Sauternes. Mind-blowingly good.

[welle]

very good baguette

[ManhattanLawyer]

Poached pears

Just had it prepared this way last Saturday.

Mmmmm

[melly]

I like it naked..on a thin cracker with some S.Anderson sparkling wine.

[altond]

Terrine de foie gras with red onion jam....oh my!

[torta basilica]

I have a small can from Fauchon's with a black truffle in the middle of it & a nice bottle of Eiswein. What would you do? I like it cold, seared, with fruit, with reductions, anyway... but poached. Bleeeech!!! Looking for some ideas.

[Brewnoser]

If you have the real stuff - a lobe or part of one, a chef friend recommends a marinée/curing method, and eating it without the loss of weight that cooking creates. Had it that way, made by him, recently, and it was great. He called it Torchon of Foie Gras. Accompanied by Micro Greens, Seared Plumbs and Pan Jus, plus 2-3 oz. tasters of the following champagnes....

Tarlant Cuvée Louis ~ 1996 & 1997
Krug Grande Cuvée Brut ~ N.V.
Perrier Jouet Cuvée La Belle Epoque ~ 1998
Henriot 1996 Vintage ~ 1996
Henriot 1990 Vintage ~ 1990
Bollinger Special Cuvée ~ N.V.

[Brewnoser]

Recently, the Cline Late Harvest Mourvedre outshone all other dessert wines we tried (including a Sauternes, Muscat de Beaumes de Venise, Noble One, Icewine) in matching fois prepared in many ways, from seared, to fois gras chocolate truffles; from baked to fois gras creme brulé.

The next day was, admittedly, a bit fuzzy.....

[JMF]

I once had it seared and drizzled with an intense walnut honey. A 6 puttonyos Tokay wine was served with it and the flavors complemented each other perfectly.

[Robert Lauriston]

Warm toast and Monbazillac or riesling auslese.

Sweet or sour sauces, fruit, compotes, and the like don't work for me.

[ko1]

With apples browned in French butter. Mmmm.

[Atahualpa]

I like it with a lot of things. But well salted with figs or raspberries and baguette are near the top of the list. With terrine or au torchon I like some reduced balsamic and more salt. I have also thoroughly enjoyed foie with squash -- particularly squash ravioli or gnocchi.

I like to drink either a sweet Gewurtztraminer or Reisling (if going with more of the meal than just foie) or a Tokaji or Sauterne (if just with the foie or maybe some blue cheese after).

[Candy]

Have you ever tasted Minus 8 vinegar? It is the perfect accompaniment. Expensive? Yes! But, so it foie gras. It is a Canadian product and the best way I can describe it is ice wine vinegar. The grapes to produce it are harvested a -8 C. It is limited production so if you can get your hands on it use it sparingly, you don't need much anyway and it is sooooo good.

[MMRuth]

Toasted brioche ... with a terrine de foie gras. I usually enjoy it when served with some sort of gelee - of sauterne, etc. Had some the other night that came with a salad with slivered Granny Smith apples and I also enjoyed that combination. Not a fan of sauteed foie gras.