Jar of foie gras
I received a jar of foie gras from a friend who just came back from France.
It looks like it's vacuum sealed, and I've kept it in the fridge for a couple weeks.
What's the best way to enjoy this? I think it may have been semi cooked.
Room temp is key. The texture is best when a bit warmer.
If you are familiar with the brand of crackers called Rainforest Crisps, get the Cranberry Walnut one and use it for the fois gras. We did this the other weekend, and it was a wonderful combo! The tart sweetness of the dried cranberry and the nuts went very well with the creamy decadence that is fois gras. Oh so yummy...