Jar of foie gras

[eatfood]

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.

Any ideas?

[OldTimer]

You probably have a jar of PATE de foie gras, which should have been cooked before packing....and easy to spread. It may also contain cream and butter.

[eatfood]

Upon reading the label, I think it's the entire duck liver (foie gras de canard entier). Doesn't change anything right? I think I will pick up a baguette tomorrow and pair it when some rose petal confit that I also received.

[sarah galvin]

Oooh! I am jealous! How do you have such nice friends to give you such nice gifits! Report back on that rose petal confit. I'm curious. Can I make it?

[moh]

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...

[ms. clicquot]

That sounds delicious!

Another suggestion that I've tried is to slice a baguette into thin rounds, toast them and then top with the foie gras and a dollop of good quality apricot jam.

[jdm]

And if you decide to share it, share it only with really GOOD friends! Yum!

[Candy]

Lucky you. Get some really good bread, toast slices and spread with the foie. Enjoy!

[eatfood]

Thanks! So just let it warm up to room temp and spread?