What to do with canned foie gras?
Hello: I brought back some canned foie from France, and now I'm trying to figure out what to do with it. Any ideas?
Assuming it's a terrine de foie gras, I'd just eat it on toast points, But, you could make a Beef Wellington, or stuff some dates with it - or some prunes d'Agen (sp?).
I agree, serve it on toast points, with a heavy and sort of sweet white wine--I personally like semi-sec Champagne.
Or the Sept 2008 issue of Gourmet describes a pumpkin soup with little chunks of foie gras in the bottom of the bowl. Unfortunately, they don't include a recipe, instead providing a substitute inspired by that soup--butternut soup with chestnuts. But if I had a can of foie gras, I'd just wing a recipe because I think it sounds so interesting and seasonal.