HOME > Chowhound > Home Cooking >
Are you making a specialty food? Share your adventure

Foie Gras, what to do?

tmarin Jan 14, 2009 05:14 AM

I posted this yesterday but I can't find the post now. I cut up my duck and I think I found the liver (haven't seen this in my few dealings with whole ducks). I attached some pics, please confirm that this is in fact foie gras. I've never seen the stuff before, so I really have no idea, it just looks like a liver to me :-)

IF it is foie gras, any good ideas for it? I am making some duck stock with the bones, so I was thinking a risotto topped with the seared foie gras would be nice. Also, any tips on cooking it? I'm assuming it should not be well done. Really, I've never tasted foie gras before so I have no idea what to expect.

  1. HaagenDazs Jan 14, 2009 05:28 AM

    I agree with chook - the liver (while it is larger than most duck liver I've ever found in a store bought duck) isn't really foie gras. Is this from a store-bought duck, by the way?

    That is not to say that you should simply toss this out! It is still primo stuff and you can make a little terrine or spread for an afternoon snack on crackers or something similar.

    2 Replies
    1. re: HaagenDazs
      tmarin Jan 14, 2009 05:36 AM

      yeah it was a frozen duck bought from the grocery store, $1.99/ lb. like i said, i didn't even notice a liver in the last duck i cut up, although i admit i wasn't looking for it. this one does seem quite large..

      i will definitely not be throwing any part of my duck away. so you all would suggest a pate/terrine/spread type of application as opposed to searing it atop a salad or something?

      thank you guys a lot for your help, this was my first post on here, i've been lurking for a while now.

      1. re: tmarin
        HaagenDazs Jan 14, 2009 05:52 AM

        You can do what you want with it, but it might be kind of fun to try a terrine/spread if you've never done one before. A salad would be a quick fix kind of thing and a terrine would require a little more time and effort. It's really up to you as both would work just fine.

        If you want to make the terrine larger (more volume) you could supplement the recipe with chicken livers.

    2. chook Jan 14, 2009 05:18 AM

      While I'm sure you could cook and eat it, it is not really foie gras unless it has been fattened (using gavage). Foie gras has much more fat than a regular liver.

      2 Replies
      1. re: chook
        tmarin Jan 14, 2009 05:24 AM

        aww thats disappointing. has anyone done this before? were the results good?

        1. re: tmarin
          Caralien Jan 14, 2009 09:29 AM

          even though it's not the fattiest, you can still make a great pate with it. Clean the connective tissue off, pan saute in butter until slightly brown on the outside, pink inside. Then saute the aromatics and add liquor. Puree with butter (3 parts liver to 1 part butter) and a touch of sea salt, and put into forms (if you have covered condiment cups, those would be perfect for storage and single servings). Drizzle some duck fat or butter on top, and refrigerate (tastes much better at least 2 days later).

      2. t
        tmarin Jan 14, 2009 05:15 AM

        oops here are the pics

        Show Hidden Posts