Fun with Foie Gras
- dagoose Feb 20, 2009 09:57 AM
For my BF's 30th birthday I'm going to prepare him a foie gras tasting menu. I've already reserved the whole lobe and will pick it up the night before the dinner. The problem is I've got minimal time and want to make an amazing array of Foie themed dishes....soooo I'm hoping for some help. Let me know what you guys think.
Amuse: Foie gras dumplings: so far just thinking foie in a wanton wrapper, pan fried. I feel like it will need either something else in it or a bit of a sweetness in the sauce.
Appetizer: Salad of mixed greens garnished with sliced strawberries and seared foie, topped with good aged balsamic and the foie juice from searing
Main: I can't decide here. One of his favorite dishes is a foie burger with duck rilletes and braised shortribs. I don't have the time to make all that, though I do have some duck confit I could put on. I've never heard of any dishes with foie and a lot of spice, but if anyone can think of one, he loves spicy food.
Dessert: As much as I'd love to do foie ice cream, this is good foie and that is too much time. I was thinking maybe poached peach with vanilla ice cream and seared foie? Anything more creative out there?
I've had at, NY Bite Club, a Foie Gras "oreo" which I can describe as Foie in between 2 nutterbutter-ish but 10x better cookies.
it was pretty awesome.
Cut the lobe in half and make a terrine the night before. That way you can serve it cold with toast points and a bit of sweet (membrillo or sauternes jelly).
It will also break up the monotony of having nothing but seared foie course after course. And you are bound to have left-overs.
If you haven't perused it, take a look at Ginor's Foie Gras cookbook -- it is brilliant: http://www.amazon.com/Foie-Gras-Passi...
Another nice amuse-bouche or canapé that I like to make is a slice of ficelle (like a baguette, but only about 1-1/2" in diameter), or a similarly-sized plain cracker, spread with about a teaspoon of cooked foie gras, topped with a toasted walnut half.
All I can say is that I am imagining a lot of soda water and saltines the next day. I have sympathy bloating already.
I know I'll be ridiculed, but with foie gras and bacon both, a little goes a very, very long way for me. A whole meal would wear me out! But it sounds like the two of you are going to have the time of your lives and you're already committed to the idea. Commitment is good.
For the main, I think you should get bold and play against its very character. Sear it with a Mideastern spice crust and serve it with a simple couscous or cumin/garlic/parsley/lemon rice. You'll have enough unctuousness from your other presentations. Make the focus of that dish the contrast of hot (temperature and spice) and the fat. Though I have to say, a really awesome burger with a warm slice of foie could be killer. Maybe use a very lean meat like ostrich for the patty, to let it stand out against the foie? Maybe even make a smooshed stuffed meatball-type patty? You could use that Za'atar trick here. Yeah, a core of foie, inside a lean meat patty that's seared almost black with spices on the outside. I should have a Food Network show! But I'd need a catchphrase...
For dessert, I'm at a loss. I have a very hard time imagining foie in an overtly sweet course. I'd think more along the lines of fruit and cheese.