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Feb 20, 2009 09:57 AM

Fun with Foie Gras

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?

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  1. 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.

    1. I'm a fan of poutine with a nice piece of seared fois gras on top a la Martin Picard.

      1. 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:

        1. Perhaps a good Sauternes? The traditional accompaniment to foie gras.

          1. 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.