Foie Gras....from Paris, in a can?

[Lemoncaper]

I just returned from France and brought home two cans of foie gras. Now that I am home... I have no idea what to do with it. I have not bought it in a can before. Au Secours! Help me ...please.

[robt5265]

open both ends of the can if possible and gently slide it out. Serve on a bed of greens with some cornichons and rounds of french bread with cocktails. One can should suffice of up to six people, it is very rich.

[Melanie Wong]

I would suggest some warm toasted brioche instead of baguettes, if you can find some.

[luckyfatima]

Should one sear this stuff? Or is it like a pate?

[Melanie Wong]

If it's canned, it's fully cooked already. It can be pate' or a whole lobe, the OP could tell us what the label says.

[Lemoncaper]

This is the Label : Foie Gras de Canard Entier Des Landes.
I assumed (right or wrong?) it was already cooked since it's in the can and you just eat it when out of can, no prep. I like the bread, cornichons, cocktail idea.

[FlyFish]

That's 100% foie gras - duck rather than goose, but that's OK. Any meat product in a can has been cooked, so you can just eat it as is and I'm sure it will be delicious. I've never worked with pre-cooked foie gras, but I don't see any reason why you couldn't also slice and sear it quickly in a hot pan if you were so inclined.

[Veggo]

Boil about 35 cm of water in a small pot, remove from heat, drop in a can and leave it to rest for half an hour. It should slide out nicely for all of these nice recipe suggestions. Be cautious about "frying" it, for no more than 30 seconds per 1/4 inch slice per side.

[Lemoncaper]

Thanks for all the replies. I found out later that the other can I was going to buy was goose.....the person in the store in Paris didn't know the English word for goose and I didn't know the French word for goose, so I missed out. I'm sure I will enjoy this as much. Thanks for the tips as well.

[Melanie Wong]

I would be cautious about searing the foie gras. It's already cooked in the can, and any further searing or cooking will cause it to be overdone. If it were mi-cuit (half-cooked), you could sear it, but that's contraband in this country.

I served the whole duck foie gras from france (in a vacuum glass jar) a few weeks ago. I served it at room temperature with toasted brioche for a ladies lunch, as you would a tourchon. Five of us had as much as we could eat with some salad greens, a few other snacky bites, and a couple bottles of nice Champagne, and I had enough remaining for a couple luxurious treats for myself a few days later. You could serve a little fruit compote with it. Be sure to melt the remaining fat in the can and save it for cooking.

http://www.amateurgourmet.com/2006/10...

[Lemoncaper]

No... doesn't say mi-cuit / à moitié cuit or anywhere on the can, so I assume fully cooked (no issues through customs) Maybe I'll try searing the other can - maybe. Bought a bottle of Clicquot today and already have some Fig Chutney that I purchased in Provence. Going to have an "Ode to Europe" dinner party soon, the foie gras will be a nice addition. Save fat for cooking...good idea. Thanks again everyone.