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What to do with foie gras

marcharry Sep 18, 2010 09:07 AM

I recieved a can of 7oz of fois gras as a gift. Wondering what to do with it.

Generally I think of it as sliced and lightly seared...and then what??

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    guster4lovers RE: marcharry Sep 18, 2010 10:57 AM

    Pair with brioche and a fruit compote - rhubarb is good, fig is good, cherries are excellent. Nuts work well, especially almonds in combination with cherries.

    1. mamachef RE: marcharry Sep 18, 2010 11:00 AM

      You can do it as you've suggested and make a beautiful port/tarragon reduction. It lends such a beautiful rich flavor to the foie, and if you make just a touch of infused tarragon 0il, a drizzle of jus and oil is a great "bottom" for the foie.
      Otherwise, we like it stuffed into fig halves or dates, and baking, serving with a really light scatter of goat cheese or bleu cheese.

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        juli5122 RE: marcharry Sep 18, 2010 11:14 AM

        Soak some prunes in armangac and then fill with the fois gras. The call them kisses I think, I had some from D'Artagnon's. Very tasty.

        1. chefj RE: marcharry Sep 18, 2010 11:29 AM

          Are you talking about cooked Foie Gras that is canned? If so further cooking is not a good idea. Use as you would a Terrine de foie gras.

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            jameshig RE: marcharry Sep 18, 2010 01:33 PM

            Was just going to ask about canned foie gras. You gotta give us more information. If it's raw, then torchon it.

            If it's a pate, well, there's not a whole lot else you can do with it except serve it.

            1 Reply
            1. re: jameshig
              marcharry RE: jameshig Sep 19, 2010 09:17 AM

              Duly noted. It appears to be cooked. As mentioned I think its basically a terrine. If so, simply serve it like a pate de foie.

            2. asiansupper RE: marcharry Sep 18, 2010 01:50 PM

              A thin slice of foie gras on top of a piece of plain old chicken really transforms it.

              1. c
                cutipie721 RE: marcharry Sep 18, 2010 07:52 PM


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                  katecm RE: marcharry Sep 20, 2010 10:10 AM

                  If you want to branch away from a simple, traditional serving, look up a Vietnamese banh mi sandwich, which combines baguette, foie gras, sliced pork, kimchi, cilantro, etc. I've also seen shrimp banh mi.

                  2 Replies
                  1. re: katecm
                    chefj RE: katecm Sep 20, 2010 05:37 PM

                    Bánh mì is not made with Pate de foie gras, not that you couldn't but with such a precious ingredient it seems a little much.

                    1. re: katecm
                      chefj RE: katecm Sep 20, 2010 05:38 PM

                      Oh and I have never heard of Bánh mì with Kim Chi.

                    2. souschef RE: marcharry Sep 20, 2010 08:43 PM

                      You should leave it out of the fridge for a while and then serve it with HOT toast so that the foie melts on the toast. You need nothing else, other than a glass of Sauternes or Montbazillac.

                      1 Reply
                      1. re: souschef
                        sunshine842 RE: souschef Sep 21, 2010 02:45 AM

                        I'm with souschef. The best thing to do with a terrine of foie gras is to eat it...don't mess around with it.

                        If you ABSOLUTELY feel the need, and little confit d'oignon never hurt anyone, but the less fiddling you do the better it will be.

                        And the toast should be plain old white bread...trim the crusts, please, and don't toast it too dark.

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                        gembellina RE: marcharry Sep 21, 2010 04:06 AM

                        I've got a couple of tins as well, mine's already cooked au torchon. the bf likes tournedos rossini - fried bread, sauteed mushrooms, fillet steak, slice of foie gras, red wine reduction or demi-glace if you're feeling fancy - but it's too rich for me.

                        mine are 400g tins, which is a huge amount of foie gras for two people! will probably use mine as a starter, on toast as suggested below, with something fruity to cut through the richness, when people come over for dinner. followed by a very light fishy main, and something fruity/jellied for dessert...

                        3 Replies
                        1. re: gembellina
                          souschef RE: gembellina Sep 21, 2010 06:00 AM

                          I'm wondering if you would taste the very light, fish main after the heavy foie gras.

                          1. re: souschef
                            sunshine842 RE: souschef Sep 21, 2010 07:11 AM

                            Foie gras is delectable, but yes...it would tend to coat the palate a bit too much for fish, I think!

                            Foie gras is frequently followed by duck confit, magret, or roast chicken on many French menus...same family of flavors, but not too much for the foie gras, nor likely to be overpowered by it.

                            1. re: sunshine842
                              gembellina RE: sunshine842 Sep 21, 2010 07:22 AM

                              good point, maybe roast chicken would be a better bet, there's no way i could manage duck confit afterwards! the first time i ate a significant quantity of foie gras coincided with the first time i drank a significant quantity of wine, hence my reluctance to follow it with anything even remotely heavy. i love the taste, but the very thought makes me feel queasy now. unfortunately, the people who gave me the tins are dropping heavy hints about me cooking it for them!

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                          limoen RE: marcharry Sep 21, 2010 05:38 AM

                          A dainty-looking photo drew my attention a few days ago to a recipe for roast quail. Each quail was popped on top of a slice of toast which had a slice of pate de foie gras on it. It was served on a sauce of hot buttered grapes. I must emphasise that it was something very sweet-looking, almost kitschy while being very formal at the same time. Good for a small dinner feast

                          4 Replies
                          1. re: limoen
                            cmtg RE: limoen Oct 15, 2010 06:37 PM

                            how would I know if the tinned foie gras is cooked? my tin says it is bloc de foie gras and also instructs to serve chilled. Does that mean it is cooked? Since I am storing it in my pantry and not the fridge, do I remove it from the tin before or after chilling? How much loss will I experience when I try to remove it from the tin? It is a long, tubular kind of tin. I'm trying to figure out if I serve it at a dinner party...but before I commit, I would need to know a typical serving size. I've got an upcoming dinner party with ten folks and I'm assuming all will enjoy foie gras. It's a tin of 310 gr. any thoughts on how many it ought to feed? I'm thinking something simple for a starter course -- on brioche toast with a cranberry/ orange compote....

                            1. re: cmtg
                              wattacetti RE: cmtg Oct 15, 2010 07:05 PM

                              Because… commercial canning automatically implies that the canned product is heated to ensure food safety?

                              1. re: cmtg
                                souschef RE: cmtg Oct 15, 2010 07:13 PM

                                It is cooked. Chill it in the tin before opening. You will not lose anything taking it out; just open both ends and slide it out. It's a small quantity for 10 people - about an ounce each. You could use it for hors d'oeuvres, though, serving a very thin slice on toast to each person.

                                1. re: souschef
                                  cmtg RE: souschef Oct 15, 2010 11:56 PM

                                  thanks, souschef. I thought it might be too skimpy for 10. At least not the sized serving I would find satisfying. What would be a good serving size? 2 oz? More? any techniques for cutting it for a nice presentation?

                            2. sunshine842 RE: marcharry Oct 16, 2010 12:46 AM

                              2 ounces per person is too much. Go for the thin slice on *very* lightly toasted white bread (trim the crusts), with a dollop of onion jelly (confit d'oignons) on the side. If you're feeling very generous, a small glass of Sauternes or Montbazillac will wow your guests.

                              Foie gras is best served in moderation. (difficult as it is to exercise self-control)

                              Put it in the fridge -- pull it out about 20 minutes before serving. Ten minutes before serving, run a little warm water over the tin -- open it and it should slide right out.

                              Cut it with a length of unflavored dental floss or a knife dipped in warm water -- go slowly and press with even pressure -- NO sawing!.

                              1 Reply
                              1. re: sunshine842
                                souschef RE: sunshine842 Oct 16, 2010 05:03 AM

                                I don't eat foie gras too often - maybe twice a year, so when I do I want more than a smear of it; to me an ounce is a smear. At home two ounces (or more) is about right, but at a dinner, 1 oz is okay. Do make sure that it is served with (or on) HOT toast. Also, while you normally serve it with sweet accompaniments, make sure they are not too sweet, and don't drink water immediately after.

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