What to do with foie gras
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??
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.
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.
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.
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.