What to do with a Foie Gras duck
- Yank Nov 22, 2010 03:23 AM
Should you be lucky enough to obtain a duck complete with its liver that has been raised for foie gras it can be a bit of a challenge to know what to do with it.
Here in France the Mulard breed of duck is used almost exclusively for the production of foie gras.
I was lucky enough to attend a lecture by a real expert last Saturday. Since much of the audience were also expert the discussion was both lively & informative.
I've posted a pictorial report including some notes on a flip chart on my blog. Just go to: www.frenchfoodfocus.com.
So, first you find your Mulard; then.......
So their recommendation was to basically use up the rest of the duck in other ways? Good to know -- the local stores here in the Ile de France have had "canard gras" on offer for a couple of weeks now. Nothing more than a duck carcass in a big plastic bag, and I wasn't entirely sure what to do with it. Makes sense to buy a couple on the cheap, then have magret and cuisses for confit without breaking the bank.
Thanks for the exact proportions on the foie, too...filing that away for New Year's Eve, where I've been named to bring the fois this year. (Unless I can find a foie gras d'oie....wish me luck!)