Question re: cooking with foie gras and Mario Batali recipe
After enjoying the goose liver ravioli recently at Babbo, I’d like to try it on my own. I’ve had great success with Mario Batali’s recipes. The Babbo cookbook has the recipe for this dish (but using duck livers instead of goose). Basically, it instructs you to cook the duck liver and process it in a food processor – but then it instructs you to, essentially, dice a whole lobe of foie gras and mix it into the duck liver mixture. Having never worked with foie gras before, I am wondering whether the foie gras needs to be cooked before it is diced and mixed in with the liver mixture – or does it cook when you cook the finished ravioli? I’m tempted to pass on the foie gras and just use a terraine, as Mario suggests in the cookbook could be a viable alternative....
Any clarification here would be much appreciated.
I'd bet that, in the restaurant, they use the "ends" and scraps of the foie for this, and the other liver mixture to stretch it. Not so much at home... I know I don't often ask myself "Gee, what should I do with all these leftover pieces of foie in the fridge?"
Would be a nice problem to have, though.
+1 on using the terrine or a pate of some sort instead.