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Nov 23, 2011 12:48 PM

Anyone Cooked an Entire Foie Gras Before?

Does anyone have any experience and think they could help me produce this version (see pic below) of foie gras? I just bought an entire thing 1.8 lb.

I'm taking care of the sauce. Just looking for advice on cooking time, and method. Or any help, at all.

Is that a sear on the top layer, or under a broiler?


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  1. Many years back, I had a large piece but sliced it into medallions and sauteed until browned and flipped--didn't take long. Expect a lot of smoke.

    2 Replies
    1. re: penthouse pup

      Yeah, I am expecting lots of smoke. Thanks.

      This time around, though, I really don't want to slice it. My family had an entire lobe in Paris in 90s and I'm looking to recreate that dish.

      I just so happened to have found the above picture, and it's pretty much exactly what I'm hoping for, so that's what I'm going to attempt.

      Who'd have thought it would be so hard to find out how to do it?

      1. re: tongue_to_tail

        I ate at Chez l'Ami Jean myself two years ago and the couple next to me ordered the whole foie gras. Amazing presentation - I wished I could have ordered it myself! Anyway, I don't have any major insights on how to do it - I even googled en francais to see if I could find a recipe without luck. I would probably score it as they have, sear it on all sides and then roast - but that is definitely a guess. If you figure it out, PLEASE share!!!!