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Foie gras, poulet de bresse, what to do?

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I have a poulet de bresse, 2kg, and 500g of fresh foie gras.

Any suggestions to how to cook them?

Bear in mind that the poulet de bresse cost me £32 ($50), and the foie gras £22.50 ($36), I want to treat them nicely....

They don't necessarily have to be in the same dish.

I can cook the poulet de bresse on its own (with something else, obviously), and then get some more meat to go with the foie gras (pigeon?)?

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  1. I'm not going to claim to have any foie experience, but I love to use Foodgawker and Tastespotting as a resource for this sort of recipe search. Look at all the great things that pop up on Foodgawker: http://foodgawker.com/?s=foie+gras

    Those foie gras pate chouxs look amazing.

    1 Reply
    1. re: katecm

      I would roast the chicken very simply, probably nothing more for seasoning than salt and pepper. I would love to have a genuine poulet de bresse to see if it's better than my common homegrown chickens.