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Jun 11, 2012 06:57 PM

Foie Gras for Father's Day

So, foie gras can no longer be sold in California as of July 1st. As a last hurrah, I'd like to make this weekend, what's your favorite preparation?

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  1. Don't worry about finding it for sale; buy a duck and a bag of corn.

    1 Reply
    1. I like to do it simply sauteed with apples and shallots on toast that I've grilled in the fat. Decadent but I only do it once or twice a year.

      Saute lightly in a non stick pan. You don't need to do it on a high heat or hammer it until it's black. Remove to a plate and keep warm. It'll continue to ooze fat. Do thinly sliced shallots and apples of your choice (most people like Granny Smiths but I prefer a firm Red variety that has more flavor and some sweetness as well as tartness) in the rendered fat and remove when caramelized. Grill bread until lightly toasted and golden. Don't waste that precious fat!

      Assemble in any order you like. I usually do the apples on the bread, then the foie, then the shallots. You could deglaze the pan with a little Cider or wine and balsamic, then pour the syrup over, but this is really gilding the lily.

      Or for really special occasions, I like to sear off some tenderloin medallions and do seared foie scallops on top, and finish with a red wine reduction. Quick and easy and worthy of a celebration.

      1 Reply
      1. re: acgold7

        Here are a couple of videos that show the process for both dishes detailed above, although the order is a bit different. I don't think it matters much.

        The appetizer with shallots and apples:

        The entree with the tenderloin: