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Foie gras - some in's and out's

c oliver Apr 29, 2013 01:16 PM

A CH recently suggested that I start a thread on some basics about foie gras. I'm no expert but I do love it. So I'll start the ball rolling.

A year ago I bought two whole ones from Sonoma Foie Gras who went out of business when CA banned them. I cut each one in half, tightly wrapped in plastic wrap and then FoodSavered them. I got a few tips from this Michael Ruhlman piece on serving it at home:


The day I was ready to cook a piece, I sliced it into about 3/4" pieces, covered tightly with plastic wrap and put back in the fridge til I was ready to cook it. A chef friend gave me two recs. One, in addition to s&p, add some sugar. It gives a great little caramelization. He also suggested serving with grilled peaches. Definitely a great idea.

You'll want to have everything ready and plated before cooking, wine poured, etc. I have an induction cooktop and use a CI skillet. The first time I actually got it too hot. So not really smoking. Having cooked four pieces now, I find pretty consistently that it's 30 seconds on one side and 20 on the other. If you're not super careful, you'll have the loveliest and most expensive puddle of foie 'grease.' :(

I served with a beautiful but simple salad and toasted brioche along with the peaches.

The same chef recently cooked us a wonderful little pasta dish. He sautéed peas, Marcona almonds and scallions over a tubular pasta (bigger than penne) and the sauce was "foie butter," a mixture of foie gras and butter cooked til melted!!! Talk about over the top.

I'd love to hear what others do with foie gras. I understand from a fellow CH that once a year D'Artagnan has free shipping and they carry Hudson Valley foie so it will be in my future.

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  1. h
    HillJ Apr 29, 2013 01:39 PM

    Excited and the link is very helpful to a newbie like me. Lots of ?'s:

    Do you ever enjoy foie gras cold? Any particular type of fg I should look for at say, WF's? That pasta dish has me very curious. Would you recommend the pasta dish or just a simple toasted brioche serving for a fg virgin?

    34 Replies
    1. re: HillJ
      c oliver Apr 29, 2013 01:52 PM

      There are three grades; I got A. No veins. Beautiful.


      The majority of the FG in the US comes from Hudson Valley FB:


      I'd have the FG with the brioche definitely. The 'mouthfeel' - yeah, yeah, I know, but this is all about mouthfeel - is simply indescribable. Think of the most featherlight thing you've ever put in your mouth. This is even more so. And for non-liver lovers (and that would be ME) there is NO liver taste. Remember, that's almost all fat.

      What's totally decadent is to fry up a couple of eggs the next morning in the little bit of fat that inevitably releases. Fry 'em, put on your plate and pour that last little bit of fat over the eggs. Oh, damn, I'm hungry now :)

      1. re: c oliver
        HillJ Apr 29, 2013 02:00 PM

        Well, I'm diving in. I need a new food project!

        You've mentioned several ways that I can easily try it. I'll start with a small Grade A piece and see where that leads me.

        Ever melt a piece inside a split baked potato?

        1. re: HillJ
          c oliver Apr 29, 2013 02:27 PM

          I've never heard of anyone being able to buy less than a whole one so let me know if you find a source. I'm not sure that even a hot baked potato would melt it. But i'd only want it alone with the occasional bit of that peach with it. The last time I fixed it, I used roasted pear since it wasn't peach season. Still mighty good.

          1. re: c oliver
            HillJ Apr 29, 2013 03:28 PM

            Just the newbie in me showing. The grilled fruit sounds very good to me too. We'll see. I'll shop on Thurs.

            1. re: c oliver
              gingershelley Apr 29, 2013 04:30 PM

              Try it with rhubarb stewed with a little OJ, sugar and good balsamic this time of year - awesome and very springy!

              1. re: gingershelley
                c oliver Apr 29, 2013 05:01 PM

                Wow, that sounds very different. Like the tartness. Thanks.

            2. re: HillJ
              scubadoo97 May 1, 2013 06:16 AM

              Hudson Valley does sell 2 oz frozen portions that are vacuumed packed and will keep in freezer until ready for use.
              A good way to enjoy FG without committing to a whole lobe.

              Yes it is nearly double the cost but maybe worth it for some.

              1. re: scubadoo97
                HillJ May 1, 2013 06:23 AM

                I ordered the lobe but had two partners in crime to share the cost with. We're going to cook together and figure this fg out! Should be a blast based on the enthusiasm I'm reading here.

                I've seen the frozen portions in Whole Foods but the online thru HudsonV was a snap.

                1. re: HillJ
                  scubadoo97 May 1, 2013 07:40 AM

                  Makes sense. 1.5- 2 pounds is a lot for an individual to go though without sharing with friends or doing a dinner party.

                  You could certainly buy the whole lobe cut and vacuum pack your own portions

                  1. re: scubadoo97
                    c oliver May 1, 2013 11:53 AM

                    That's what I did with the now-defunct Sonoma FG. I actually went to their warehouse and picked them up. They were the ones who said it was fine to divide them, vacuum pack and freeze for up to a year. It provided us with four meals over about a ten month period and I could detect NO discernible difference in texture or taste. This thread is getting me SO in the mood for more. That was my 65th birthday present for last year and I've already bought my 66th :) But I DID win some in the casino last night so....?

                    1. re: scubadoo97
                      HillJ May 1, 2013 11:57 AM

                      Thing is, I've NEVER had fg, ever. So, part of the reason I called up two friends to share this order was in case I'm not a fan....hard to imagine I know...but I've gone this far w/out ever having tried foie gras...and I've finally reached the point where I want to know what I've been missing.

                      1. re: HillJ
                        c oliver May 1, 2013 12:04 PM

                        Well, it tastes - to me anyway - NOTHING like liver. It's almost all duck fat...of the very best kind. Do you ever have fried tofu? Which I now call "poor man's foie gras." That's the closest I can come to describing the texture. But even lighter. Probably the only thing I would describe as completely melt in your mouth. I can't imagine your not loving it. Can't wait to hear all about it.

                        1. re: c oliver
                          HillJ May 1, 2013 12:10 PM

                          Yes, I enjoy tofu and other foods we would describe as melt in your mouth. I really have no explanation as to why I've passed on fg until now except to say I'm the only gal in my circle of food friends standing w/out an experience of her own....until Friday that is.

                          1. re: c oliver
                            foiegras May 1, 2013 07:29 PM

                            The people I know who don't like it say it's 'too rich.' Some people have a real aversion to fat. That has never been one of my problems ;) I don't personally know anyone who loves it as much as I do. I basically do not pass up an opportunity to order it, and in fact choose restaurants based on whether they have it on the menu regularly.

                            I like liver, and sometimes I can detect a liver taste ... personally I think it's a tad underdone when this happens. Sometimes I eat the whole thing and no whiff of liver.

                            I can't think of anything else to compare it too, really, but if you think butter is a good thing ... I know what it's like. Extremely well-rendered fatty brisket, there is a similarity there I think.

                            1. re: c oliver
                              sunshine842 May 2, 2013 06:44 PM

                              love you, C, but man, I can't imagine a more disconnected comparison than tofu.

                              I can't bluddy stand tofu. But don't you dare stand between me and a lobe of foie.

                              1. re: sunshine842
                                c oliver May 2, 2013 07:15 PM

                                Owe you. I was trying to describe the texture of seared foie gras. And the only thing that came to mine is fried tofu. PLEASE do better :)

                                1. re: c oliver
                                  law_doc89 May 2, 2013 07:50 PM

                                  tofu is disgusting,

                                  1. re: law_doc89
                                    c oliver May 2, 2013 08:06 PM

                                    In your always humble opinion, of course. But maybe your food culture isn't very wide.

                                    1. re: c oliver
                                      law_doc89 May 3, 2013 07:33 AM

                                      Tofu and sea cucumber. After that, very wide. Jelly fish, now there is a source of protein w/o calories.

                                      1. re: law_doc89
                                        c oliver May 3, 2013 07:58 AM

                                        Oh, wow! You don't like sea cucumber?!? We had them - espardenyes - in Barcelona not long ago and they were one of the best things we ate. And we ate A LOT of good things. I thought they tasted like lobster.


                                        1. re: c oliver
                                          law_doc89 May 3, 2013 02:44 PM

                                          I don't like food that fights back when you bite it. Lobster? I think what you had must have been flavored with lobster, SC doesn't have that natural flavor; much closer to calimari, but much tougher and slightly bitter, even medicinal.

                                          BTW, they are being used in fish farms to clean the bottoms of the "pens" because they live on waste.

                                          1. re: law_doc89
                                            c oliver May 3, 2013 03:58 PM

                                            Perhaps YOU'VE had something that tasted like that. What WE had and the CH who posted on that link had was one of the best things ever. Before we ever arrived in Barcelona I knew I wanted to eat this delicacy and it exceeded my expectations. As you can see from his and my photo, it's simply prepared, a quick saute' with butter and lemon. I'm sorry you've not experienced it.

                                            BTW, Paco Meralgo, where we had these, is arguably one of the best tapas places in the city. Maybe someday you also can have the pleasure.

                                  2. re: c oliver
                                    foiegras May 2, 2013 08:08 PM

                                    Inside, I'd compare the texture to pudding or custard. The tofu I've had has a lot of structure that foie gras doesn't. It's almost molten, just about to dissolve.

                                    I just read today that supertasters have increased perception/mouthfeel for fat. Interesting ...

                                    1. re: foiegras
                                      c oliver May 2, 2013 08:14 PM

                                      That's a good comparison. With fried tofu, the outside gets a little texture and the inside is almost molten. I'm open to descriptions.

                                    2. re: c oliver
                                      HillJ May 2, 2013 08:17 PM

                                      I didn't think you were comparing taste, just texture. That's what I got from the comparison anyway. Like the feeling of touching semi firm tofu.

                                      1. re: HillJ
                                        c oliver May 2, 2013 08:25 PM

                                        Nope. Like fried tofu. Where there's a little/tiny amount of crisp on the outside and it's melting on the inside.

                                        1. re: c oliver
                                          HillJ May 2, 2013 08:28 PM

                                          lol...I was thinking of the fg right out of the pkg...not prepared (yet)....I get you!

                                          1. re: c oliver
                                            foiegras May 3, 2013 04:05 PM

                                            OK, I see. I'm not really a tofu fan, but the fried tofu I've had has never been melting inside ...

                                        2. re: c oliver
                                          sunshine842 May 4, 2013 09:31 AM

                                          Part of it is that I detest tofu, so I'll freely admit to not being 100% fluent in all of its forms.

                                          But to me more like a melty cheese -- not completely without texture, but velvety and (cringe) unctuous.

                                          In a terrine, it's almost like cool butter - holds its form just fine, but melts as soon as it reaches the warmth of your mouth.

                                          1. re: sunshine842
                                            c oliver May 4, 2013 11:02 AM

                                            I know people ugh over "unctuous" but this is one of the foods, IMO, that 100% qualifies for it use. Yeah, maybe pudding. Maybe that melt in the mouth-iness of seared pork belly.

                          2. re: c oliver
                            foiegras Apr 29, 2013 06:07 PM

                            You're killing me here with the egg idea ...

                            One of the best preparations I ever had included a 'chocolate gastrique' (sauce). There were figs involved as well ... usually there is some type of fruit. I also remember a slightly sweet vanilla risotto studded with dried strawberries.

                          3. re: HillJ
                            HillJ May 2, 2013 12:44 PM

                            Just learned WF only sells fresh duck & duck parts. No fg. Never put two and two together before. The duckie/veggie/combo pates looked unappealing.

                            1. re: HillJ
                              ChefJune May 2, 2013 12:51 PM

                              They don't sell live lobster, either. only (ugh) frozen.

                              1. re: ChefJune
                                HillJ May 2, 2013 12:52 PM

                                Funny how I didn't put the pieces together until today...walking around in a daze of confusion :)

                          4. h
                            HillJ Apr 29, 2013 03:38 PM

                            My daughter just recommended cold foie gras and warmed figs...

                            9 Replies
                            1. re: HillJ
                              c oliver Apr 29, 2013 04:04 PM

                              Bob and I can eat a half one so easily that there's never any leftover :)

                              It was quite a splurge (my 65th) and some anger for a family-owned and operated business having to shutter. And I WILL have more some day.

                              1. re: HillJ
                                ChefJune Apr 30, 2013 11:38 AM

                                Try soaking jumbo pitted prunes in Armagnac, and then stuffing them with Foie Gras. (D'Artagnan calls them "French Kisses!")

                                1. re: ChefJune
                                  HillJ Apr 30, 2013 12:18 PM

                                  That sounds amazing! I ordered the foie g this morning....

                                  1. re: HillJ
                                    c oliver Apr 30, 2013 12:34 PM

                                    Oh goody!!! IIRC, L Nightshade posted on DOTM about risotto with seared foie on top.

                                    1. re: c oliver
                                      HillJ Apr 30, 2013 12:42 PM

                                      Oh I'm doomed....from cheese to foie....what a way to go! :)

                                      1. re: c oliver
                                        HillJ May 1, 2013 05:41 AM

                                        Thanks for starting the thread c o. I'm going to pursue a good deal of offline reading before I dive into the splurge of fg!

                                      2. re: HillJ
                                        HillJ May 2, 2013 12:46 PM

                                        And I'm glad I did because the local shops selling fg looked awful.

                                      3. re: ChefJune
                                        law_doc89 Apr 30, 2013 03:18 PM

                                        How do you cook the FG first?

                                        1. re: ChefJune
                                          law_doc89 May 1, 2013 04:51 AM

                                          This post blank intentionally ;~)

                                      4. Ruthie789 Apr 29, 2013 04:12 PM

                                        Well you might want to check out this cookbook, the Chef loves foie gras.

                                        22 Replies
                                        1. re: Ruthie789
                                          gingershelley Apr 29, 2013 04:32 PM

                                          And their friends across town, the festive folks at Joe Beef....


                                          There is no foie gras in the world that is not their friend, and they have a few amusing and clever uses for it in the book. It's a fun read!

                                          1. re: gingershelley
                                            c oliver Apr 29, 2013 05:03 PM

                                            One of these days I'm going to make it to Montreal and I'll be hitting them up, for sure :)

                                            1. re: c oliver
                                              Ruthie789 Apr 30, 2013 12:38 AM

                                              Foie gras is legal in Montreal!

                                              1. re: c oliver
                                                Ruthie789 Apr 30, 2013 12:47 AM

                                                Then you will have an opportunity to try Foie Gras in many different ways including Foie Gras Poutine. Eric Ripert featured Martin Picard on one of his shows on PBS and the whole segment was on Foie Gras.

                                                1. re: Ruthie789
                                                  c oliver Apr 30, 2013 07:36 AM

                                                  Oh sigh :) We do house exchanges;I really gotta look at Montreal (and Quebec).

                                                  1. re: c oliver
                                                    Ruthie789 Apr 30, 2013 07:29 PM

                                                    I really shouldn't do this to you but as they say in French un avant gout:
                                                    After posting this saw the last frame, it is a bit much but the rest of the frames does showcase the foie gras.

                                                    1. re: Ruthie789
                                                      c oliver Apr 30, 2013 09:52 PM

                                                      And as they say in English...Holy shit :) That was simply amazing. How does he stay so thin??? Okay, Montreal, I'm squeezing you into the travel rotation...soon! Thanks for that, Ruthie. Scrumptious.

                                                      1. re: c oliver
                                                        Ruthie789 May 1, 2013 03:22 PM

                                                        Apparently Martin Picard has some influence in the foie gras field. He has helped it to make a resurgence and he also has suppliers that he recommends to chefs like Eric Ripert. I watch too much food tv. He opened a sugar shack in the last two years and it is reserved to maximum at all times. In that site he also serves foie gras and some wild meats. Montreal is a great restaurant city as someone else mentioned, Joe Beef in this same thread, which is also a carnivores paradise.

                                                      2. re: Ruthie789
                                                        ChefJune May 1, 2013 11:13 AM

                                                        I feel full just watching that! ;)

                                                        1. re: ChefJune
                                                          Ruthie789 May 1, 2013 03:23 PM

                                                          Portion control is not a concept at his restaurant.

                                                        2. re: Ruthie789
                                                          Ruthie789 May 5, 2013 03:03 PM

                                                          Just by chance Anthony Bourdain will be featuring Montreal tonight on CNN at 9 pm on a show called Parts Unknown. He calls Montreal the happening place in culinary cuisine. It may be a repeat. not sure.

                                                2. re: Ruthie789
                                                  c oliver Apr 29, 2013 04:53 PM

                                                  Foie gras pizza!!!!!! Now that might be going a bit too far.

                                                  I'm curious if foie can (or maybe should is the better word) be eaten raw. And since foie gras dishes, i.e., terrines, are cold, is it good cold as mentioned by HillJ?

                                                  I'd love to hear of any other preps that don't diminish the foie-ness.

                                                  1. re: c oliver
                                                    gingershelley Apr 29, 2013 05:02 PM

                                                    It certainly is good cold, or cool room-temp, but I don't relish it 'raw'... it needs some prep and careful handling; i.e., removing the veins, shaping, poaching, etc. before it is consumed if you aren't just going to slice and sauté it.

                                                    1. re: gingershelley
                                                      c oliver Apr 29, 2013 05:11 PM

                                                      Thanks. I couldn't quite get my mouth around "raw." The quality of what I bought was so good that I had no 'veins' to remove.

                                                    2. re: c oliver
                                                      wattacetti Apr 29, 2013 05:46 PM

                                                      As someone who is in Montreal and who has ready access to Grade A foie gras, I've done the raw thing. It's okay, but mi-cuit and torchons are nicer because you can add things to enhance the experience (e.g. Sauternes).

                                                      Can't see foie gras pizza working too well unless you top the pizza with cubes after it comes out of the oven. Otherwise, you're going to get a really oily pizza.

                                                      For a hot alternative to seared, I've been wrapping escalopes in Savoy cabbage and steaming. I am also working on a squab and foie gras recipe from a photo taken of Robuchon demonstrating sous vide at Star Chefs (breast and foie also wrapped in cabbage).

                                                      And if you need to eat your vegetables, I've also melted a foie gras to make bagna càuda.

                                                      1. re: wattacetti
                                                        c oliver Apr 29, 2013 05:59 PM

                                                        Bagna cauda with foie gras? If there's a heaven, please let me go to that one. Is your FG as crazy expensive as ours? I can't imagine being able to 'work on' things. It all sounds great.

                                                        1. re: c oliver
                                                          wattacetti Apr 29, 2013 06:09 PM

                                                          Your celery sticks will have never tasted better.

                                                          How much do you pay for your foie gras? It was about $60-70 for a whole one the last time I purchased, but I'm going back to the market for some more later on and will pay attention to the price this go-around.

                                                          I do a pop-up "routier" (truck stop) for laughs (meaning no money changing hands when it's friends and completely not for profit when asked to cook for an event) so I only work on things when I'm preparing a dinner menu for it. At best, perhaps 8-9 times a year with foie gras because some truck stop menus are not as special as others.

                                                      2. re: c oliver
                                                        sunshine842 Apr 29, 2013 06:23 PM

                                                        No, you don't eat it raw...you can eat it mi-cuit (barely cooked) and cold, but not raw.

                                                        I'm one who prefers it baked in a terrine dish in a bain-marie to just past mi-cuit, then chilled and served on plain white toast which has been lightly toasted to dry it out and make it a bit crispy, but nothing more than just a hint of golden-brown.

                                                        Then a sprinkle of sea salt.

                                                        Nothing more. Yep, I'm a bit of a purist when it comes to foie.

                                                        1. re: sunshine842
                                                          sunshine842 May 2, 2013 06:49 PM

                                                          and just for the record, here are a couple of links for terrine de foie gras:


                                                        2. re: c oliver
                                                          ChefJune Apr 30, 2013 11:40 AM

                                                          I don't know about raw. Terrines are baked. My favorite way to "do" foie gras. (then I can stuff it into prunes...)

                                                          1. re: c oliver
                                                            DeppityDawg May 1, 2013 12:20 PM

                                                            Some people eat it raw, just thinly sliced onto bread. Here's a recipe with shaved raw foie gras on top of raw scallops:

                                                            And here's a recipe where the foie is covered in salt and then soaked in milk. No cooking.

                                                            Here's one where it's just sprinkled with salt and pepper and some Armagnac, and that's it:

                                                            1. re: DeppityDawg
                                                              c oliver May 1, 2013 02:14 PM

                                                              Unique and appealing. Thanks for sharing.

                                                        3. law_doc89 Apr 29, 2013 06:05 PM

                                                          Wrap with cabbage leaf and poach.

                                                          8 Replies
                                                          1. re: law_doc89
                                                            c oliver Apr 29, 2013 06:12 PM

                                                            Yep, what wattacetti said. I'm just not sure I can give up that little 'crust' on the outside :)

                                                            1. re: c oliver
                                                              foiegras Apr 29, 2013 06:14 PM

                                                              To me the sear is without question what makes it worthwhile. Others can have the terrines and all of that ...

                                                              1. re: foiegras
                                                                c oliver Apr 29, 2013 10:02 PM

                                                                I know. At least here in the US, this (for me anyway) is a major splurge. I'll love all the others but when paying it for myself, I just want it seared and served.

                                                                1. re: foiegras
                                                                  sunshine842 Apr 30, 2013 07:32 PM

                                                                  Okay (holds shopping bag open for FG to give it all to me....)

                                                                  1. re: sunshine842
                                                                    foiegras Apr 30, 2013 07:35 PM

                                                                    well, I did remember one good use for non-seared foie gras ... I had some stuffed pasta (similar shape to ravioli but rectangular like a pillow) with foie gras mousse that was very good indeed.

                                                                    But the cold foie gras, you can have.

                                                                    1. re: foiegras
                                                                      sunshine842 May 2, 2013 06:46 PM

                                                                      I suppose there's a pedant out there who would point out that it's not all that great when truly refrigerator-cold..

                                                                      ...it should be cool, but you should pull it out of the fridge 20-30 minutes before serving.

                                                                      1. re: sunshine842
                                                                        ChefJune May 3, 2013 11:39 AM

                                                                        <you should pull it out of the fridge 20-30 minutes before serving> that's true of all cold foods -- even ice cream.

                                                                        1. re: ChefJune
                                                                          sunshine842 May 4, 2013 09:32 AM

                                                                          Depends on where you are, of course.

                                                                          In Florida, ice cream will be a bowl of milk in 30 minutes.

                                                            2. ChefJune Apr 30, 2013 11:30 AM

                                                              Catherine, you can order from Hudson Valley Foie Gras direct yourself.

                                                              1 Reply
                                                              1. re: ChefJune
                                                                c oliver Apr 30, 2013 12:36 PM

                                                                Yep. But a FB friend told me once a year D'Artagnan has free shipping and they have the Hudson Valley so it would cost less that way.

                                                              2. ChefJune Apr 30, 2013 11:36 AM

                                                                When I have the time and money, I really love to make Foie Gras Terrine. It keeps really well and is quite versatile.

                                                                1. maria lorraine Apr 30, 2013 12:23 PM

                                                                  The Ritz-Carlton also used to serve foie gras with peaches. If memory serves, they were poached peach slices, and the sauce on the plate was a pan reduction of peach juice, demi glace and a splash of 25-year-old Jerez sherry vinegar. Served with mache on the side. We ate it with a glass of Sauternes. I think my eyes rolled back into my head with pleasure.

                                                                  2 Replies
                                                                  1. re: maria lorraine
                                                                    c oliver Apr 30, 2013 12:37 PM

                                                                    Whoa. I did some minor eyerolling just reading that. That's a great suggestion and within my skill level :)

                                                                    1. re: maria lorraine
                                                                      ChefJune Apr 30, 2013 12:39 PM

                                                                      Milles mercis, ML. I have just ganifed that idea!

                                                                    2. greygarious May 1, 2013 10:20 AM

                                                                      Thr only time I've had fg was at a restaurant. It was duck breast with a sauce made from fg and seedless red grapes, and was excellent - another fruit to consider.

                                                                      1. MissBubbles May 1, 2013 12:07 PM

                                                                        I have to say the best/most simple way I have found is to just pan sear a few slices in butter. Drizzle with really really excellent balsamic (believe me the reg stuff doesn't work). If you have huckleberries sprinkle a few on top and add some fluffy salt like maldon.

                                                                        1. a
                                                                          acgold7 May 2, 2013 07:13 PM

                                                                          Once a year we like to go a little foie crazy and do a double-foie dinner. We start with an app of sautéed foie with apple and shallots. We sauté the foie and in the resulting fat, sauté apples, shallots and finally the nice baguette slices, as shown here:


                                                                          Then we move on to Beef Tournedoes with Foie and a Red Wine Reduction. We sauté the remaining Foie, then the beef filet, and you can use what's left in the pan to make a killer red wine sauce. This video isn't exactly it, but it's close:


                                                                          My 16-year-old son is a Foie maniac and he and I just go nuts annually, usually on his birthday. Then we sleep in a Foie coma.

                                                                          Thank God we can still get the stuff here in WA.

                                                                          2 Replies
                                                                          1. re: acgold7
                                                                            TheCarrieWatson May 3, 2013 10:18 AM

                                                                            Are you using a similar technique as the video for the red wine reduction sauce? That recipe of yours sounds great. I have plenty of Foie Gras and some Demi-Glas that I might use for something along those lines. You're searing the FG first, then the beef, correct?

                                                                            1. re: TheCarrieWatson
                                                                              acgold7 May 3, 2013 09:39 PM

                                                                              Yes, the technique is similar and you can really do it in any order. In this video we actually make the sauce first in a separate pan, then do the medallions, then the foie, but you could easily do the foie first, use those drippings to do the tournedoes, then use all those drippings to do the sauce while you keep them warm and maximize the flavor. I was just trying to speed it along for the sake of the video and simplicity but the other way might get you more intense flavor.

                                                                          2. c oliver May 5, 2013 11:22 AM

                                                                            Good news! A local restauranteur and a local cheese shop each have referred me to a site called Mirepoix USA. Here's their website:


                                                                            So far I've only looked at their foie products and am completely blown away by the selection.

                                                                            1. h
                                                                              HillJ May 9, 2013 06:46 AM

                                                                              My first, second & third try.

                                                                              I'll start by saying I enjoy liver & onions, chopped liver and liver pate. Smooth, garlicky and always clear of any veins or odd bits. I'm one of those: texture matters to my tongue.

                                                                              With two pals who joined me in buying a beautiful piece of fg, we prepared seared in quality butter the first time, with warmed fig jam the second, with a fried egg the third.

                                                                              Seared was my favorite. Simple prep really wowed me.
                                                                              With the fig jam & the egg while the components worked the fg flavor was quickly overpowered.

                                                                              If my understanding is at all accurate, fg is served on a plate with other tasty partners but to be truly enjoyed is eaten slowly on it's own merit.

                                                                              A solo performance-I like it.

                                                                              8 Replies
                                                                              1. re: HillJ
                                                                                c oliver May 9, 2013 07:37 AM

                                                                                Yippee!!!!! Kinda 'smeared' on some toasted brioche, a bite at a time, is my fave way. Yeah, a little salad, some grilled fruit. Definitely make it the main event. Did I post the pix of when we had it as a tapa in Barcelona? Below.

                                                                                1. re: c oliver
                                                                                  HillJ May 9, 2013 07:39 AM

                                                                                  No I don't think I've seen that beauty 'til now! Thanks for the turn-on, c o. I wouldn't have gone ahead w/out your push. :)

                                                                                  1. re: HillJ
                                                                                    HillJ May 9, 2013 08:03 AM

                                                                                    Next time, seared atop potato puree.

                                                                                2. re: HillJ
                                                                                  ChefJune May 9, 2013 12:18 PM

                                                                                  Interesting. I've never heard of searing it in butter. Just get your pan really hot and sear it on itself. It is, after all, pure fat!

                                                                                  1. re: ChefJune
                                                                                    HillJ May 9, 2013 12:24 PM

                                                                                    LOL, my one pal loves butter and rich food. We actually joked about the butter.

                                                                                    1. re: ChefJune
                                                                                      c oliver May 9, 2013 12:24 PM

                                                                                      Oh, I hadn't noticed that. Yeah, not necessary certainly. And some always 'melts' so I can fry a couple of eggs in pure foie grease!

                                                                                      1. re: c oliver
                                                                                        HillJ May 9, 2013 12:25 PM

                                                                                        I've had fried eggs prepared in duck fat. I've come to realize that it was my aversion to certain textures that kept me away from fg. And I now realize, it wasn't an issue afterall. But the richness will keep me from eating fg often.

                                                                                        1. re: HillJ
                                                                                          c oliver May 9, 2013 01:37 PM

                                                                                          The PRICE will keep ME from eating it very often!!!!! :) But I did make two whole ones last ten months and in the future, if I get, I'll cut even more pieces from it before freezing. It's a total splurge but, hey, I'm gettin' on up there :)

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