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What do I do with this whole Foie Gras lobe??

I purchased today a Whole Lobe of Duck Foie Gras, Grade A - Flash-Frozen from Gourmetfoodstore (it arrives tomorrow morning). Please tell me your recommendations for consumption. Obviously a simple scored sear is all I know and plan on doing to it at this point. Also need suggestions for how to pair the foie gras. The reason I am posting this in the DFW section is because I would like the suggestions to propose actual stores for buying ingredients for pairing that are local which would not be possible for someone out of state that was attempting to help me.

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  1. bring it to AUstin and share it with me? :)

    actually there is a French Laundry prep that is delicious...i looked for mine but it wasnt in my file which means I must have it written by hand somewhere. I am sure if you bing ityou can find it online

    2 Replies
    1. re: girloftheworld

      found it

      http://carolcookskeller.blogspot.com/...

      this really is very tasty it doesnt mask any of the fios flavors and it is not difficult at all

      1. I will recommend again finding the Home Cooking thread that discusses foie gras.

        9 Replies
        1. re: foiegras

          Definitely. There's nothing I do with or serve with foie gras that isn't easily sourced anywhere. Also I've never scored it. If OP will go to Home Cooking there's tons of info. Here's a thread I started that had 98 replies!

          http://chowhound.chow.com/topics/900208

          1. re: foiegras

            I did my research and seared a few slices.. I actually found that it's best without any bread because the bread takes away from the flavors of the foie. Just foie with a little sangria reduction with raspberries and poached pears and a large piece of seared foie gras. It was amazing and I did not make any effort to clean veins or nerves out and I did not notice a difference in texture at all. I will say that I did not score the surface, thus it did not get very crispy despite that it did look very browned and tasty. Next time I will score it I suppose and then see if that gets it crispy. But in reality it seemed extremely easy to cook the foie gras I think how hard it is was very exaggerated, it's hard to go wrong with a good piece of hudson valley foie.

            1. re: neilmcginnis

              As I posted on that other thread, I use a CI skillet that's REALLY hot but not smoking. It gets brown but not crispy. IMO it would turn into a puddle of very expensive oil before it got crispy. Toasted brioche, to me, added to the flavor because of all the butter. It's unlikely I'd ever do any kind of sauce. It's cooked in under a minute and then onto the plate with everything else that's just waiting for it.

              1. re: c oliver

                I agree with all that.. But somehow at Boulevardier they scored and got it truly crispy and it was a lovely texture I wish I could recreate.

                1. re: neilmcginnis

                  Why don't you call them and ask? Perhaps they used more seasoning that made for a crispier exterior. I wouldn't experiment :)

                  1. re: c oliver

                    Do you think they would answer that? Can you call them for me? lol. jk

                    1. re: neilmcginnis

                      You know the expression - "Imitation is the sincerest form of flattery." I'd be surprised if they wouldn't answer you. I've done this. I'm casual friends with a professional chef and it started with my asking him questions when we were there. I'd call well before they open and just say that you bought a whole foie and haven't yet been successful recreating their PERFECT version and could they give you any suggestions. Nothing to lose and plenty to gain.