Foie Gras

[Mr.Wizard]

I like to sear a couple of slices and serve with asparagus and arugula.

I prefer the goose to duck, as it does not have as much of a game taste.

Heat a pan, very hot, no oil and sear the foie gras on each side for about a minute.

You can deglaze the pan with some chicken broth and little vinegar if you like, and pour over.

Arrange on a plate with the veggies and you are good to go.

Some people have a moral objection to the foie gras, but I tell you this, if a duck or goose could stuff us full of grain and harvest our livers, they would.

 

[waterlootexas]

Thanks for the suggestions. I've been thinking about attempting to cook some foie. How thick should the slices be? I've seen canned foie at Spec's here in Austin, but where else can I buy some? I believe Whole Foods doesn't sell it, what about Central Market? Thanks!

 

[Mr.Wizard]

I like about an inch of thickness.

Spec's indeed and I think Central Market may have some.

Grapevine as well.

 

[Idahorn2]

Liver in any form, from any animal, including a cod, does not sit well with me.

I will eat about anything else including snails and spinach, but I will not eat a filter, especially an over-burdened one. Believe me, this is not based on any humanitarian grounds; every time I hear a goose up here I wish I had a shotgun. This is despite the fact that I have never hunted waterfowl.

 

[Mr.Wizard]

This is one tasty filter though.

 

[Anastasis]

hmmmm...fatty filter.

 

[midtown]

Gods gift to mortals.

 

[LonghornLawyer]

At Stephen Pyles the other day, I had a "foie gras stuffed" chopped steak, which was really a hamburger wrapped around foie gras. The foie gras melted into the beef during cooking, and it ended up being amazingly tender and delicious. I think I am going to have to try it at home.

 

[Ankf00]

foie gras terrines make for good snacking

 

[hornimal]

damn, my mouth is watering. I think I'll buy a can and sear some myself this weekend.

 

[TxTower]

Chef Chris Ward at The Mercury Grill makes one of the finest foie gras dishes I have ever eaten.

 

[LonghornGirlie]

The two most amazing dishes I have had all year both involved foie gras.

One was a dessert on the Chef's Menu at Uchi. Seared foie gras on a slice of brioche and covered in Texas honey with bits of honecomb.

The other was a lobster bisque at Jezebel on New Year's Eve. The foie gras was cooked into the bisque, making it unbelievably rich. A shot of Johnnie Walker Black was put on the side and you added to the bisque to your personal taste (I used it all, of course). It added this incredible sweet bite to the soup's richness.

 

[1990txgirl]

LonghornGirlie, I had that lobster bisque at Jezebel. The sheer... audacity of incorporating foie gras into a bisque of all things compelled me to try it. I anticipated that it would be almost obscenely rich... and as you know, it was--but in a good way.

Another memorable preparation I've had also involved brioche. It was an appetizer at Greystone, the restaurant of the CIA outpost in Napa. Seared foie gras atop toasted brioche with a strawberry-rhubarb compote. The server had recommended eiswein to complement. Heaven.