Foie gras ideas

[MrHiggins]

Lately, two of my friends went to France (independently) and each brought me a tin of foie gras. One's a blend, the other is pure.

I'm not sure what to do with either. For the blended one, is it ready to eat as-is, like on crackers? How do I use the pure one? What do I serve it with?

Thanks for the suggestions!

 

[Neutri]

So the blend is not exactly foie gras. It's more like a paté with foie gras flavour. Both can be used directly. The paté just eat it on bread or crackers, it's not made to be used any other way (afaik at least). For the real foie gras, you can eat it just as is with bread or crackers, or use it like an awesome flavoured fat in your cooking.

Once opened, both need to be kept in your fridge

 

[aporigine]

My home state outlawed foie gras.

 

[HSC /// Knives]

I vote for tournedo rossini

 

[Delat]

Oh man, I used to buy foie gras straight from Hudson Valley; amazing stuff.

Anyway, the straight foie is fantastic with a balsamic reduction. Just reduce some balsamic by about 60-70%, whisk in some butter and drizzle on top with a sprinkle of sea salt. Eat the foie straight with some crackers. For a decadent treat make a burger and put a chunk of foie on top or serve on the side with steak.

The pate I’d just eat like any other pate - on crackers or go all fancy and have it with a baguette and thick chunks of cold cultured butter. Glazed jalapeños are awesome with it (basically jalapeños soaked in syrup and a bit of vinegar), as are quick-pickles of the sort you’d put on a banh mi (lightly tangy and slightly sweet).

 

[Calvinlicious]

A restaurant in Las Vegas called é have an amazing take on a dish. It's called wonder bread. Apple meringue, foie gras, and strawberry. They have a cool video on YouTube.

 

[dchang21]

just so you know both are pre-cooked products so you are kind of limited to eating it as is. if you apply heat, it will mostly melt.

 

[kman94]

I love me some foie with something sweet and acidic. Pate, jam, and brioche are awesome together, add a little nice mustard or pickles, and you got yourself a treat!

 

[JayS20]

If you cut a slice of the foie gras, freeze it. Then throw it into a hot pan frozen, so it won't directly melt, then let it rest on some steak

 

[tarnschaf]

If my family is having foie gras we usually have pain d'épices, GewürzTraminer and a chutney. Some like Gelee too. Though might be local to Alsac.
They claim you have very different quality in foie gras. Till last Christmas they always went to local chef to do it on their own with some help.

 

[Delat]

I just remembered we had some foie while in Spain last month. Actually a few times, but this is the only photo I have. Even in a Michelin 3-star restaurant (Arzak) they don’t do much more than I used to do at home (sorry that’s some sort of humblebrag I think). Nice pan-seared crust, sea salt and black pepper, and a little sauce on the side. That’s pretty much how it’s been served at every bougie restaurant I’ve been, unless it’s for some molecular gastronomy like foie gras foam (which was about as whispy, insubstantial, and unsatisfying as it sounds). I’m not sure if you can sear your tinned foie, but you can certainly do a nice sauce.

This particular dish was served alongside pigeon breast - that’s the foie in the back. Fruit is a common accompaniment which you can see in the pic.

They paired it with a sauternes, as do most places I’ve had it. A nice Gewürztraminer would be in the same vein.

 

[aporigine]

… much more than I used to do at home (sorry that’s some sort of humblebrag I think).

It isn’t arrogance if you are actually good.

I’m still seven flavors of jelly.