So I will have the opportunity to get some fresh foie gras liver soon and will make foie gras torchon as well as cooking some. The problem is I have limited experience actually eating it and even less preparing dishes with it. an if I am going to spend good money I would like to get the most practice and variety out of the liver available.
aside from having foie gras on toast with salads and the like I do not have alot of experience any creative suggestions/food pairings would be greatly appreciated.
Cross hatch, hard sear like a big 3oz portion, and put in the oven until like medium rare/medium unicorn, serve with rhubarb gastrique, and some pickled rhubarb, serve with toast points, classic. Or confit it in red wine serve cold. don't fuck it up tho.
So I will have the opportunity to get some fresh foie gras liver soon and will make foie gras torchon as well as cooking some. The problem is I have limited experience actually eating it and even less preparing dishes with it. an if I am going to spend good money I would like to get the most practice and variety out of the liver available.
aside from having foie gras on toast with salads and the like I do not have alot of experience any creative suggestions/food pairings would be greatly appreciated.
I would have to agree with brianshaw here...Please make sure you understand Foi Gras before you attempt to cook it.
There's preparation involved before you cook the liver. BTW....I'm jealous....
I have read up on how to make it. and how to de vane the liver, but sadly what is considered classic food pairings I do not have the experience with. all the preparation involved is what I am actually most looking forward to as this is my first real go with it. But if I am going to make a kilo of liver I would like ideas on different ways to serve it other than just cold on toast as my family and I will be the ones eating it(and a few friends)
The book "Foie Gras: A Passion" by Michael A. Ginor is rather excellent.
It gives you a ton of ways to use the stuff.
But if you don't want to spend the money, I can you give the key to using foie gras that I've learned from the book: "just add it to whatever dishes you normally make as an extra ingredient."
Couldn't agree more! In a world full of trends i want to remain a classic
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