Foie Gras Pictures

Discussion in 'Professional Chefs' started by coup-de-feu, Dec 16, 2010.

  1. coup-de-feu

    coup-de-feu

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    Grade A stuff out of Calli, some of the best I've worked with. Marinated, poached, and rooled into dodines.  Presented with peeled grape halves masacrated in cognac and tossed with truffle oil, and reduction gastric of sharaz, port, and basalmic.[​IMG][​IMG]
     
  2. coup-de-feu

    coup-de-feu

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    I probably posted this in the wrong spot, just wanted to share.

    The grape halves in cognac didn't really work - too much alcohol taste.  Maybe I should have flamed the cognac first?
     
  3. kuan

    kuan Moderator Staff Member

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    Nah just use a late harvest reisling, Sauternes, or something similiar.