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A How do I serve Foie Gras
de Canard Entier?
Q: Dear Hope, I have been given a tin of Foie Gras
de Canard Entier and I would like to serve it as a starter for
my guests at lunch tomorrow. Please tell me what to do with it?
Can it be used just as it is as a pate, or do I have to fry it
in a skillet first?
A: Tinned foie gras (fat liver) is partially or totally
cooked and is similar in texture to pate. To serve foie gras
de canard (duck), chill for 24 hours, remove both ends of the
tin then push out from the bottom. Slice with a warm knife. It
is often served with a fruit compote, warm baguette slices or
toast points and, if desired, sweet white wine such as a Sauternes.
You can also very quickly pan
sear the foie gras over high heat and serve slightly rare--otherwise
the fatty liver is apt to become very expensive melted fat in
the frying pan. Some prefer their foie gras seared on just one
side for this reason.
Enjoy the recipes,
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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