Foie Gras, I dont get it.
Discussion
What exactly did you have?
"Foie Gras" can range from largely tasteless, insipid patés that contain some foie gras through to flash-fried fresh liver.
Once you've had the fresh stuff - my favourite is served on toasted brioche with raspberry vinegar
- then even the best of the patés pale into insignificance in comparison in my mind.
It's an odd thing from an animal welfare perspective, so I'd always be very careful about where it came from. There are vile battery farms (particularly in Eastern Europe) where the ducks & geese are pretty much permanently locked onto the feeding tube, but on the other hand, I've visited duck farms in the Dordogne where feeding still consists of an ancient, gnarled crone walking into the ducks' enclosure with big buckets full of grain and a funnel with which she feeds the birds by hand. As soon as she comes into view, they come waddling over as fast as their legs can carry them, so they're obviously not feeling particularly abused!
"Foie Gras" can range from largely tasteless, insipid patés that contain some foie gras through to flash-fried fresh liver.
Once you've had the fresh stuff - my favourite is served on toasted brioche with raspberry vinegar
- then even the best of the patés pale into insignificance in comparison in my mind.It's an odd thing from an animal welfare perspective, so I'd always be very careful about where it came from. There are vile battery farms (particularly in Eastern Europe) where the ducks & geese are pretty much permanently locked onto the feeding tube, but on the other hand, I've visited duck farms in the Dordogne where feeding still consists of an ancient, gnarled crone walking into the ducks' enclosure with big buckets full of grain and a funnel with which she feeds the birds by hand. As soon as she comes into view, they come waddling over as fast as their legs can carry them, so they're obviously not feeling particularly abused!
Love it any which way!
It's fiddly to prepare yourself, my wife normally serves it with home made fig chutney and smoked duck slices and fig bread. A bottle of Barsac completes it.
A local restaurant uses some of the fat to make a complimentary ice cream to serve with it. And yes, flash fried is simply heaven.
So far Christmas Eve, last night followed by Oysters, and tonight. On Sunday lunch our friends will bring a home made one from a top supplier in SW France, it will take a lot of beating, rested overnight in a little Port and Armangnac before cooking.
It's fiddly to prepare yourself, my wife normally serves it with home made fig chutney and smoked duck slices and fig bread. A bottle of Barsac completes it.
A local restaurant uses some of the fat to make a complimentary ice cream to serve with it. And yes, flash fried is simply heaven.
So far Christmas Eve, last night followed by Oysters, and tonight. On Sunday lunch our friends will bring a home made one from a top supplier in SW France, it will take a lot of beating, rested overnight in a little Port and Armangnac before cooking.
I had some in Paris, a pate with some caramelised silver skin onions and brioche, it was absolutely amazing. Knocked every other pate I've eaten in my life into a cocked hat.
I'd wary of stuff sourced in the UK unless you know where it came from - not from a welfare issue but a quality one, as noted by others, the quality can vary wildly.
I'd wary of stuff sourced in the UK unless you know where it came from - not from a welfare issue but a quality one, as noted by others, the quality can vary wildly.
Kermit power said:
What exactly did you have?
"Foie Gras" can range from largely tasteless, insipid patés that contain some foie gras through to flash-fried fresh liver.
Once you've had the fresh stuff - my favourite is served on toasted brioche with raspberry vinegar - then even the best of the patés pale into insignificance in comparison in my mind.
:
It was a proper piece of foie gras not a pate, was breaded and pan fried and served on top of the most amazing lump of fillet steak I've ever tasted, also came with stacked dauphinoise potatoes, a selection of mushrooms and watercress. I've always avoided eating it because of the inferred cruelty but it came as part of the set menu so when in Rome and all that. Didn't detract from the meal, just didn't add anything. I didn't NOT like it, just did nothing for me. Found it a bit tasteless and insipid and wasn't overly enamoured with the texture. Just don't get how it can be considered such a divine delicacy. Each to their own I suppose? "Foie Gras" can range from largely tasteless, insipid patés that contain some foie gras through to flash-fried fresh liver.
Once you've had the fresh stuff - my favourite is served on toasted brioche with raspberry vinegar
- then even the best of the patés pale into insignificance in comparison in my mind.:
I've had it a few times, including last night as one of the 7 course tasting menu, and only once have I enjoyed it which was at Petrus at the Berkeley when Wearing was running the gaffe.
He served it crisp on the outside but moist inside and flavour was lovely but last night at Sinabro in Battersea it was a bit weird but everything else was amazing.
He served it crisp on the outside but moist inside and flavour was lovely but last night at Sinabro in Battersea it was a bit weird but everything else was amazing.
We used to serve it in the hotel where I worked as a lad. Usually served lightly fried with rock salt and a side salad. The banquet portions used to come in a foil wrapped cylinder which looked just like the butter we uses to serve. The foie gras would be chopped up into pucks to fry. I never thought that much of it.
TONKA2 said:
It was a proper piece of foie gras not a pate, was breaded and pan fried and served on top of the most amazing lump of fillet steak I've ever tasted, also came with stacked dauphinoise potatoes, a selection of mushrooms and watercress. I've always avoided eating it because of the inferred cruelty but it came as part of the set menu so when in Rome and all that. Didn't detract from the meal, just didn't add anything. I didn't NOT like it, just did nothing for me. Found it a bit tasteless and insipid and wasn't overly enamoured with the texture. Just don't get how it can be considered such a divine delicacy. Each to their own I suppose?
It sounds like it probably wasn't particularly well prepared, to be honest. Breading it for a start??!?!? I've never heard of Foie Gras McNuggets before!Done propoerly, it should absolutely melt in your mouth when you bite into it.
drfrank said:
It would be my death-row meal.
Pan seared foie gras with toasted brioche and caramelised apples and hazelnuts, washed down with a bottle of Sauternes.
Love the stuff, difficult to obtain where I live.
Ditto - a fine Foie Gras is superb, similar as day-dreaming food to a caramelised pan seared scallop Pan seared foie gras with toasted brioche and caramelised apples and hazelnuts, washed down with a bottle of Sauternes.
Love the stuff, difficult to obtain where I live.
I'll be having Foie Gras & Chicken livers for dinner tomorrow night...
TONKA2 said:
It was a proper piece of foie gras not a pate, was breaded and pan fried and served on top of the most amazing lump of fillet steak I've ever tasted, also came with stacked dauphinoise potatoes, a selection of mushrooms and watercress. I've always avoided eating it because of the inferred cruelty but it came as part of the set menu so when in Rome and all that. Didn't detract from the meal, just didn't add anything. I didn't NOT like it, just did nothing for me. Found it a bit tasteless and insipid and wasn't overly enamoured with the texture. Just don't get how it can be considered such a divine delicacy. Each to their own I suppose?
Actually I'm with you on this one. Pan fried foie gras doesn't blow my skirt up at all - had it loads of times and I don't care for it too much.However, I clearly have the taste buds of a heathen because foie gras as a pate is one of the most delicious things - I love it.
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