I'm going to get SO lambasted for this post

I need your favorite foie gras recipes.

See, I have a whole lobe that is coming out of the freezer this weekend, and I would ideally like to sear it rather than make into a terrine or some such.

I'm a bit intimidated by searing off this precious chunk of fat, but I know to leave it only 2-3 seconds per side. Should I use my Le Creuset enamelled cast iron? It seems that would be the best piece to use, though I'm not certain of that. Thoughts?

Further to that, I want something OTHER than the ubiquitous port/balsamic vinegar reduction. I will likely sauce one piece/person with that tried and true classic, but for the second piece, I'm looking for something a little different, a little exciting.

Thanks, all!

Comments

[Catherine]

I have got no advice for you, my dear. Foie gras scares me too. But something with cherries might be nice (not that I know how to make it...)

[anonygeek]

I have to wonder whether it's safe to lightly sear a bunch of raw meat that's been in a freezer for some time, or if it'd even taste good.

[Fatemeh]

Cath - I was thinking some kind of berry thing myself. I wonder if a cherry-amaretto type thing would be overkill?

Anonygeek - fortunately, this was flash frozen after being vacuum-sealed, so it should be A-OK. Here's hoping, anyway. :-)

[john]

There's a tradition of serving Sauternes--a big, complex, sweet one, Noble Mold a go-go--with foie gras; maybe if you rehydrated some dried cherries in Sauternes and made a fast reduction, that would be a good sauce? Just a thought, I haven't tried this myself, but it sort of makes intuitive sense... good eating!

[Melissa]

We will bring you a book full of foie recipes tonight! Derrick has, um, one or two.

[Derrick Schneider]

When I did seared foie gras for Melissa last Christmas, I think I used a pomegranate reduciton. And they're just in now.

I use my standard All-Clad Saute Pan, just plain old stainless steel.

And I prefer German wines with my foie gras (admittedly though, I often do cold preparations).

And yes, I have a couple foie gras books around.

[Christian]

Use any good sauté pan, something with shallow edges since you'll need to flip the foie.
2-3 seconds isn't quite right. If you slice it 1/2 to 3/4 inch pieces you'll want to place them into a very hot pan and wait until there is a nice sear on the side you put down. 30 seconds to 2 minutes depending on how hot the pan is. Then flip it and let is sit shortly, then pull it off and put it on a plate to serve. You'll see the foie browning, though it should still be perfect in the inside.
As for accompaniments - the pomegranate reductions sounds great. Also be sure to put a little bit of salt on the finished foie for contrast.
Enjoy

[sam]

Yes you are so lambasted young lady!
Where's my invitation????

oh yeah, i know you know i dont like the seared, only the torchon. so I'll let you off the hook this time...

[jerry]

Good for you! I lump the anti-foie gras crowd with franken-food freaks, creationists, scientologists, world government conspiracists, and the remaining plethora of similar uptight and neurotic communities of weird people who just can't keep to themselves.

[cookiecrumb]

Hey, don't ask me how to sear it. I melted one the time I tried. :(
I'm thinking: Why not something a bit on the heat-ish side for flavor? Sweet, maybe yes, but with a secret pinch of cayenne or something.

[laura @ cucina testa rossa]

hi there. when i make it for hors d;oeuvres, I drizzle it with port or balsamic reduction and lightly sprinkle some roasted finely chopped hazelnuts on top. I've also served it with a piece of fig and a drizzle of fig syrup that i bought here so it went: toasted square of thin brioche. fig jam or compote, foie gras, piece of fig, reduction drizzle. also, mark franz from farallon made this as an app for a james beard house dinner: diced foie gras and sauteed wild mushrooms gently tossed with the best olive oil possible and some fleur de sel. simple and amazing. bon courage!

[sam]

i agree the fig would be good this time of year
lst time at Oola they had shaped the (pate version not seared, obviously)
into the shape of a fig
with a dried fig at the centre
and then dipped it in port jelly
so it looked like a fig

[NS]

I commend you for taking on this challenge - I have yet to work up the nerve to do so myself!

As I've noted elsewhere, my favorite seared preparation is Ron Siegel's - served with a peach reduction sauce with Tahitian vanilla butter. A close second is Gary Danko's - with caramelized red onion compote, peaches and a sauce comprised of Armagnac, Essensia and Verjus.

We are obviously well past the height of peach season now, but the folks at Frog Hollow assured me this past weekend that they still expect to have the fruit for 1-2 more weeks. I do not have a recipe for Siegel's version, but the recipe for Danko's is on the Gary Danko website (under "Tutorials").

Good luck - I look forward to reading about the results!

[kuz]

The best seraed foie gras I've had was in St Martin. They had a reduction of cranberry which is much tarter than pommegrante mixed with very good butter for a simple butter sauce. Tey the new goat milk butter that is at Cowgirl Creamery, Piedmont Market (probably Whole foods?)etc,

[shuna]

This is GREAT!

Don't forget to de-vein it, especially where the lobes meet. Prep it on a towl in a pan of ice. Keep it very chilled until use. For the veiny scraps I like to render it and cook mushroom in it maybe with a mount of butter, mushroom stock...

I second the fruit. Figs, melon gelee might be nice as the season is here, verjus, ice wine, apples sauteed in reduced apple cider, (pink pearls would look gorgeous and they have a lot of acid.), or The Apple Farm's apple vinegar (very reduced.) The best salt you can muster, maybe a garnish of a few of them mixed...

White balsamic might throw things up in the air a bit, honey and quince to delight, verbena infused verjus reduced with a little dememera sugar, candied thyme, stinging nettle salad with crushed hazelnuts....

Really the list could go on.

But you know, I know where you live, your dogs like me and one day I am just going to show up when I smell the smells!

[Laurel]

My mouth is watering reading all the great suggestions. I'm just getting ready to post a load of recipes for foie gras on our new website, www.enjoyfoiegras.com and soon-to-be recipe blog.

There are already a few posted, Terrine of Foie Gras with Mesclun, 100-Year-Old Balsamic Vinegar, and White Truffle Oil, and Duck Foie Gras with Apples and Sauternes. However, my all time favorite is Pan-fried Duck Foie Gras with Rice, Honey and Soy. It's kind of an unlikely combination by really yummy. It's also very easy. Admittedly, the searing is kind of challenging. Just don't put too much in the pan at once or it will melt really fast. I've also found that dusting the foie with flour before searing helps keep the yield high.

Here's the recipe...
Pan-fried Duck Foie Gras with Rice, Honey and Soy

Avocado Puree:
1/2 avocado, peeled and sectioned
3 - 4 oz milk
salt and cracked black pepper
1 teaspoon finely chopped chives

To make the avocado puree, blend together the avocado and the milk. Add salt and black pepper to taste, and then add in the chives.

Sauce:
2 teaspoons honey
4 oz soy sauce
3 teaspoons lemon juice

To make the sauce, bring the ingredients to a boil.

4 3/4 inch thick slices of duck foie gras
1/2 teaspoon of grape seed oil
1 1/2 cups of steamed short-grain rice
1 avocado, finely diced

Garnish
Crushed sesame seeds
Chives cut into 3/4 in lengths

Sear the foie gras slices on both sides in a very hot pan with the grape seed oil. Mix the rice with the diced avocado.

To serve, place about 1/3 cup of the rice and avocado mixture in the base of each serving plate. Spoon on a little avocado puree and add the foie gras. Spoon on some sauce and garnish with the sesame seeds and chives.

Serves 4

This recipe has some slight adjustments, but originally came from Tetsuya by Tetsuya Wakuda, published by Ten Speed Press. I've made it half a dozen times and it's always great.

[cmc]

Laurel, I've just seen your website. The most comprehensive resource for foie gras is the book "Foie Gras, A Passion", written by Michael A. GINOR (not Minor, as you incorrectly spelt it) and Mitchell Davis.

With this book by your side, there is no reason to fear or shrink like a violet away from foie gras.

[laurel]

Oh my gosh...thanks for noticing that typo on Michael Ginor's name. Yes, you are right, "Foie Gras, A Passion" is wonderful. Eighty foie gras recipes by eighty chefs from around the world! The recipe for Poached Foie Gras with Simmered Fennel and Cracked Black Pepper Caramel is my favorite from this book so far.

SInce there seems to be a lot of interest in the topic of foie gras, I'm wondering if it would be inappropriate to ask for feedback on the enjoyfoiegras site? I'm fairly new to blogging, and not quite sure of the etiquette.

[Fatemeh]

Oh. My. Goodness.

After all the mouthwatering recipes and suggestions, I never ended up making the foie! Too many dinners out, and when we WERE eating at home, we went for the simple stuff.

But seriously, guys, thank you SO much for all the awesome ideas. I will definitely be enjoying more than one of these when I finally cook that sucker.

[michael ginor]

For those of you who love foie gras...may I suggest my book - Foie Gras...A Passion.

Michael