Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Any ideas to use Rougie foie gras?
Options
RRP
Posts: 25,895
A dear sweet 90 year old French lady who my wife takes to church regularly has just returned from what she says was a 3 week "swan song" to her native homeland.
She brought us this 75 gram tin of foie gras. Having never tasted it before I know it is a real delicacy, but do not have any idea how to enjoy it the most. Any ideas would be appreciated!
She brought us this 75 gram tin of foie gras. Having never tasted it before I know it is a real delicacy, but do not have any idea how to enjoy it the most. Any ideas would be appreciated!
Re-gasketing America one yard at a time.
Comments
-
It's killer good sliced and put on top of a fresh off the grill steak.
Doug -
hahahaha, that'll make him squirm Doug! I'm betting $20 he won't put that on one of his aged beauties. :laugh:
-
Gilding the lily, but I betcha it'll be goooooood
Doug -
Ron,
Is it 75g or 750g? A pound is 454 grams. There is a reason I ask.
SteveSteve
Caledon, ON
-
I don't think you should eat this! :silly:
Instead I think you should send it my way since just looking at this picture I'm drooling with envy1 :P -
Steve,
The package reads POIDS NET: 75 G - I just assumed that meant grams. As for weight that I can understand it weighs 5.25 oz. Of course that includes the metal can.
RonRe-gasketing America one yard at a time. -
Ron,
That is some excellent quality foie gras and I bet you would be looking at north of fifty bucks to buy it there. You can slice it into 3/8ths" and do a quick saute in a little oil, and I'm talking 30 to 50 seconds or it will melt. Just till you get some caramelisation on one side. Pair it with a rich fruit compote, like fig, plum or cherry. Get rid of some of the oil from the saute and cook the fruit in the rest. It is a shame to do any more than that cause the flavour is incredible. Use Paris toasts or bland crackers of some kind and get a good bottle of chateauneuf de pape to go with it. Top it with some Beluga caviar if you want it out of this world.
SteveSteve
Caledon, ON
-
Steven, Thanks for your advice...and the shopping list to boot!Re-gasketing America one yard at a time.
-
Take pics...I have no idea what that is, but I'm very intrigued!
-
I forgot to say slice it before you saute and edited the post. Sometimes they have veins in them that need to be picked out but I would bet that yours have been cleaned. I can be there in about 9 hours if I drive fast.
Steve
Caledon, ON
-
It is poached liver from a force fed duck. And they get on us about baby seals :laugh:
SteveSteve
Caledon, ON
-
Here is a video. It is in spanish but you can see the ingredients. Note the cook time
http://www.youtube.com/watch?v=5-0zipW7Omo&feature=relatedSteve
Caledon, ON
-
Steve
Caledon, ON
-
NICE!!!
My favorite use is for a butter sauce with mussels.
1 cup white wine
1 diced shallot
2 sprigs of fresh thyme
2 fresh bay leaves
1 pound unsalted butter cut into large dice
3-4 ounces diced foie gras
Salt & Pepper to taste
Combine it all in a saucepan until combined over medium heat. Can steam the mussels separately, but I always cooked them in the sauce - covered. Watch it closely, don't want that sauce to burn.
Of course, some crusty french loaf (batard, etc) is in order to sop up the remaining sauce after you eat the mussels.
So good....
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum