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#1 Wed 19 Dec 07 9:41am

zippets

Member
Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Foie Gras recipes urgently needed for Christmas

help Hi all help

A French exchange students Mother has just sent out a roll of foie gras (sent directly from France & wrapped in paper so how it got through Postal Customs is a mystery question ) and I would appreciate ANY suggestions & recipes on how to serve it.
We plan on using it on Chrsitmas Eve hence the urgency.
Thanks in lieu smile

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#2 Wed 19 Dec 07 9:54am

mrslawlor

Member
Occupation Office Manager
From Ireland
Member since Sat 23 Jun 07

Re: Foie Gras recipes urgently needed for Christmas

Beef Wellington or pan seared on some toast are the 2 ways I have had it

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#3 Wed 19 Dec 07 10:22am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Foie Gras recipes urgently needed for Christmas

Is it actually Foie Gras, or ready made Pate de Foie Gras?

You mention a roll, so I suspect the latter - if so, use it as you would any lesser pate.

Beef Wellington, as mentioned above, is a classic use for foie gras. You might also think of using it in anotger classic - Tournedos Rossini.

If, on the other hand, it is the liver itself, cooked or uncooked. comebk to us herefor loads of recioes.

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#4 Thu 20 Dec 07 1:37am

zippets

Member
Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: Foie Gras recipes urgently needed for Christmas

Geoff

It is the real McCoy direct from France & wrapped in paper.  I assume it is cooked as I doubt they would have sent raw meat to Oz?
I know Beef Wellingtons & Rossini's but was looking more for appetizers.
Any recipe would be great though thanks.
smile

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#5 Thu 20 Dec 07 2:18am

chacha1103

Member
Occupation High School kid
From Ottawa, Canada
Member since Tue 23 Oct 07

Re: Foie Gras recipes urgently needed for Christmas

SEARED FOIE GRAS WITH APPLE CHUTNEY

Chutney:
1 tbsp (15 mL) olive oil
½ cup (125 mL) finely chopped onion
1 large Spy apple, peeled, cored and cut into ¼-inch (5-mm) dice
1 tsp (5 mL) finely chopped fresh ginger
2 tbsp (25 mL) chopped dried cherries
3 tbsp (45 mL) packed brown sugar
½ cup (125 mL) rice wine vinegar
Salt to taste


Foie Gras:
Four 3 ounce (100 g) slices foie gras, chilled
Salt and freshly ground pepper


Sauce:
½ cup (125 mL) late harvest Riesling
1 cup (250 mL) chicken stock
Salt and freshly ground pepper
½ tsp (2 mL) fleur de sel
Sliced toasted brioche

1. In a medium saucepan, heat oil over medium heat, add onions and sauté for 2 minutes or until translucent.

2. Add apples and cook 3 minutes or until softened. Add ginger and sauté for 1 minute; add cherries, brown sugar and vinegar. Stir together and cook over low heat for 7 to 10 minutes or until liquid has evaporated and chutney has caramelized slightly. Salt, if desired.

3. Season foie gras with salt and pepper. Heat a nonstick skillet over high heat. When it is hot, add foie gras and sear for about 30 seconds per side or until golden. Transfer to a plate and set aside.

4. Discard fat from skillet and add late harvest Riesling. Boil for 30 seconds or until reduced by half. Add stock and boil for 2 to 3 minutes more or until mixture has reduced and thickened slightly. Season with salt and pepper.

5. Sprinkle foie gras with a little fleur de sel and serve on toasted brioche with a drizzle of sauce and a spoonful of chutney.

Good for you and around 3 chums!

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#6 Thu 20 Dec 07 2:19am

chacha1103

Member
Occupation High School kid
From Ottawa, Canada
Member since Tue 23 Oct 07

Re: Foie Gras recipes urgently needed for Christmas

Or try this...

SAUTÉED FOIE GRAS WITH FIG CONFIT

1 lb (500 g) foie gras
Salt and freshly ground pepper to taste
1 tbsp (15 mL) balsamic vinegar
1 cup (250 mL) chicken stock


Fig Confit
12 dried figs, chopped
1 cup (250 mL) dried cherries
1 cup (250 mL) sweet wine
1/2 cup (125 mL) orange juice
1 tsp (5 mL) lemon juice
4 cloves
One 1-inch (2.5-cm) cinnamon stick
1 slice ginger the size of a quarter


Garnish
Fleur de Sel

1. Separate the liver into two lobes, removing any green coloration and any veins. Slice the foie gras into medallions about 1/2-inch (1-cm) to 3/4-inch (2-cm) thick. Place on parchment paper, wrap in plastic wrap and refrigerate until ready to use.

2. To make the fig confit, add all ingredients to a pot. Bring to boil, cover and simmer for 10 minutes. Uncover and simmer 5 minutes or longer until liquid has reduced and mixture is thick.

3. Heat a non-stick pan on high heat. Add foie gras slices, season with salt and pepper and sear 1 minute on each side. Place on individual serving plates. Add vinegar and stock into skillet and reduce until syrupy, about 2 minutes. Pour glaze over foie gras, top with a pinch of sea salt and place fig confit on the side.

thumbsup
Once again good for 4 people.

Cheers,
Chase

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#7 Thu 20 Dec 07 2:23am

chacha1103

Member
Occupation High School kid
From Ottawa, Canada
Member since Tue 23 Oct 07

Re: Foie Gras recipes urgently needed for Christmas

Ok I have one more but it is completely O.T.T. (over the top)! It's a swanky poutine with foie gras! lol  yummy

6 Yukon Gold potatoes
1 tbsp (15 mL) butter
2 diced shallots
6 oz (175 g) fresh Ontario goat cheese
1 bunch chives, chopped
Salt and freshly ground pepper
Vegetable oil for deep frying
8 oz (250 g) fresh foie gras
1 cup (250 mL) Bordelaise Sauce (recipe follows)

1. Slice potatoes into thin slices. Pile a few slices on top of each other and cut into thin strips.

2. Bring a large pot of water to boil, immerse fries and boil for 30 seconds. Drain immediately and place on a dish-towel-lined tray to dry them. Refrigerate for 1 hour or longer.

3. Heat butter in skillet over medium heat and cook shallots until softened but not coloured. Place goat cheese in bowl and stir in shallots, chives and black pepper.

4. Heat oil in wok or deep fryer to 300ºF (150ºC) or until a cube of bread turns golden in 35 seconds. Add potatoes in batches (oil should bubble gently). Cook about 6 to 7 minutes or until soft but not coloured. Drain well and place on paper

5. Reheat oil to 350ºF (180ºC) or until a cube of bread browns in 15 seconds. Fry potatoes in batches for another 2 to 3 minutes or until golden coloured. Put in paper-towel-lined bowl and toss with salt.

6. Cut the foie gras in four ½-inch-thick (1-cm) slices. When fries are cooked, place foie gras in a hot nonstick pan on medium-high heat and sear each side for 1 minute. Remove from pan immediately and season with salt.

7. Lay fries in the middle of the plate and crumble goat cheese all over them. Place the foie gras on top and pour the Bordelaise Sauce over the foie gras and fries.

Serves 6
Bordelaise Sauce
2 shallots, chopped
½ cup (125 mL) red wine
2 cups (500 mL) beef stock
¼ cup (50 mL) port

1. Place shallots and red wine in a skillet. Heat to medium-high heat and cook wine until 1 tbsp (15 mL) remains. Add stock and bring to boil. Boil 5 minutes or until reduced to 1 cup (250 mL). Add port and boil again until sauce begins to thicken slightly, about 4 minutes. Strain out shallots, pressing down on them to extract as much sauce as possible.

2. Pour over fries.

Makes about ¼ cup (50 mL) sauce

P.S.
You can just use gravy instead of bordelaise sauce.

This one serves 6.

Cheers,
Chase

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#8 Thu 20 Dec 07 6:36am

zippets

Member
Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: Foie Gras recipes urgently needed for Christmas

Chase

Thanks heaps! thumbsup
One question - What is Fleur de Sel?
I have seen this in a few recipes now when looking up Foie Gras but none have been clear as to what it is.
Thanks
Zippy smile

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#9 Fri 21 Dec 07 2:10am

chacha1103

Member
Occupation High School kid
From Ottawa, Canada
Member since Tue 23 Oct 07

Re: Foie Gras recipes urgently needed for Christmas

Fleur de Sel is a hand harvested salt from france. It is collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. To be honest.... you can easily get away with using regular coarse sea salt.

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#10 Fri 21 Dec 07 6:13am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Foie Gras recipes urgently needed for Christmas

If you can't get fleur de sel, Maldon salt is probably the nearest equivalent.

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