I'm doing this for Christmas too...it's not unlike chacha's seared fois gras with apple chutney.

I think what you have is pate de fois gras- not the liver itself. In France we had this amazing app that I've tried to recreate- it was slices of pate de fg on toast points with an apple compote and fresh dill.

For a self-serve canape I just surround a big crock of pate with toast points, put fresh dill on top and serve the compote on the side. It's really good and the fam asks for it every year.

The apple is in a 1/2" dice and I make a heavy syrup with some rice vinegar added- throw in the diced apple and cook to not quite soft-ball stage.

I think for the flavor of the dill to be noticed the plain compote is good- the flavors are rich but bright- just lovely.

What a nice gift- enjoy!

fiona.munro.79 wrote:

Its disgusting anyone can even think abut eating Foie Gras, please google Foie Gras cruelty! The production is banned in over 15 countries

But on the flip side......It tastes   

I looked at some short films some time ago and whilst most were pretty awful , there was one short film where the birds were on a farm , looked healthy , happy birds and went along peacefully to be fed seeming having no upset about the process at all .

this seemed  a  far more humane than the sad grubby birds in cages that were on other films.

Thats funny you have just entioned rse veal , I  have been thinking about starting a veal  thread for a while

Thistledo wrote:

It's lovely - had it years ago.  Then I saw the documentary on the force feeding.  It was quite graphic and took me days to get over it and have never forgotten it.
NO THANK YOU!

Indeed...Fois gras WAS  (and still can be) produced by force feeding.....but there are alternatives available...without the cruelty..