Extra Fois Gras

[Larry 1749]

I served fois gras on Newyears Day and have about 1/4 of a lobe leftover (uncooked). Anyone have any ideas on the best way to ues it up?

[PCL]

Wow. This is a no brainer.

Slice, sear, serve on crouton, sprinkle with sea salt, eat enjoy and be cheerful.

[little ms foodie]

oh yeah!! what PCL said!

how bout a nice glass of Sauterenes with that?

[chezcherie]

huuuu-ooof.

that was my first reaction when i read the title. the sound of the wind being knocked out of me.

then it occurred to me that that is my new favorite oxymoron. "extra foie gras"...it would make an excellent band name, too.

sear it and schmear it, man. om hazelnut bread, in my personal daydream.

if you have any pomegranates around, they are gorgeous with foie gras. i made a salad over the hols with a drizzle of pomegranate vinaigrette and a sprinkle of pomegranate seeds. delicious and gorgeous.

[andiesenji]

I don't think I have ever considered that there could be such a thing as "extra" or "left-over" foie gras.

When I prepare it, I am lucky to get it to the table without someone sneaking a bit and if you blink, you missed it.......

[NulloModo]

Based on a recent post on the Philly board:

Grind it up with some high quality ground beef, stuff the patties with gorgonzola, and enjoy the best burger you've ever had.

[tissue]

Sear and serve with a mango ginger sauce. Cook down some diced chunks of mango and a few slivers of ginger with brown sugar.

[Foodie-Girl]

You can slice it up and stack between layers of wax paper, wrap with foil to make sure it's air-tight and freeze it for future use.

I LOVE foie gras but "too much of a good thing" is another way of looking at it.

How nice it will be to take some out of the freezer in a week or so/sear it to perfection and have an amazing little treat....((-:

Edited January 5, 2005 by Foodie-Girl (log)

[sabg]

there is restaurant in las vegas (i think mix) that serves a big slice on top of a kobe burger. unfortunatley, i missed that restaurnant

[little ms foodie]

there is restaurant in las vegas (i think mix) that serves a big slice on top of a kobe burger.  unfortunatley, i missed that restaurnant

←

Burger Bar

[PCL]

So, whatever happened to the extra 1/4 lobe??? It wouldn't last a day in my house.

[nwyles]

I would imagine that at this point , it is gone. I have never seen the word extra next to foie gras, although I have seen the phrase " extra large piece of foie gras"

[Viola da gamba]

Hmmm - extra foie gras - kinda like extra hanger steak ...

[GordonCooks]

When I do a whole lobe - I trim the ends, cut into quarters and freeze for stocks, sauces, etc. It's always nice throw in an oz of Foie here and there

[andiesenji]

You could always make a mini terrine with the "extra" foie gras.

I sometimes do a few with different flavors at a time - chilled, not baked - as it is one where all the ingredients are already cooked. There are numerous recipes for these, I am sure you must have one.

The regular terrine molds are too large but I found that the inexpensive plastic butter servers (the tops only) are just the right size for a mini terrine mold. You can find them in any supermarket. After filling them with plastic wrap lining it. I fold the extra plastic wrap over the top and if there is any free space I fill it with folded paper towel to above the edge, then put the top (bottom) on and either tape it or use heavy rubber bands so it presses tightly.

Refrigerated overnight, these are just perfect for brunch or whatever.

[Really Nice!]

Do you have Michael Ginor's book, Foie Gras A Passion? The first recipe, Cromesquis on page 96 by Michelin 3-star chef Marc Meneau, is great for leftover foie. You only need about 1/4 pound.