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Foie Gras?

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Foie Gras?

Will Owen | Dec 27, 2011 11:08 AM

Never mind how it happened, but on Christmas I came into possession of a jar of Foie Gras de Canard. Not paté, but the whole lump, listed ingredients being the liver, sel, poivre et sucre, period. Now, at the moment I am the sole functioning human carnivore in the house, and even when she ate meat Mrs. O disapproved of foie gras on humanitarian grounds, so I'm not going to go slurping it up in front of her, though I may very well share some with her mom. As it's in a sealed jar, I'm assuming it's as cooked as it ever needs to be, and may therefore simply be cut and spread onto melba toast or nice crackers. Any other simple presentations come to mind, anyone? I know more about what to have with caviar than this stuff, though I've always wanted to try it.

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