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Foie Gras questions

zakappel | Jan 5, 201505:50 AM

The first time i attempted to try Foie Gras, i bought a small shrink wrapped package at a big butcher shop in Manhattan. Packaged just like this: . I didnt use it right away, so that might have been part of my problem, but when i did decide to make seared foie gras, it practically disintegrated in the pan. It went from about 2" across at its largest, to the size of a quarter. Is it possible / likely this was not solid Foie Gras, and a mousse instead? I cant think of any other reason that would have happened.

(subsequently tried it at a french cafe and loved it.)

Does anyone have a recommendation for a prepackaged Foie Gras? The gourmet grocery near me carries d'artagnan. Amazon seems to have a ton. Does anyone have a favorite, (budget friendly if possible,) option? Also, are there cheaper duck liver dishes, made from non force fed ducks? I have tried the chicken / turkey liver pates d'artagnan makes, and i like them, but i was curious why there are no regular duck liver pates.

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