I'm upset about the impending ban on foie gras. I hardly ever eat it, but I want to have some before it's gone. The problem is that all the chefs in OC and LA seem to be interested only in "creative" foie gras dishes, 99 percent of which involve at least one sugary, sticky, sweet ingredient. Foie gras marshmallows? Foie gras cheesecake? Frozen foie-sicles with peach gelée? Sounds like an invitation to Top Chef!
MEH. Je m'en fous totalement.
I want a salade gasconne. I want mixed greens tossed with tomatoes, lardons and gésiers [duck gizzards] confits in a beautiful, sugar-free mustard vinaigrette, then topped with slices of potato fried in the rendered duck fat and topped with a small—no more than 2 or 3 ounces—slab of pan-seared foie gras.
Is there anywhere—ANYWHERE—in the region to get this?
And failing that, where can I get a piece of very good foie gras to cook at home? I already have the gizzards sealed away in clay jars. I can buy tomatoes and bacon and mixed greens and potatoes. I have the experience cooking French food to do this...
...but I can't find foie gras that's not already turned into terrine or pâté.
Aidez-moi, Chowhound-wan, vous êtes mon seul espoir !