First time foie gras and a great chef

[Stewey]

Hey all! Long time no post from me. I graduated law school and got a new job and have basically been adjusting to a new life, but I just had to post. I FINALLY tried foie gras...and it was amazing! I am definitely not one to jump on a band wagon and say something is good because it's "considered" a delicacy. This was just truly spectacular for me.

Oddly enough, I had it down in Mexico at a hotel in San Jose del Cabo, Casa Natalia. It's a boutique hotel whose restaurant is run by the hotel-owner. It may have been mexico, but the chef was French, and he used many classical ingredients. I asked him afterward where he gets his foie gras from, considering his distance from obvious suppliers. He let me know that he has it flown in from France due to problems with previous suppliers in Mexico.

This guy was a great chef! He even prepared some tuna for me that I had caught earlier that day--no charge! Truly a wonderful restaurant and I am no longer a foie gras virgin.

[Greg]

Just made some myself Saturday night. Seared it and served it on a slice of grilled French bread and topped it with some sauted leek greens, an asparagus tip and glace de canard. Then the exec walks by and asks, "where's ours?" So, I made some for us and when we finished that, we grabbed some bread and sopped up the fat from the saute pan. That's the best part!

[shroomgirl]

I like it searred with berries and bitter greens....or TORCHON!!! I have a bet with another catering buddy that if she loses 50 pounds by Nov 15 I'd take her to American Place and we'd eat a whole lotta torchon....if she doesn't lose it she pays. She's not looking a whole lot lighter and we're now in mid July.....ummmmm torchon on someone elses tab!!!

[MarkV]

Greg:

Your dish sounds yummy!

Foie gras is the only organ meat I eat.

rurias1: Try foie gras with Sauternes. The combo is sublime!

Mark

[Mezzaluna]

Shroom, I didn't know what torchon meant, so I Googled it and found this pretty nice page abour foie gras, the food of the gods!

The first time I tasted it was in Cape Chef's kitchen four years ago. He seared it, deglazed with Sauterne, I believe, and served it with brioche points. Ahhhhhh.... you can't do better than that!

[Headless Chicken]

My first was a few months ago on 1 of my last days in college but we had the duck foie gras pan seared and lightly seasoned for the students to try. Not many of us ventured a taste, organ meats lesson, but I found it nice but too heavy for my pallet.

[cape chef]

Originally Posted by Mezzaluna

The first time I tasted it was in Cape Chef's kitchen four years ago. He seared it, deglazed with Sauterne, I believe, and served it with brioche points. Ahhhhhh.... you can't do better than that!

A little duck glacé and vanilla bean as well.

I'm happy you still remember that.

When I teach my classes on Gascony, besides confit and cassoulette, Foie is an important part of the class. I demo how to clean the livers and how to properly cook slices. I adorn the foie with nothing more than sel gris and milled black pepper because I want the students to really understand the true flavor and texture of the liver. I always get a couple squeamish students (same with ris de veau)

[Mezzaluna]

CC that foie and the tasty items that accompanied it are in permanent palate storage. Thank you for an unforgettable hour in your kitchen.