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running out if foie ideas, please help!

post #1 of 20
Thread Starter 
So since my chef decided to stop running his foie app about a month ago he's been having us do 'off the cuff' apps anytime we get a foie ticket. Super fun when it's slow but a month in and it can be hard to do something unique and special when we're weeded out at eight on a friday. I end up pushing standbys like a twist on date/foie/thyme and a gastrique or or a play on something from the onion family like slow fried shallots or smoked chippolini. I work in a great kitchen with tons of ingrediants, and I also really love foie so i'd even be willing to buy rare ingrediants if we dont have it to run in my specials. Please help and throw me some of your fav flav's with duck liver, or most memorable dishes. Thank you so much in advance. (we use hudsin valley grade a lobes)
post #2 of 20

Have you tried Torchon? You can make them ahead of time and just slice what you need for an order.

Many berry sauces or infusions work well with Foi.

Exotic mushroom ragouts also give Foi a lift.

post #3 of 20

Quite seriously, do you really need to dress it up? I'd be happy with just a big seared piece of it and several slices of toast, maybe a nosh on the side that goes well with it, which would include just about anything. I still remember the moment a french chef told me to open my mouth so I could try it without knowing what it was.  I'd eat it at least once a week if I had the money. 

As for suggestions. 

Foie gras soup, Foie gras lolliop, with peanut butter and jelly, with salad greens, with assorted fruit, with a vegetable, deep fried foie gras/jalapeno poppers, foie gras "pizza", foie gras with a couple of quail eggs, with a ...

     So really my only suggestion is to put anything you want on the plate and stick a big piece of foie gras on top. I'll take two. 

post #4 of 20

licorice merlot gastrique

 

curried pineapple syrup


Edited by cheflayne - 12/7/13 at 7:45am
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post #5 of 20

Torchon with marrow.

 

Wow.  That sounds good.

post #6 of 20
Thread Starter 
This is all great guys, keep it coming! I've done a torchon before but just simple roulades, that marrow sounds awesome! And both those sauces are perfect, i'm gonna do some pineapple voudavon today, its genius!! I just ran a mousse that was versatile. The pb & j one is another standby for me, we always have a few diff. Jams, and hoisen is fun. Our only requirements are something for texture, acid, sweet, and savory. So again those sauces are great. I really wish i could just put a perfectly seared 2 oz. in the window on a slice if brioche and a little thyme leaf but i don't think it'll fly
post #7 of 20
Try this:
Foie Gras Terrine, Chamomile Poached Peach and Green Almonds

Foie Gras
Clean the Foie and cook in the classic J-G style. Put in tubes and chill. Slice the terrine ¾” thick and season with black pepper mignonette and fleur de sel.

Peaches

1 qt simple syrup
1/3 Qt verjus
1/3 Qt champagne vinegar
1/3 Qt Elderflower Syrup
Sachet of ¼ cup of dry chamomile


Wash and split in half and remove the pit and combine with the poaching liquid and sachet. Bring to one boil and cover with plastic wrap and let cool at room temperature. Remove from poaching liquid and remove skin. Replace in the liquid and reserve.

Gelee

60 peeled fresh almonds
2 oz Chamomile leaves and flowers
2 oz mint dice


Combine 2 cups of the poaching liquid and 2 cups of the poaching liquid from the peaches for the veal tasting. Bloom 8 sheets of gelatin and dissolve in the liquid and combine with the mint, chamomile and almonds. Let set and break up gently with a Wisk.

To Serve
Place a drain half peach on top of the seasoned slice of terrine. Place a quenelle of the Gelee next to it and serve the poaching liquid on the side.
Poaching Liquid
Gelee
Peach
Foie
post #8 of 20

Torchon or mousse with toasted brioche slabs and a fig jam. Garde manger is do this assuming they have an oven for the bread. Figs are in season right now. Could also do something with prunes, love foie with prunes.

post #9 of 20

right now we are running a foie/confit terrine with freeze dried apricot, apricot vanilla rhubarb compote and black truffle ice cream. i also realy like it with orange saffron marinaded and charred orange supremes flat on a pan no oil. i have also done seared/terrine with different crunch/brioche rose ice cream and rose stock syrup to soak white grapes in its nice sweet acid and very clean. 

post #10 of 20

where are you in scottsdale btw? 

post #11 of 20

Celery root and any kind of slightly sweet fruit.

post #12 of 20

I really love foie gras paired with a berry sauce - blackberry or wild berries, or a red wine & berry reduction.  I agree with an earlier post that foie gras prepared on its own or with fleur de sel on toast is a great way to go - paired with sautern - what could be better?

post #13 of 20
Thread Starter 
Excellant! I've got a pount of marconas at home just itching to be turned into gel. We have a nice roibus tea that could be funwith that too. I work at the house brasserie
post #14 of 20
Thread Starter 
Ooh yeah, we have brunoise celery root kn garde manger, this is great guys, your really helping
post #15 of 20

I've done it with a smear of veal marrow and peach gastrique.

On french toast with raspberry coulis (didn't care for this)

 

I've got an idea that I've not been able to try yet. I want to layer it with some not quite ripe tart berries, marrow, and some confit chicken liver into a section of veal femur and serve it with some crostini.

post #16 of 20

Heres a couple go to ideas that i rotate when i run foie. let me know what ya think.

 

-foie torchon, cauliflower, scarlet grapes, sherry gelee

 

-seared foie, rhubarb and fennel.

 

-foie terrine, with bits of pistachio served with brioche.

 

did an asian twist recently, seared foie, pickled daikon, teriyaki drizzle.

 

also did a play on a ppj sandwich. seared foie, graham cracker puree, fresh huckleberry jam, cured fennel.

post #17 of 20

seared foie with pan seared figs in a port/ cinnamon/ staranise syrup.

make both in separate pans.  when doing the figs, first pan sear in butter, then add port, some sugar, and spices.

post #18 of 20
Quote:
Originally Posted by Chef Torrie View Post
 

Heres a couple go to ideas that i rotate when i run foie. let me know what ya think.

 

-foie torchon, cauliflower, scarlet grapes, sherry gelee

 

-seared foie, rhubarb and fennel.

 

-foie terrine, with bits of pistachio served with brioche.

 

did an asian twist recently, seared foie, pickled daikon, teriyaki drizzle.

 

also did a play on a ppj sandwich. seared foie, graham cracker puree, fresh huckleberry jam, cured fennel.

While these all sound exotic, I can't help but feel a bit overwhelmed by all those flavors.

Foi is so delicate, I find it unnecessary to cloak it with all these flavors.

A simple demi glace or berry pan sauce is better able to showcase the foi flavor than masking it in all this foo-foo.

post #19 of 20
Quote:
Originally Posted by Chefross View Post
 

While these all sound exotic, I can't help but feel a bit overwhelmed by all those flavors.

Foi is so delicate, I find it unnecessary to cloak it with all these flavors.

A simple demi glace or berry pan sauce is better able to showcase the foi flavor than masking it in all this foo-foo.

I respect and agree. As stated I think most of us sitting at home would love a hunk of some foi. However, if I were to every throw that in the window and have my employer see it, he would not be too fond. And most of the over-zealous patrons dont respect and appreciate the delicateness and simplicity of how great things can be. And the poster was looking for interesting ideas. The asian are ppj ideas are a little out of the box, but they sold very well. As for the first three, I dont think those pairings cloak anything whatsoever. To each his own tho.

 

Cheers!

post #20 of 20
Quote:
Originally Posted by Chef Torrie View Post As for the first three, I dont think those pairings cloak anything whatsoever. To each his own tho.

 

 

I agree. Rhubarb with foie is a personal favorite of mine.

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