[kuan]

You made pie crust out of foie gras? /img/vbsmilies/smilies/bounce.gif/img/vbsmilies/smilies/rollsmile.gif/img/vbsmilies/smilies/peace.gif

 

[chefwriter]

I don't know but I'd be willing to eat it.

 

[pepper grind]

Might make you a silly goose.

 

[allanmcpherson]

I made puff with foie a few years (oh man, more like seven I guess).  It was good but probably not good enough to justify the cost, if I remember.  I made them into vol e vents filled with mushroom.  That likely didn't help.  Too much richness, needed a high contrast element.

Mind you the customers raved, but I suspect that was more "shock and awe" than real appreciation, if you get me.

Now, you got me thinking.  If you used the foie in a sable type crust and used something like tart field berries (maybe seasoned like a Cumberland sauce) you could have a killer starter course...