Foie Gras

medtran49

Well-known member
Gold Site Supporter
I can't find any pics of just our foie gras, will have to look in Dogboa's pics, but with what was left of a whole one, I made a foie gras torchon. That was an experience.

Finished product with a caramel/black pepper sauce and a parsley/celery salad.
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Hanging in the fridge after being wrangled into a log after curing and tightly wrapped, boy was that fun.

37240-albums1042-picture6551.jpg
 

QSis

Grill Master
Staff member
Gold Site Supporter
I've always wanted to taste it, at least.

Does it taste anything like chicken liver?

Lee
 

medtran49

Well-known member
Gold Site Supporter
No, at least I don't think so. It's richer, but much milder as far as liver taste, buttery, smoother. Especially the torchon, which basically starts to melt at just the touch of a fingertip when at room temp.
 
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