Cooking with Foie Gras D'Oie

Replies: 21 - Last Post: Aug 1, 2012 12:44 PM Last Post By: sashac001

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Aug 1, 2012 6:27 AM
Posts: 32,291

I think we were both misled, bjd. The header says foie gras, and that's what I was thinking of when I suggested Sauternes.

But the text of the OP says that it's vacuum packed pâté. I imagine that's the accurate one.

battybilly

Aug 1, 2012 6:27 AM
Posts: 12,228

foie Gras D'Oie

OK - yeah - OK. So do you stuff the steak/beef with it - or put it on the outside before wrapping?
Is that better for you?

sashac001

Aug 1, 2012 6:47 AM
Posts: 8,287

You slather the beef in the pate and then wrap it in the dough. I can't believe I didn't think of it. Beef Wellington is one of my absolute favorite dishes. I also had a Duck Wellington once that was equally amazing.

Again I have to say that if you're worried you can mail me the pate and I'll take care of it for you.

Montrealer

Aug 1, 2012 6:58 AM
Posts: 39

bjd said : invite some friends

That is crazy talk as these friends might want to eat some of your paté. Better eat it before you invite them.

battybilly

Aug 1, 2012 10:14 AM
Posts: 12,228

Ever tried 'Lamb Fillets Wellington?' Also utterly divine.

arbon

Aug 1, 2012 11:49 AM
Posts: 1,357

Geese, ducks, and rabbits force feed them selves until they are 3 months old, and their livers are equally as good...(at 3 to 4 Months old)

I very much doubt many can tell the diference in a blind taste test.

sashac001

Aug 1, 2012 12:44 PM
Posts: 8,287

Lamb Fillets Wellington

Not yet batty but it does sound wonderful.

On a little side note - my husband who hates liver of any kind only paused for a very brief moment in eating foie gras when I informed him that it was made with liver. A true testament to the yumminess that is foie gras.