Cooking with Foie Gras D'Oie

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istanbull
istanbull

Dear GS posse

I was given a vacuum pack of Pate de Foie Gras by a French guest about 18 months ago. It has been sitting in the larder since then. I cut it open and tasted a bit yesterday . Tasted just fine and I'm still alive today.

So setting aside ethical objections (shame to throw it away) what/how can I cook with it? I'm still a little wary of eating a load of it straight from the pack.

TIA

'Bull

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sashac001
sashac001

You could mail it to me. I'd be happy to eat it on thinly sliced baguette for ya. :)

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tony0001
tony0001

It's possible to get foie gras from non force-fed geese.

I suggest you slice it thinly a put it on top of steak - cow's or, even, bull's.

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tribolite
tribolite

Flambe the sliced pieces of foie gras with a splash of cognac to kill the germs and add a nice alcholic buzz before slapping it on crusty bread/baguette.A nice dry white wine to wash it down the gullet also helps.

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sashac001
sashac001

Jeez people! I have a Lean Cuisine meal for lunch today. You're killing me!!!

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wanderinwilco
wanderinwilco

Spread it on a piece of toast, top with a succulent steak, add a glass or three of claret.

Dave

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vinnyd
vinnyd

Sauternes is the classic pairing.

Good to see you, bull.

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anonymous
anonymous

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.......

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anonymous
anonymous

Duck for cover.

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anonymous
anonymous

Incoming.

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