what are some good recipe for goose foie gras?

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My friend gave me a can of 4.5 oz. goose foie gras.
But I have no idea what to do with it.
So what are some good recipe for goose foie gras?

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Ms. Diamond Girl

FOIE GRAS-STUFFED DATES
Servings: Makes 4 servings.

You can use bloc de foie gras (imported from France in tins) or a slice of fresh foie gras pâté or mousse, sold at many specialty foods shops and cheese shops.

Ingredients
6 large Medjool dates, halved lengthwise, pitted
2 ounces (about) foie gras (goose or duck liver)
Fleur de sel*
Chopped fresh parsley

Preparation
Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.

ROASTED LOIN OF VEAL WITH FOIE GRAS AND CHERRY-RED GRAPE SAUCE
Servings: Makes 8 servings.

Order the roast a week ahead from your butcher. It needs to marinate overnight, so be sure to begin one day ahead.

Ingredients
Sauce
2 cups low-salt chicken broth
1 cup beef broth
2 cups dry red wine
1 1/2 cups small seedless red grapes
1/4 cup (packed) golden brown sugar
1 teaspoon Worcestershire sauce
1/2 cup drained wild cherries in syrup (such as amarena)*

Veal
1 3 1/2-pound trimmed boneless veal strip loin
2 tablespoons olive oil plus more for brushing
1 tablespoon chopped fresh rosemary plus whole sprigs for garnish
1 tablespoon chopped fresh thyme plus whole sprigs for garnish

1 6- to 8-ounce block cooked duck foie gras, cut lengthwise into 1/4-inch-thick slices (optional)

*Available at specialty foods stores and online from buonitalia.com.

Preparation
For sauce:
Boil both broths until reduced to scant 1 cup. Set aside.

Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.

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