Jenny Rennes Posted February 3, 2006 Share Posted February 3, 2006 Hello again,I've got a couple of pots of bloc de foie gras de canard.I know how to prepare and cook fresh foie gras but what's the best thing to do with this 'bloc' ?Can I cook it in the same way as fresh or is it meant to always be served cold ?Seems a shame to just treat it as liver pate , n'est ce pas ?Jenny. Link to comment Share on other sites More sharing options...
Dick Smith Posted February 3, 2006 Share Posted February 3, 2006 Melba toast, cornichons, a bit of salad - handsome. As far as I am aware the pots and cans are all ready to eat. I always put them (I buy tins) in the fridge for a bit before opening and slicing, then let it warm up a bit. Link to comment Share on other sites More sharing options...
Jenny Rennes Posted February 3, 2006 Author Share Posted February 3, 2006 Thanks Dick,I must say it all sounds a lot more appetising with melba toast - why is that 1 slice of dull mothers pride is always too much whereas a whole loaf made into melba toast isn't enough ?Must be served with unsalted butter though !Nice tip about chilling th bloc to make slicing easier ...TA !Jenny. Link to comment Share on other sites More sharing options...
Dick Smith Posted February 3, 2006 Share Posted February 3, 2006 I don't think you'll need butter!A local restaurant (Auberge du Moulin de la Sée) has taken to serving up the foie gras with fruit and all sorts of bits and pieces. Not a route to go down, in my opinion. Link to comment Share on other sites More sharing options...
Suze01 Posted February 3, 2006 Share Posted February 3, 2006 [quote user="Dicksmith"]I don't think you'll need butter!A local restaurant (Auberge du Moulin de la Sée) has taken to serving up the foie gras with fruit and all sorts of bits and pieces. Not a route to go down, in my opinion.[/quote]Agree, but your serving suggestion above (which is the way I usually serve it) is very nice with a type of chutney 'confit d'oignons' or a fig conserve.My local resto is having a 'soirée sur la thème de fois gras' soon - have booked our places and really looking forward to it, lots of tasters I hope! Link to comment Share on other sites More sharing options...
Dick Smith Posted February 3, 2006 Share Posted February 3, 2006 I mean nasty stuff like grapefruit! Link to comment Share on other sites More sharing options...
Alexis Posted February 3, 2006 Share Posted February 3, 2006 Mmm. Love foie gras. I think that I have a tin of it in the fridge.Ready.Certainly no butter. I wonder if it will go with redcurrant jelly? Perhaps too sweet.Will test tomorrow.If, and it is a big IF, you have some left over, it make a wonderfull sauce for chicken. Link to comment Share on other sites More sharing options...
Hoddy Posted February 3, 2006 Share Posted February 3, 2006 ....... and if you can, have a small glass of Monbazillac with it. The first time I tried this was when it was forced on me by some French friends; now there's no stopping me.Hoddy Link to comment Share on other sites More sharing options...
Alexis Posted February 4, 2006 Share Posted February 4, 2006 Cheapscape!Sauterne is what you want[:)]Time I went to the shops I think.... Link to comment Share on other sites More sharing options...
Miki Posted February 4, 2006 Share Posted February 4, 2006 or splash out on something even better, a simple little Chateau Yquem 1921.............[:D] Link to comment Share on other sites More sharing options...
Russethouse Posted February 4, 2006 Share Posted February 4, 2006 ................................and how was lunch ? [:)] Link to comment Share on other sites More sharing options...
Miki Posted February 4, 2006 Share Posted February 4, 2006 Actually very nice !!The one we were going to in Saint Malo was closed, still the fair was on, so we had barbe à papa instead !! We went back in the evening to Cancale, to one of Olivier Rœllingers restosin the evening and took what he calls "seaside nibbles" which is onlyavailable at lunchtime and at the moment, only on Wednesday and Saturday, so it had to be evening.Probably first and last time, unless my old mucker comes back next year ! Link to comment Share on other sites More sharing options...
Simon Posted February 5, 2006 Share Posted February 5, 2006 I'm with Dick, melba toast and a touch of ginger preserve, fab!regardsSimon Link to comment Share on other sites More sharing options...
aj_dr Posted February 5, 2006 Share Posted February 5, 2006 We had some last night with toasted Brioche and home made (not blowingmy top!!) Peach Chutney. I could eat it every day, but then itwouldn't be a treat and probably not enjoyed so much.aj Link to comment Share on other sites More sharing options...
Jonzjob Posted February 5, 2006 Share Posted February 5, 2006 [quote user="Miki"]or splash out on something even better, a simple little Chateau Yquem 1921.............[:D][/quote]If you are going to go to a wine wot costs a morgage then you can stuff the blok. Get a mi-cuit from a good butchers, it only costs about 65€/kilo. Saves the cooking and wonderfull to munch with the melba toast, oh and a little bit of nice fresh salad. Yum, yum!!!!John. Link to comment Share on other sites More sharing options...
Suze01 Posted February 5, 2006 Share Posted February 5, 2006 Yummeee!When some friends came to my birthday/New Years party, they bought me two whole mi-cuits with fois gras in the middle (best of both worlds [:D]) and insisted that they be kept to enjoy ourselves - anyone fancy a slice? Link to comment Share on other sites More sharing options...
Christine Animal Posted February 5, 2006 Share Posted February 5, 2006 Nice tip about chilling the bloc to make slicing easier ...And another tip is to use a warm knife. Link to comment Share on other sites More sharing options...
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