Foie Gras

From Laurent Sainsot

The secret to this fresh whole foie gras recipe is finding the proper fresh force-fed goose liver.  In the U.S., you can order fresh duck foie gras from D’Artignans (who also produces a beautiful cookbook entitled Foie Gras by Michael Ginor if you come to love foie gras) or from Hudson Valley Farms.  Rebecca and Marc’s relationship was sealed by Sauternes and foie gras, so it has a special place in our hearts.  The goose liver is not available in the US, unless you hand-carry it back from France.  The foie gras industry has long recognized that the mulard ducks, sterile crossbreeds of the moscovy and pekin ducks, stood up well to force-feeding and produced excellent livers.  The livers should remain in the individual vacuum seal package until just prior to serving, of course refrigerated., where it will keep for up to a week.

Just slice the raw foie gras in ½” think disks and put the slices in a frying pan with a sip of olive oil or duck’s fat.  When blond, approximately 3 minutes each side, remove the slices and add some port in the pan with the juice to deglaze the pan.  Add the tangerine slices to be cooked 5 minutes. When reduced to half, you can serve the foie gras with the fruit sauce on top….simple, delicious…

Foie Gras en Bocal

From Laurent Sainsot

In every country, one can buy the terrines, the pates, and the cans of foie gras, but unless one finds oneself in a place where foies gras is abundant, it is generally better to buy the cans or jars of foie gras already made than attempt to prepare them oneself.  The only question is finding a good source.  One of the best Hungarian brands is Libamaj.  Whole foie gras preserved in a jar is specialty of Gascony, Grance’s principle foie gras-producing region.  The enteir is best after it has aged, unopened, in a cool, dark place for two years.   Open and thinly slice on warm toast.  Sprinkle with sel gris and freshly cracked black pepper.  Fresh figs make a wonderful side, together with the fat for dipping.  If not in France lately, visit www.dartagnan.com.  The jar can keep two years and most think it is best aged, but once opened, the jar should be consumed in a week, which we have never had a problem with, as it only lasts one day at the chateau.

Chutney Recipe:

Nick de Toldi’s chutney is based on the recipe of the Maison d’Hélène at the chateau de la Verrerie. You should try it to serve with your next game terrine.

INGREDIENTS:

  • 1 small orange sliced très fine
  • 1 big shallot sliced très fine
  • 1 cup raisins
  • 1 glass vinaigrette de vin rouge + vin blanc
  • 1 coffee spoon of salt
  • 4 soup spoons of sugar
  • 1 soup spoon of 4 spices (it is a mix of 4 épices named like this. It must feature cinnamon, nutmeg, cloves and coriander) quelques baies roses.

DIRECTIONS:

Cook in the microwave oven max power for a minimum of 30 minutes by periods of 10 minutes. Between each period, mix and add water if it becomes too dry.

Before the last period, add another half glass of vinegar. Put in a jam pot at the end. It must have a gold color and must be thicker than a breakfast jam.

WINE RECCOMENDATION:

The standard for foie gras is Sauternes, which we particularly like and don’t think you can really improve upon.