It’s that time of the quarter–we’re almost done!–so an inordinate amount of my time is spent grading and meeting with students. Thankfully, I found time to quickly order some Foie Gras and knock out these easy recipes!
I’ve never made foie gras before, though I’ve eaten it a couple times. I’ve really only ever had foie gras in the typical seared with a fruity sauce format (with some Sauternes, of course!), so I was looking forward to trying a different technique.
I ordered a duck foie gras torchon from Hudson Valley, which company is supposed to be a bit better in terms of ethics. They are also, incidentally, the company who instigated litigation against the state of California for banning foie gras. Their lawsuit was successful and foie gras is again on menus throughout the state since early 2015.
The cabbage bundles were easy to set up. I made a half recipe since I wasn’t sure how much we’d like them and, any way you slice it, foie gras is super expensive. I drizzled them with black truffle oil to add that extra luxury.
I served it with some Chandon Rosé sparkling wine, as that’s a good mid-range brand available at my grocery store. The verdict? My husband thought it was weird and didn’t like it. I thought it was nice, relatively light, and a different take on foie gras. I’d not serve foie gras to many people in my life anyway, due to said ethical (and monetary) considerations, and there are even fewer people I’d serve this to. It’s not because it’s bad–as I said, I liked it!–but it’s so outside of expectations that I don’t know how well it would go over. Clearly, I’ve graded too much student work and am having difficulty expressing myself! 🙂
Makeup: Coddled Eggs with Foie Gras
I had some foie gras leftover, so I made this a couple nights later. Again, I drizzled black truffle oil over the top, in lieu of chopped truffles, so that we’d get a hint of the flavor. I overcooked the eggs–I’ve never coddled before! But, man was this good. I had some toast to go with it and both the husband and I agreed that it was fabulous. Now, this is something I’d serve to anyone I’d serve foie gras to (the whole 2 people or so).
There it is!
I’ll end with a totally unconnected anecdote. My 2-year-old had learned about dinosaurs in daycare/preschool the other day and on the way home she said, “I want to go on a long car ride and see dinosaurs!” I told her that we couldn’t do that because they don’t exist anymore and she cried for a while, continually asking to “see dinosaurs.” File that under “conversations I didn’t expect to have.” I know that folder will overflow by the time she’s 18. 😉