Published by Thursday, May 21, 2015 Permalink 0


by Jonell Galloway

I tell you it will be more tolerable for the Fejee that salted down a lean missionary in his cellar against a coming famine; it will be more tolerable for that provident Fejee, I say, in the day of judgment, than for thee, civilized and enlightened gourmand, who nailest geese to the ground and feastest on their bloated livers in thy pate-de-foie-gras.”–Herman Melville, Moby Dick (1851)

In What to Eat in France: Foie Gras, we talked about how foie gras is made and the different legal classifications, which determine both the quality and price. Let’s move on to the fun part now. We’ve bought our high-quality foie gras and we want to eat it in the best way possible. Here are some ideas, both traditional and inventive.

Cooked Foie Gras

So you’ve bought a foie gras entier, a foie gras, or a bloc de foie gras. You’ll be eating pure or fairly pure foie gras, but how do you eat it and with what?

There is no one way to eat it. The Romans soaked it in honey and milk to fatten it still more before cooking. The first recipe on record comes from Apicius in his fourth century De re culinaria: Thinly slice the foie gras with a reed. Soak in garum. Crush some pepper, lovage and two bay leaves. Wrap in a caul. Grill and serve.

Today we eat it differently. Cold foie gras is most often eaten with something acidic to help digest the fat. This traditionally includes cold, sweet garnishes such as apple, rhubarb, fresh or dried figs, grapes, or pears, and toast, but contemporary chefs venture outside these limits, serving it with dried fruit and nuts and toasted brioche or raisin-fruit bread. More contemporary garnitures are onion jam or caramelized onions, Balsamic vinegar, port or Sauternes jelly, chutney, cassis berries, raspberries, blueberries or coarse sea salt.

Some people simply eat it with green salad, although I find that salad dressing deadens the natural depth of flavor. It’s also possible to eat it with cornichons and pickled onions. like one does with regular pâté, but once again, the vinegar is likely to overpower the delicate flavor.

Cooked foie gras should never be reheated. It should be eaten just colder than room temperature, so take it out of the refrigerator about 45 minutes before serving. Slice it with a knife while it is still cold. It is usually served with cold garnishes, most often as a starter.

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