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A How do I serve Foie Gras
de Canard Entier?
Q: I have been given a tin of Foie Gras de Canard
Entier and I would like to serve it as a starter for my guests
at lunch tomorrow. Please tell me what to do with it? Can it
be used just as it is as a pate, or do I have to fry it in a
skillet first?
A: Tinned foie gras (fat liver) is partially or totally
cooked and is similar in texture to pate. To serve foie gras
de canard (duck), chill for 24 hours, remove both ends of the
tin then push out from the bottom. Slice with a warm knife. It
is often served with a fruit compote, warm baguette slices or
toast points and, if desired, sweet white wine such as a Sauternes.
You can also very quickly pan
sear the foie gras over high heat and serve slightly rare--otherwise
the fatty liver is apt to become very expensive melted fat in
the frying pan. Some prefer their foie gras seared on just one
side for this reason.
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