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Started By
Message
Sauce/Reduction to Serve with Foie Gras
Posted on 12/22/12 at 4:07 pm
Posted on 12/22/12 at 4:07 pm
Any ideas?
Fig/basalmic reduction is in the lead right now.
I've tasted 10 jellies this afternoon and don't want to ruin the fattiest Hudson Valley lobe I've ever seen.
Fig/basalmic reduction is in the lead right now.
I've tasted 10 jellies this afternoon and don't want to ruin the fattiest Hudson Valley lobe I've ever seen.
4
Posted on 12/22/12 at 4:41 pm to PBeard
Try an apple compote or a mango chutney. Both are awesome w/o the sweetness of a jelly or preserve.
Posted on 12/22/12 at 5:34 pm to LSURJP
So, just reducing a mango chutney? I figure it'd need a bit of bitter from the vinegar.
Posted on 12/22/12 at 5:44 pm to PBeard
Guess you could reduce the chutney, we basically just warmed it up and it came out great
Posted on 12/24/12 at 3:36 pm to LSURJP
bump
Posted on 12/24/12 at 5:55 pm to PBeard
Steens/Habenero reduction, possibly do something with basalmic in there as well.
Posted on 12/24/12 at 6:25 pm to PBeard
blackberry
bit of lime
vinegar from Módena (balsámico)
bit of lime
vinegar from Módena (balsámico)
This post was edited on 12/24/12 at 6:26 pm
Posted on 12/25/12 at 8:02 am to PBeard
No need to reduce jelly, just room temp apricot sautéed foie GRAS and a good toast point.
Posted on 12/25/12 at 10:41 am to PBeard
Pepper jelly
Posted on 12/25/12 at 11:35 am to Caplewood
A melted pepper jelly with good toast points would be good enough to roll in.
Posted on 12/25/12 at 11:37 am to OTIS2
How bout a gougere with pepper jelly and foie mousse. I could eat myself into a coma with these things
This post was edited on 12/25/12 at 11:38 am
Posted on 12/25/12 at 11:41 am to Caplewood
I'm a seared fois gras guy myself...but I'd eat it!
Posted on 12/25/12 at 11:49 am to Caplewood
You can´t go wrong with the classic Foie with Quince jelly, as well.
Raspberry, with seeds, is also good.
Raspberry, with seeds, is also good.
Posted on 12/25/12 at 11:49 am to Caplewood
You can´t go wrong with the classic Foie with Quince jelly, as well.
Raspberry, unsweetened and with seeds, is also good.
Raspberry, unsweetened and with seeds, is also good.
Posted on 12/25/12 at 11:51 am to fightin tigers
quote:dude.
Habenero
Posted on 12/23/13 at 9:40 am to TigerSpy
Yearly update. We've got another Hudson Valley hulking fricking lobe of foie gras. Anyone stuff quail with it or have any other ways to use it?
Seared with a reduced jelly sauce gets boring.
Merry Christmas from the 1-2.5%
Seared with a reduced jelly sauce gets boring.
Merry Christmas from the 1-2.5%
Posted on 12/23/13 at 9:56 am to PBeard
Poach it whole in riesling or Gewurztraminer.
Or roast with some plums and baste the shite out of it.
Or roast with some plums and baste the shite out of it.
Posted on 12/23/13 at 10:10 am to PBeard
quote:
Anyone stuff quail with it
No, but now I'm going to.
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