Wednesday, February 22, 2006

Foie Gras Grilled

What to do with those little trimmings off the lobes of that expensive foie gras?

Dredge them in bread crumbs and grill in a pan to catch all that lovely flavor and juice. Grill on both sides just until it loses its pinkness and deglaze the pan with a teaspoon of juice from lemon confit.

If you do not achieve enough liquid for a sauce, add a spoon or two of water. Pour over grilled foie gras and garnish with a julienne of preserved lemon.

Here is a recipe for grilled foie gras from La Varenne's The French Cook, p.93.

#51 Foie Gras on the gridiron
Put it on the gridiron, and powder it with crumbs of bread and salt. After it is broiled, powre the juice of a Lemon upon it, and serve.

Purchase fresh or frozen foie gras from Enjoy Foie Gras.

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