Eating Nose to Tail


 
Nose to tail eating can sometimes involve cooking and eating some things that can sometimes seem unappetizing - even to those of us who are offal inclined.  And then there's fois gras.

Fois is the liver of a duck that has been force fed.  What the birds are fed is up to the producer, sometimes it's a combination of different grain, sometimes it's brandy soaked bread.  There is a lot of controversy surrounding how fois gras is made, some peope feel the ducks are being tortured by going through the gravage (forcefeeding) process - I've seen these ducks happily following the farmers to get their suppers. 

Opinions on feeding ducks aside, fois gras is delicious, luscious and a treat.  I purchased my tiny piece at one of my local gourmet shops, it's Grade B Fois Gras, which means that there are some veins present but the flavour and texture are still fois.  Just a little more high maintenance.  They are fairly easily removed with a sharp knife.  For those on a budget I highly suggest it.
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A lovely treat.
Before I left my last job I bought a jar of cider jelly, which is very simply a gallon of cider reduced to a small jar of jelly - the flavour is sweet and tart and appley.  I've also got a little bit of homemade blueberry lime jam.  Very simply I'm going to toast some baguette, sear my fois gras in a very hot pan and serve them with my two preserves.

Don't salt the liver until it's seared, then give it a generous sprinkle.  The one thing to remember is to not over cook your precious liver, you want it quivering on the inside and crisp on the outside.
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Our lovely lump of liver.
The liver is flavourful, fatty and salty, the cider jelly is sweet and tart and the toast is crisp (the jam is alright - not bad for a first batch).  A nice glass of wine and Ross and I are  feeling very fat and happy.
 


Comments

08/07/2013 23:42

I think Pan Seared fois gras with Cider jelly is a great dish to serve in special occasions. I would like to thank you for posting such interesting article. It was new information to me that fois is the liver of duck. I also believe that this dish should be served with a nice toast of vine.

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12/04/2013 20:42

Simply wanted to write down a word in order to say thanks to you for those wonderful tips and I wish to show thanks to you just for bailing

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