How to serve Foie GrasFebruary 1st, 2012 | Posted by in French Recipes
The foie gras that we sell is ready to serve, there’s no preparation or cooking to do.
Foie Gras is normally served as a starter (prior to the main course).
It can be served at room temperature, or slightly chilled.
Our canned foie gras can be stored at room temperature but we think it’s better to store it in the fridge and we suggest removing it from the fridge 30 minutes before serving.
Dividing into individual portions.
The foie gras should be cut into slices about 0.3 inch thick. If you have been keeping it in the Fridge, wait until it warms up before cutting it, as cold foie gras tends to break rather than cut. Use a sharp smooth-edged knife (i.e. don’t use a knife with teeth) to cut the foie gras. If the foie gras is still a bit chilled, running the knife under hot water and then drying the knife makes it easier to cut.
Place one or two slices on each plate. As foie gras is very rich, it is not served in large quantities. Approximately 50g (2 ounces) per person is about right.
Foie gras can be eaten on its own with a fork.
The most traditional accompaniment is toast made from thinly cut white bread, cut into triangles. Guests cut off pieces and place them on the toast before eating.
In general, sweet-sour items go best with foie gras. For example, cranberry jelly or oriental chutney often find favor.
Many people enjoy a small glass of dessert wine with foie gras. The best choice for this is a good Sauternes.
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