- Alisha Kearney
Monday, December 16, 2013
What is better than Foie Gras?
The best meal I have ever eaten was hear at Johnson and Wales in my Classical French lab. What is foie gras? It is simply fattened duck or goose liver. If you said to yourself ew then you have never tried it. It may seem gross but I can promise you from experience with proper seasoning it is great! Because of the fat in the liver it is so tender and with a slight sear on it; it will make your mouth water like crazy. To properly season the foie gras you just need to sprinkle salt and pepper on both sides of the liver. Then in a shallow sauté you want to heat up some oil and put a quick sear to both sides of the liver which will leave it with a beautiful brown coloration to both sides which will make it slightly crunchy. With the different textures in your mouth; your mouth will start to salivate just like mine did when I first had foie gras.
- Alisha Kearney
- Alisha Kearney
Subscribe to:
Post Comments (Atom)
loved this post! When i was in classical french i tried foie gras for the first time also. It was so good and it melted in my mouth. The perfect thing is if you give it a little sear on both sides tiny pinch of salt and pepper it was perfect, its ready to eat. Such a savory food.
ReplyDelete-Juicy Jas