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Foie Gras |
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We first discovered foie gras at the
California Grill at
Walt Disney World in 2005 and we were disappointed when WDW discontinued this delicacy in 2008 under ridiculous pressure from PETA.
Subsequently, we connected with Hudson Valley in New York and we now order it for our own use.
We serve it with something sweet; jam, jelly, pie filling, etc.
We also serve, as they did at WDW, with a small glass of Klein Constancia Vin-de-Constance or a good port.
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| Ingredients: |
1 2 oz portion of Duck Foie Gras per person
a sweet garnish/compote (Marmelade, Duck Sauce, cherries)
a sweet liqueur (Port, Vin de Constance or Royal Tokaji)
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| Procedures: |
Lyd sautés the foie gras pieces in a dry pan over low heat until seared and done!
It is then served with something sweet such as a preserve, jelly or jam.
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| Notes: |
2024-10-16: Three for Bill’s visit.
2024-09-27: Served with duck sauce, I had Vin de Constance to accompany. They were followed by Filet Mignons.
2024-07-15: Accompanied by glasses of Sauternes (for me) and Ice Riesling (for Lyd), preceded a pair of filet mignons.
2024-05-23: Preceded filet mignons and served with duck sauce and glasses of Vin de Constance.
2012-06-15: Added to our cookbook
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12/04/2024
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