Fatty Liver
Foie Gras is a French delicacy and is made from the liver of a goose or duck which has been fattened especially to produce this classic and well-known French food. Foie Gras recipes are usually kept for special occasions and celebrations and not often used as day-to-day dishes for family meals, but hey, who's watching!
Two methods here for the same ingredients and an incredible fruit sauce called a coulis.
It is produced mostly in the South West region of France and some in the Alsace region.
The liver from these specially bred ducks is much richer than ordinary liver and has a more delicate, buttery flavor with a creamier texture. It is often served in the form of a mousse, as a paté with toast or French bread, or on its own with a steak.
Try this delicious recipe Duck Foie Gras With Truffles.
Foie gras recipes are of course part of French cuisine and very popular in restaurants but it is difficult to find fresh foie gras if you wish to make foie gras recipes, even when in France.
You can often purchase Foie Gras in cans or tins from specialty food shops and these will keep for years in a cool pantry or cupboard.
More Recipes To Enjoy
📖 Recipe
Foie Gras Potato Stacks
Ingredients
- 1 pound/450 gram foie gras cut into ¼ inch slices
- 1 tablespoon butter
- 10 ounce/275 gram small potatoes peeled
- 3-4 tablespoon white wine vinegar
- Salt and pepper
- Fresh chives to garnish
Sweet Fruit Coulis
- 1 cup fruit combination of below list
- peaches
- mango
- pomegranate seeds
- cranberry
- pineapple
- ½ tablespoon lemon juice
- icing sugar to taste
- 1 tablespoon fruit liqueur
Instructions
Method One:
- Cut the potatoes into thin slices.
- Melt the butter in a heavy-bottomed pan.
- Make four stacks or mounds of overlapping potatoes in the pan and press them down.
- Sprinkle with salt and pepper and cook gently until the bottoms are golden brown. Turn and cook the other side until it is browned.
- Place the potato cakes on a baking tray lined with parchment paper and put them into a warm oven.
- Season the foie gras with salt and pepper.
- Prepare a nonstick frying pan over high heat then place the foie gras slices in the pan and cook for about three minutes on each side.
- To serve, place the potato cakes onto warm plates and place slices of the foie gras on each one.
- Make a sauce by pouring the vinegar into the pan and bring to a boil, scraping the pan as you do to encourage all the meaty flavor to be transferred to the sauce. Pour over the foie gras and garnish with the chives.
- For a gastrique sauce which would make it a sweet and sour finish, mix step nine with the fruit coulis after it is finished.
Method Two:
- After peeling or washing potatoes, boil them until tender.
- Mash the potatoes the way you like best.
- Add a little milk or cream and butter.
- Make stacks of mashed potatoes that match the width of your foie gras.
- Place the potato stacks on a baking tray lined with parchment paper and keep warm in the oven.
- Prepare foie gras as above and continue with the potato stacks as above.
- Serve with the fruit coulis.
How To Make The Fruit Coulis
- Place the fruit in a food processor or blender and process to a smooth purée.
- For a particularly smooth coulis, press the purée through a fine sieve to remove the seeds.
- Stir in the lemon juice, and sweeten to taste with the sugar.
- Add a little fruit liqueur if you wish.
- If the sauce is too thick simply add a little water.
Did you make this & like it, or not, let us know?!