Canned foie gras

[Mike Filigenzi]

We recently and temporarily acquired a new member of our household. A 16 year old French girl will be staying with us for the next three weeks or so on an exchange program. She brought a tin of foie gras as a gift, which is something I've never encountered before. I thought I'd ask for some help here from those who might have some experience with this. I'd like to do something good with it as she's a really sweet kid and it was very nice of her to bring this out for us.

So, any ideas on what to do with this?

Thanks!

[Jenise]

There will be some variation between brands, but canned (think 'preserved', it should make you feel more kindly toward it) foie gras is quite good. We brought several cans home from our trip to Provence two years ago October, I was that impressed. Our favorite thing is to simply slice it and serve it on toasted baguette pieces, sometimes with something like a savory tomato jam.

[Mike Filigenzi]

Thanks, Jenise. I honestly don't know what to think of the stuff except that it's foie gras and therefore, I am likely to like it!

[Jeff Grossman/NYC]

I've had tinned pate de foie gras. It's very good. And you already know what to do: get out the jar of cornichons, slice and toast some brioche, open a sweet wine....

[John Treder]

What Jenise and Jeff say. Don't try to sear it - that doesn't work.
It's fine on toasts, all by itself or alongside cream cheese, capers, cornichons, fish eggs, tomato slices, whatever. A sprinkle of chopped chives never hurt anything of that nature.

John

ps. Sliced hard-boiled eggs, too.

[Mike Filigenzi]

Great - thanks everyone. I was specifically wondering about whether I should try and sear it or something like that. I'll pick up some goodies to go along with it and we'll have it on brioche.

[Jenise]

Great - thanks everyone. I was specifically wondering about whether I should try and sear it or something like that. I'll pick up some goodies to go along with it and we'll have it on brioche.

Definitely no searing. In fact, if anything, if it's hot down there freeze it for a half hour before you slice it. Much more manageable!

[Dale Williams]

Mike, what does it say on package? You can buy bloc (which can also just say foie gras), pate, and terrine in can. It's possible to buy half-cooked bloc (mi cuit) in France, but it's illegal to bring in (but most customs inspectors will ignore fine print). That you can sear (very briefly, after chilling first).

[John Treder]

Hm. I've only seen pate and terrine. I've used the pate.

John

[Mike Filigenzi]

Interestingly, there is nothing on the can. Whatever label was on there is gone. (I wonder if her parents heard about the foie gras ban in California and wanted to play it safe?)

I'll ask her if she knows more about it when I get home tonight.

[Bill Spohn]

Don't worry about it, just chill and serve on brioche or toast with an off dry wine (I don't like too sweet - maybe a Spatlese or possibly Auslese or a Monbazillac.

Here is one we ate a couple of trips ago in France - bet you won't know the wine - VERY small AOC!

[Mike Filigenzi]

I'm guessing that's the stuff, Bill. Our French student told me that the thing to do with it is to open both ends of the can, push it out, and "take the yellow off of it".

I am very much looking forward to enjoying it!

(And you're right - that's not a wine I know.)

[Bill Spohn]

Save the 'yellow stuff' and cook some eggs in it!

[John Treder]

Yeah. That's butter and a bit of goose grease. Or maybe the other way around.

John

[Frank Deis]

The brand I know best is Rougie but I don't think that comes in cylindrical cans.

Canned foie gras can be wonderful. The stuff in the glass jar is better, and of course "fresh" is best.

But good luck with all that in California!

[Christina Georgina]

Brought a lot of tins back last year from Paris on a recommendation from a fried that lives there. Sent me to get some from a small supplier. Terrific stuff. Chilled it, Served slices on a plate with peaches sauteed in butter and minced rosemary.....sensational.

[Mike Filigenzi]

We ended up having this last night. I let Alicia, our French exchange student, take the helm for supper and she served the foie gras just as it was with bread. We also had smoked salmon and creme fraiche on blinis and melon with prosciutto and cherry tomatoes. Cheese and then whoopie pies and ice cream for dessert. A very nice meal, and she did everything with the exceptions of the whoopie pies and the batter for the blinis. It was a real treat to just relax and watch preseason football while someone else made supper.

And the foie gras was delicious.

[Frank Deis]

That sounds perfect Mike. You don't want to go and gild the lilies...

A simple service lets the foie shine on its own merits.

[Jenise]

Brought a lot of tins back last year from Paris on a recommendation from a fried that lives there. Sent me to get some from a small supplier. Terrific stuff. Chilled it, Served slices on a plate with peaches sauteed in butter and minced rosemary.....sensational.

What a killer prep, Christina.