Have a small tin of foie gras I received as a gift. Very intimidated by it and am looking for an easy way to use it for a cocktail party. Ide

Kristen is the Senior Editor of Food52

added 8 months ago

This recipe seems perfect for a cocktail party, and you could always make your own modifications, like substituting regular prosciutto for the duck prosciutto, etc. http://www.food52.com/recipes...

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

lloreen added 8 months ago

Voted the Best Answer!

You don't need a recipe! Serve it thinly sliced with baguette - that is the way I always ate it in france, Champagne is nice to go with it

• 8 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

pierino is a trusted source on General Cooking and Tough Love.

added 8 months ago

I absolutely agree with lloreen on this. Simple as possible and don't let the vegi-nazi's take it away from you. We are suffering under that scourge in California, If you want to go crazy add some caviar.

• 0 People think this is an excellent answer
• Flag this answer for inappropriate content

Kukla added 8 months ago

I like to spread a thin layer of Dijon mustard on the baguette and top the foie gras with some caramelized onions, this combination is delicious with all kind of liver dishes.

• 0 People think this is an excellent answer
• Flag this answer for inappropriate content

cristinasciarra added 8 months ago

I agree with all the above answers. I spend my holidays in France with a French family, where foie gras is often served before the meal smeared on toast (brioche or pain de mie pairs best), accompanied by Champagne. I've also seen it served with a dollop of onion of fig jam, or slices of fig.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

ChefJune added 8 months ago

It's ready to eat. And it might be more spreadable than sliceable. Open the tin at both ends and push it out onto a plate. Then see what you want to do with it. Some cornichons or little pickled onions go nicely with it.. and crisp toasts.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

pierino is a trusted source on General Cooking and Tough Love.

added 8 months ago

ChefJune's suggestion is absolutely suitable. Toasts and cornichons are very traditional and delicious. Meanwhile they'll pry my foie gras from my cold dead hands.

• 0 People think this is an excellent answer
• Flag this answer for inappropriate content

sexyLAMBCHOPx added 8 months ago

This question brings back memories of a party I attended. Fritos were offered to scoop the foie gras.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

darksideofthespoon added 8 months ago

This is making me crave my favorite "lunch" from a French deli I used to live by, that is now closed. They would make this amazing Rillette that reminded me of fois gras and serve them spread on a whole baguette with cornichons with baby lettuce. DELICIOUS. I'm jealous!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content