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How do you serve frois gras ot la terrine de gascogne?

A friend gave me a small can from Paris and I have never tried it. What should I serve with it?

asked by SaySchwartzAndBeSure about 5 years ago
8 answers 9793 views
0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added about 5 years ago


OK because it's foie gras you probably want to make it fancy toast - a nice crisp bread, or toasted brioche, etc. You could add something sweet and jammy like port-soaked dried fruit. At a restaurant I worked in we served it with a beautiful pickled kumquat relish and a little bit of maldon sea salt.

You could also serve it on top of a steak, but personally I find that very heavy.

Note: keep it cold when serving, as when it warms up it will start to melt.

D1955838 dcaa 46e1 8765 0f59ee183327  portrait2
added about 5 years ago

I have one as well and will be very interested in the advice. Kate Hill at "Camont"in Gascony can answer that for sure. See her blog.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Brioche! And a nice sweet white wine.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added about 5 years ago

I like to use crisp toast (melba toasts work well in a pinch), and some chutney or strawberry/rhubarb jam (sweet and tart together is great!)

Or you could serve it with grainy mustard and cornichons.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

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

added about 5 years ago

Paula Wolfert once said, "I'd rather be a force fed duck than a Zacky chicken." Guard your foie gras. The idiot class is trying to take it away. They think that water fowl have throats like you and I do. But no, in the wild they are adapted to swallowing whole fish. The feeding funnel is hardly torture. They actuallly seem to like it. "What you are going to pour grain into my belly and I don't have to hunt? Sweet!" It's this stupid image of foie gras producers torturing cute little duckies that brings out the Kleenex. And it's nonsense.

A7132580 ab6d 4637 9b1a ed4f3f514400  scplogoblog
added about 5 years ago

I was in Paris this winter (remember the massive cold spell, yeah, that was when I was there!) and took an entire class that revolved around foie gras. Pierino is right, it is an endangered food here in the US...but not in France! We started with a massive slab of fresh, so it won't be helpful to you for me to share those recipes. I did once make a really special beef wellington using foie gras. But I also agree with above comments, especially if you have never tried it, go with simple toast points (yes, brioche!) and splurge on some super fancy French wine and make an event of it, if you are US bound, you may never see the stuff again!

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2

amysarah is a trusted home cook.

added about 5 years ago

Thinly sliced toasted brioche, a tiny sprinkle of Maldon salt, and a small glass of sauternes to sip with it. Simple and heavenly.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Thank you so much everyone, this was really helpful! I think it will be a real treat.

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