Hell yeah! Freeze it, and you can microplane or grate it over anything that could use a little foie boost. There's a recipe in the Momofuku cookbook that uses this technique.
What is torchon fois gras. I love fois gras every way I've had it; however not heard of this.
Sarah is a trusted source on General Cooking.
It's a preparation very similar to a terrine / mousse / pate made of foie gras. Sometimes dried fruit or nuts are mixed in as you might a terrine. It is then set in a mould or cling film (traditionally it was wrapped in a dish towel) to set. Serve by slicing it, on toast or similar
Here's Ruhlman's take on it, though I've not tried this particular recipe
June is a trusted source on General Cooking.
Yes you can. I have done it, even though I was warned against it. Left it frozen for about a month, and it defrosted with no apparent decrease in quality.
If u don't mind, I'd like the recipe. Do you get the fois gras from Hudson Valley? Or where? Its not easy to acquire in Pittsburgh and is quite expensive; so I want to be comfortable with where I purchase it.
You can purchase it direct from the Hudson Valley Foie Gras web site. Saves middle man charges...
Please enter a valid email address.
Well played. You deserve a cookie.
Put the sauce on hold and save the sandwiches for later: I's cake time
Tomato-Ricotta Cake (!)
A No-Forks-Needed Vegan Appetizer
Shop Finishing Touches
An Expert's Rules for Buying Good Tomatoes
Lookin' Sharp, Knives!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.