Foie gras at home

[Jay_T]

@TimF

I finally got around to making some today. My butcher got me a lobe which was about 30 ounces. I split it into about 6 portions and froze 5 of them in vacuum bags. I scored it, salted it and cooked it on my grill’s side burner in a thick aluminum pan that I preheated. It was a very successful first go. I served the foie with grilled ribeyes, creamed spinach, garlic mashed potatoes and toast. I would have had it straight up with Sauternes but my wife requested this specific meal. I feel like I might die shortly – very glad my cholesterol screening was last week.

One thing I had trouble with was how exactly to cut the thing since the shape isn’t very uniform. I’d love to see a pro break a lobe down. Anyone have a video of that?

Regarding the uniformity issue: foie gras is like play-do. You can cut thicker slices from the narrow end of the lobe and just press it out until it’s the same size. The French Laundry cookbook has a whole section on preparing foie gras, and it talks about how you can literally rip apart the lobe, cut out the veins and then smush it back together in the shape you want.

[TimF]

I had some tonight that wasn’t very uniform so I tried to kind of mash it together. It put it back in the frige to chill. When I cooked it it sort of came apart. So I’m wondering how do you shape it like play dough? Do you have to mash it up really good first?

[slada]

Trying a torchon for the first time at home- see pics- advice on how long to poach or to sous vide when it’s ready?

[slada]

And sorry for the sideways pics-