Forehead slapping Foie moment.

My local upscale market sells foie lobes in the freezer. I wanted to experiment and making some torchons or little pots, but I'm terrified of messing up such expensive product.

http://www.dartagnan.com/Foie-Gras-Cubes/ZDUFG008-1,default,pd.html?dwvar_ZDUFG008-1_freshFrozenWeight=Frozen / 1 lb&cgid=Fresh_Foie_Gras#start=4

I don't know how I missed this before, my foie gras training wheels are here. Unless someone knows otherwise, this seems like a great way to turn out prepared foie dishes for the home cook. Maybe some of you are looking for the same thing.

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Comments

Nicky_J_17040

Looks cool. I bet there are no veins to mess with either.

Jack_Mayer_85396

@Brandon - thanks for this tip! I got a D'Artagnan gift card for Christmas; I'm adding this item to the list!

robert.c.brown15

Yeah I was wondering about these. Are they already prepared and everything? I can just do what I want with them? I've seen their torchons but I think those are already prepared a certain way? I don't have the means to properly prepare foie right now. These could be nice.

ipreferale

@Brandon- Here is another source of foie nuggets. I have been buy from this place for years and have had no issues. For the holidays, I picked up some of the nuggets, duck hearts and duck nuts(testicals). Since they are in CT, I just emailed them and drove down and picked them up.

http://www.bellabellagourmet.com/foie-gras/

robert.c.brown15

Nice, I'm in CT!

robert.c.brown15

Would these "nuggets" be something you could use to put under a chicken breast skin, sear, or whatever? I wouldn't need to marinate, de-vein, or anything like that right? I'm not trying to make a torchon with them or anything obviously, but a torchon wouldn't be the appropriate thing right? That has its own seasoning and flavor to it.

ipreferale

@Robert_Brown - I would treat them just as one would a slice of foie from a lobe.

robert.c.brown15

Yeah, I'm not even sure how to treat that, haha. If I remember correctly, The French Laundry Cookbook has a lot of instructions for Foie Gras, but I think that is for taking a whole lobe and making it into a Torchon.

Brendan_Lee_56950

The easiest, most basic way would be to get a pan rippin hot on the stovetop, don't add oil, season the foie with salt and sear it hot in the pan until a nice crust is formed, flip and repeat and throw it in an oven like you would with a steak until it's warmed through, profit.

lfmichaud

For experimenting with foie look at your restaurant supplies stores. In Montreal you can get frozen category B whole lobes of foie gras for about 25$/pound. It´s less stressfull to practive deveining it or cooking it!

Samuel_68313

Where are you buying foie gras that cheap in Montreal?

lfmichaud

I got a pack out of the freezer and it was 20$/pound (it may have been an old pack) I get the foie at Distribution alimentaire Aubut (aubut.ca) lots of fun things to find there!