Where to buy Foie Gras for Christmas Dinner?

[benmc]

All

Whenever I am in Paris I alway try to have Foie Gras for starter as I really like it. You usually get a couple of uniform slices and a nice fig jam with crusty toast of some type.

Now I would like to do serve the same for starter at Christmas Dinner but totally confused about what to buy and where. I am up in London this weekend, I can see foreman and mason do Foie Gras but at £25 for 2 slices! Seems rather expensive.

Any help would be appreciated?

Regards
Ben

[Zod]

Selfridges is likely to be cheaper than Fortnums by a significant margin.

[Melman Giraffe]

Zod said:

Selfridges is likely to be cheaper than Fortnums by a significant margin.

or Harrods food Hall

[benmc]

Zod - Thanks will take a look this weekend. It does appear that they may have stopped selling a couple of years ago.

ben

[Noger]

A good bet is a local French market, a chap at the Reigate one does some nice stuff.

Which is a bit stupid as you said London <bangs head>

yes. Borough Market, the frenchie stall (forget the name) always has it.

Edited by Noger on Monday 5th December 12:53

[Zod]

Oh dear. Bad PC Selfridges!

Fortnums have a great range of foie gras, but it certainly is expensive.

Borough Market will have it, but the obvious place to go (and I'm kicking myself for not thinking of it before) is Comptoir Gascon in Smithfield.

[benmc]

Excuse my naivety but I have never served Foie Gras.

I assume I could purchase this

http://www.harrods.com/product/harrods/foie-gras-d...

Then simply slice and serve for starter?

ben

[Melman Giraffe]

benmc said:

Excuse my naivety but I have never served Foie Gras.

I assume I could purchase this

http://www.harrods.com/product/harrods/foie-gras-d...

Then simply slice and serve for starter?

ben

Pan fry serve with toast

[Liszt]

benmc said:

Excuse my naivety but I have never served Foie Gras.

I assume I could purchase this

http://www.harrods.com/product/harrods/foie-gras-d...

Then simply slice and serve for starter?

ben

To make life easy look for the tins that open at both ends. Push it out half an inch an slice against the side of the tin for neat slices.

Toast some white bread lightly. Cut the crusts off then slice down the middle between the two toasted faces. Cut diagonally into triangles and just before serving put under a hot grill or oven to let them curl slightly. Voila, melba toast.

Serve we a sweet, chilled Sauternes

[Liszt]

Melman Giraffe said:

Pan fry serve with toast

Get out. If your going to spoil it like that nip down to Tescos for some Value Brussels pate.

Philistine.

[Melman Giraffe]

Liszt said:

Melman Giraffe said:

Pan fry serve with toast

Get out. If your going to spoil it like that nip down to Tescos for some Value Brussels pate.

Philistine.

WTF. How would you serve it? Have you eaten it in France? No - I didn't think so!

[Melman Giraffe]

Liszt said:

Melman Giraffe said:

Pan fry serve with toast

Get out. If your going to spoil it like that nip down to Tescos for some Value Brussels pate.

Philistine.

Here you go...Just for you

Recipe:



Clean and de-vein the foie gras. If you have the opportunity, you may prefer to buy the foie gras from your butcher already cleaned and de-veined.

Cut the foie gras crosswise into pieces a centimeter thick.

Season the foie gras pieces with the salt and pepper.

Heat half the canola oil in a large heavy pan (an iron pan if you have it), at moderately high heat (without burning the oil or causing it to smoke).

Sauté half the foie gras for 45 to 60 seconds in the hot pan. It should be golden on the outside and pink inside (cut one piece to check).

Quickly remove the foie gras and place it on paper towel to remove the excess fat.

Discard the fat remaining in the pan, then repeat steps 4 to 6 for the remaining foie gras.

Discard all but 1 tablespoon (20ml) of the fat in the pan. Add the balsamic vinegar and bring to a boil (briefly).

Place the foie gras onto individual plates (4 plates for 4 people). Pour the sauce from the pan over the foie gras and serve immediately (while still hot).

[bomb]

If you know anyone who is travelling via Amsterdam airport, you can always get it there.

They have plenty in the Deli shop.

I am sure Heathrow would also have it too.

Ask your friendly globe trotter to grab you a couple of tins.

[Zod]

Melman Giraffe said:

Liszt said:

Melman Giraffe said:

Pan fry serve with toast

Get out. If your going to spoil it like that nip down to Tescos for some Value Brussels pate.

Philistine.

WTF. How would you serve it? Have you eaten it in France? No - I didn't think so!

You pan fry lobes, not blocs.

[benmc]

Melman Giraffe - I think the product I will buy is pre cooked and canned and as such does not need cooking.

I have been looking and your method relates to the preparation of raw Foie Gras.

Ben

[Melman Giraffe]

Zod said:

Melman Giraffe said:

Liszt said:

Melman Giraffe said:

Pan fry serve with toast

Get out. If your going to spoil it like that nip down to Tescos for some Value Brussels pate.

Philistine.

WTF. How would you serve it? Have you eaten it in France? No - I didn't think so!

You pan fry lobes, not blocs.

Is that not what they where refering to?

[Liszt]

Melman Giraffe said:

WTF. How would you serve it? Have you eaten it in France? No - I didn't think so!

Well, once or twice what with being French.

[Zod]

Melman Giraffe said:

Zod said:

Melman Giraffe said:

Liszt said:

Melman Giraffe said:

Pan fry serve with toast

Get out. If your going to spoil it like that nip down to Tescos for some Value Brussels pate.

Philistine.

WTF. How would you serve it? Have you eaten it in France? No - I didn't think so!

You pan fry lobes, not blocs.

Is that not what they where refering to?

Your original post about frying responded to a post with a tin of cooked foie gras.

[Mobile Chicane]

Foie gras... noms.

I wouldn't dare buy fresh for fear of fking it up. Tinned much easier.

[Melman Giraffe]

Zod said:

Melman Giraffe said:

Zod said:

Melman Giraffe said:

Liszt said:

Melman Giraffe said:

Pan fry serve with toast

Get out. If your going to spoil it like that nip down to Tescos for some Value Brussels pate.

Philistine.

WTF. How would you serve it? Have you eaten it in France? No - I didn't think so!

You pan fry lobes, not blocs.

Is that not what they where refering to?

Your original post about frying responded to a post with a tin of cooked foie gras.

Sorry - I take it back. Sorry Liszt I miss understod - your response did make my laugh