Serving and Eating Foie Gras

My foie gras cooking trials are over and it's time to enjoy the results.

My first recipe is from Emeril, Foie Gras Terrine, in which I used my own Vin Noix or green walnut wine instead of port. I served this terrine with cornichons, toast and onion marmalade and a glass of vin noix. Results--earthy, unctious and rich.

Another terrine involved the use of spices, and I turned again to my favorite blend, menues espices, which today is known as quatre-épices. Because of the richness of the spices, I served this terrine with a sweet white wine and plain toast--the flavor on the top of the tongue reminds me of the best smells in a deli.

During my discussions on foie gras several of my readers have offered tips for serving this delicious treat.
  • Jean-Luc Odeyer of Grenoble, France, "I prepare the green nut chutney, it is a delight! It is good with the raclette, the foie gras, the grills and the skewers, cheese, the cold meats and the charcuterie, on toasts…"
  • Don wrote "The pan juices and lemon are what truly makes foie gras with ham superb. Very delicious with a squeeze of lemon."
  • David Lebovitz recommends serving très bon Sauternes
  • One offered another recipe with ways to serve the terrine in a casual or more fancy manner.
  • and Pascal has a lovely picture of a simple foie gras presentation

Elsewhere on the net are sites for tasting, preparation and cooking.

Foie gras is a holiday food, a simple food. It lends itself to many styles of serving and eating. Whether you use some of my 18thC recipes or these modern ones, do enjoy your liver--it can be a harbinger of good things to come.

Enjoy Foie Gras, Enjoy Life! Foie gras and other French delicacies from Mirepoix, USA