Foie Gras - how to serve?

I bought a couple of cans of expensive Foi Gras to bring home .

I want to serve it.

Does anyone have some good suggestions?

I want to do something cool with it.

Thank you

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Isn%26#39;t it served with a good country bread or some toasty crostini points or something..?

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wait a minute, that would be %26#39;pate%26#39;... fois grois is the actual liver, oui?

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I%26#39;m sure you had foie gras in restaurants before deciding you liked it enough to bring it home -- why not try to find a recipe for one of the dishes you%26#39;ve had before? There are lots of sources, including on the internet, where you could locate authentic methods to recreate what you had before.

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Slightly chilled to help slice it.

A well chilled glass of vin doux.

A little jelly again made with vin doux - Seen some fantastic presentations where a design in vegetables has been made on the plate and the jelly left to set over this on the plate and the Foie Gras served on top - sometimes a shame to eat!

Lightly toasted Brioche.

Simple

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even simpler yet --

put it in the fridge over night.

Pull it out of the fridge about 10 minutes before you are ready to serve.

Lightly toast some crustless white bread -- the thinner the slices, the better.

Turn the foie gras out onto a platter and slice very thin. Serve with the toasted white bread points.

Best when served with a vin doux -- a sauternes or other sweet dessert wine.

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For next trip..where do the experts buy their fois gras? What %26quot;brand%26quot;?

Thanks!

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My suggestions are the following:

1) Buy some excellent bread, lightly toasted, not white bread, wheat %26quot;pain de campagne%26quot; is better

2) Serve the Foie Gras in thick slices, with some cooking salt that will emphasize the taste of the liver and bring a great contrast between smooth and crunchy sensations

3) It is a personal taste, but I usually serve it with figs (when it is the season for fresh figs), it is the way the Romans used to serve it in the ancient times and it is delicious : your alias is %26quot;Discover%26quot;, you%26#39;ll try !

4) As I don%26#39;t like the %26quot;vins doux%26quot; (too much sugar in it), I serve a white wine more fruity than sugarfull, such as %26quot;Gewurztraminer%26quot; or %26quot;Coteaux du Layon%26quot;

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I%26#39;m along the lines with only-lyon. Here%26#39;s what I like to do:

chill the foie gras overnight. About 10 minutes from serving time, I take it out of fridge, open container, turn out foie gras onto a cold flat plate. Slice fairly thick slices.

I then mix a variety of good fresh greens and toss them with a touch of homeade balsamic vinaigrette. I put some of the greens on a salad plate, place a slice of toasted 7 cereal bread (never white bread), then place one or two slices of foie gras (depending on the size of the container) on top of the bread. I then add a spoon of good figue compote on top of the foie gras.

If you are really feeling decadent, you can top the figue compote with a small slice of goat%26#39;s cheese. A bit rich, but it does taste good.

We like it with a nice glass of Beaumes de Venise wine.

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tou tou, that sounds sooo good. We didn%26#39;t try Foi Gras when we were there and I wish I had now. I was recovering from food poisoning so my hubby wouldn%26#39;t let me be adventurous. Next time.....

Deb

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It really is good. A lot of folks may find the small goat cheese topping odd, but it tastes good. The mix with the greens and the figue compote gives a really nice flavor.