On festive occasions we serve “Foie Gras Variées,” a dinner plate comprising small amounts of different foie gras* preparations that make a luxurious course.
The plate typically includes:
It’s just as satisfying for those without a hunger for the duck or goose version, and much more affordable.
Serve the plate with a glass of Gewürtztraminer, Late Harvest Vouvray, Riesling or Sauternes, makes guests very happy.
In fact, sybarite that we are, we often serve two different wines so your guests can experience different pairings.
Want some chocolate with your foie gras?
Here’s a recipe for Foie Gras Served With French Toast and Spiced Chocolate Ganache, from Chef Mark Gold.
Serve it as the first course of a very opulent dinner.
*Foie gras is a specialty food product made of the liver of a duck or goose that has been especially fattened. Here’s more about it.
†Quince is a winter fruit. Other options include a dried fruit compote, apples, figs, black cherry jam or fig jam. In the spring, we like fresh figs, gooseberries or green grapes (the smaller the better). While few of us have 50-year-old balsamic vinegar, if you have balsamic glaze (commercial balsamic vinegar boiled down to thicken it), you can add a few drops to the plate in any season.
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