Menu suggestions including foie gras

[CraigWilson]

Hi. New to the forum.

I received a full 1 1/2 pound foie gras from Hudson Valley Farms and froze it. I think I know how I will cook and serve it - pan-fried, on toast, probably with port wine reduction sauce and possibly marmalade on the side. Sauterne will be the wine pairing; that's traditional. I've had some version of that in restaurants and it was glorious.

My question is whether it should be served as a first course or main course. I suppose it could be either, and each serving will be about 2 ounces and very rich. Any suggestions as to what course could either precede it or follow it? Thanks.

 

[LizStreithorst]

I'd give them a taste of it prior to the main meal, serve the main meal and let them pig out on it after the main meal. Rather that serving a sweet heavy desert I'd offer fruit slices with slices of good cheese, and the fois gras. I love the stuff but not everyone does.

 

[menumaker]

I would suggest you serve it as a starter, pan fried with a sprinkle of sea-salt and ground black pepper, with toast on the side. No wine reduction as it will make the toast soggy but instead ,add a little port to your marmalade to slacken it a bit and serve seperately in a pretty bowl for people to help themselves.
Also, once cooked you can slice leftovers, freeze slices and use another time on crackers or crusty bread with drinks.

 

[CraigWilson]

Also, once cooked you can slice leftovers, freeze slices and use another time on crackers or crusty bread with drinks.

Thanks for the suggestions. When you've frozen pan-fried slices, how did you reheat them - or did you simply let them come to room temperature before placing them on the bread or toast?

 

[menumaker]

Don't reheat the.. Just defrost what you yhink you'll need, let them come to room temperature and serve on crackers or, better still, little triangles of toast with drinks as a posh aperitif. Don't worry about accompaniments, just plain or with a sprinkle of sea-salt will suffice.
Enjoy

 

[Rocklobster]

You can use small slices of it to serve on top of other meats..liked in the dish, tournedos rossini..