CraigWilson
Assistant Cook
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.
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.
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