Fois Gras…Or Not To Fois Gras?
Let’s talk about Fois Gras, it’s one of the most expensive ingredients in the world, and sometimes one of the most controversial ingredients. Fois Gras is made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through force-feeding corn, which is where the controversy begins. So before deciding to cook it, I wanted to do some research on this ingredient. I don’t want to participate in any animal being tortured before it lands on my plate! During my research I learned that the company that distributes my product (Hudson Valley Fois Gras) does not do this to their animals. You can view the video of the process as Anthony Bourdain from the show No Reservations explains why Foie Gras is Not Cruel . Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. I really enjoyed tasting and learning how to cook this cuisine, although I wont be cooking this too often because it is rather pricey and the focus of too much controversy.
Filet Mignon is the most tender cut of beef, and is the most expensive. It’s also my favorite cut of steak because it is so flavorful.This beef cut can be quite pricey when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin which I do normally. It is best when cooked medium rare since this cut does not have too much fat or connective tissue, it will dry out and become tough if overcooked. Give this steak a little love and attention when you cook it and the flavor goes a long way. So it is a rare treat for me to be able to pair the “perfect” steak with a delicate and delicious topping such as Fois Gras. I pan-seared the fois gras and topped my steak with it and drizzled a white wine plum sauce of my creation on top. I roasted some red potatoes in rendered duck fat (courtesy of Fossil Farms) and added broccoli rabe to seal the deal, and soon enough i was sitting in front of a dish that any restaurant would charge $70 or more for. So if you ever get the chance, be sure to try some Fois Gras you wont regret it. Bon Appetit!
Posted on September 19, 2011, in Beef, Poultry. Bookmark the permalink. 3 Comments.
Absolutely wonderful looking dish and great, accurate and insightful information. This is just the way I learned it in school. Great heads up on the foie gras that you purchased. I’m going to look into this company because I always hated hearing about the way that ducks are force fed.
Thanks Chef Latoya! I am looking forward to bringing you more great dishes!
I wanna try foie gras, it looks yummy paired with the filet mignon