Terrine of foie gras (France)
INGREDIENTS:
-1 entire duck foie gras ( appr. 600g)
-1 tbsp white porto
-1 tbsp cognac
-1 tsp vinegar
-1 tsp sugar
-1 tsp fleur de sel
-1/2 tsp pepper
PREPARATION:
1. Separate the two lobes of foie gras haffi denerved dem properly. Its important that the foie gras are in the ambiant temperature!
2. Remove the blood vessels of foie gras.
3. Let soak the denerved foie gras in a bowl of water with lot of ice cube and a tablespoon of salt haffi remove all the blood and clean up the foie gras.
4. Dry the foie gras with a paper towel.
5. In a large plate, add the marinade ingredients to the foie gras; salt, pepper, sugar, vinegar, white porto and cognac.
6. Cover the plate with a plastic film and let marinate for a night in the fridge.
7. After a night in the fridge, let the foie gras return to the ambiant temperature before to cook it, minimum 2 hours.
8. Then cover your plate with a plastic film specially for the oven.
9. Cook in the preheated oven your plate for 25 minutes at 95°C.
10. Then you can remove the plastic film.
11. Then you can fill the terrine with a slotted spoon fi remove the duck fat and marinade.
12. Put over each terrine a parchment paper for baking with a weight on it and reserve the terrine in a fridge until dem cold.
13. Filter the rest of the marinade with a small colander to keep only the duck fat.
14. Take the terrine out of the fridge, remove the paper and add a cover of duck fat on each terrine to preserve dem.
15. Cover the terrine with a cover or with aluminium foil and let dem in the fridge for 4-5 days before dem ready fi eat.
16. Voilà! you can slice the foie gras and savor it with fresh bread, toast or whatever you want! yum!
Carcass
Foie Grassong 23 is one iphi/foie gras did and it’s perfect <3
she says
‘Once I was driving to my aunt’s house with my parents (this was in greece) and we saw a dead dog on the side of the road. It was bloated and distorted. For years I thought It was just sleeping weird.’
I might have died,
Materialized
High Tide
Just High
A nervous stuttering
A slight suffering
I’m caving in
I might have died
I might have died
Materialized
High tide
Just high
Just high
Just high
Foie Gras With A Warning Label.
The Animal Legal Defense Fund (ALDF) is asking the USDA to require foie gras to have a cigarette-like warning on all product packaging.
The group is asking that the USDA mandate that all foie gras packages be marked with the statement “NOTICE: Foie gras products are derived from diseased birds.” The ALDF argues that, foie gras consumers have the right to know the risks that come with buying the product.
The ALDF explains their reasoning like this:
“Ducks are force-fed three pounds of mash a day through a pipe that is shoved down their throats - the equivalent of force-feeding 45 pounds of food to an adult human - inducing a liver disease known as hepatic lipidosis that often cripples and poisons the birds.”
The equivalent of force-feeding an adult human 45 pounds of food? The average bag of potatoes is about 5 pounds so this would be like being force-fed 9 bags of potatoes every day. That is enough to make anyone sick.
You can help spread the word about the dangers foie gras poses to animals and consumers by asking the USDA to mandate an industry wide warning label. Sign the ALDF petition today.
Slurpfest 2013, NYC
Ramen lover that I am, I made sure I was going to be in town for Lucky Rice’s SLURPFEST 2013, which took place in Chelsea last night!
Four of New York City’s best noodle and soup slingers gathered in a small basement kitchen on Hudson Street to prepare a unique menu of four outstanding bowls of ramen!
The light was low, so these pics aren’t the greatest, but they’ll at least give you a loving look inside this bone, bonito & broth bonanza!
Yuji Haraguchi’s Snow Crab mazemen kicked off the evening…
Followed by Ramen Lab’s Shigetoshi Nakamura’s off-the-wall Foie Gras Tsukemen…
What started out as a classic bowl of shoyu ramen based on a recipe from 1910 was enhanced when Chef Naka decided to accompany it with a bowl of steamed foie gras and truffle oil dipping sauce…
It was a rather luxurious yet unorthodox idea, and one that many of the evening’s diners questioned at first as the shoyu ramen was near perfect on its own. But once we got a taste of the specially-made thin noodles with the sauce, everyone kept on dipping and polished both bowls!
Jamison, James and Dave from Brooklyn’s Chuko Ramen had the unenviable task of following up Naka’s noodles, but their Kimchi Ramen 2.0 kicked ass!!
The subtle spicy, depth of flavor and bold blend of ground pork and pickled veggies had everyone talking about hopping on the next F train to Prospect Heights for more!
Ivan Orkin batted last and served up his now famous Triple Garlic Pork Tonkotsu Mazemen!
This sexy and saucy bowl plate of perfection was the ideal way to close out what was a truly fantastic evening of food fun at its best!
A letter from Morrissey
Congratulations to Prince Charles for banning foie gras from all his functions.
However, unsurprisingly, this most savage and cruel commodity continues to be the favorite “dish” of smiling mother-to-be Kate Muddleton (from whom, in fact, we expect no less.)
Foie gras production is illegal in the UK, yet the ever-so-correct Fortnum and Mason have found suppliers in France who will keep their shelves stocked - possibly with the hope that smiling Kate will wobble in and place an order for her unborn child.
Since Fortnum and Mason are now the only department store in London who are associated with the pitiless atrocity of foie gras, would you please write to them/contact them and exert pressure on them to stop selling such asavage beyond belief ”product”.
Fortnum and Mason
181 Piccadilly
London W1A 1ER, EnglandTwitter: @FortnumandMason
http://www.fortnumandmason.com
thank you!
