Today was the second day in a row that we prepared a dish with foie gras. This is a food I that gets a lot of buzz in the foodie world, but I had never actually had. Primary reason being that it is liver. The liver of a goose or duck to be exact. I won’t get into the nitty gritty of how they prepare the foie gras.
In the first dish, we very briefly seared slices of foie gras over high heat. Served over a croute, under a sauteed quail, and with an extremely delicious black currant sauce (which was the perfect acidic and tart compliment to all of the fat in this dish). It was incredible as a componenet of the dish, but with all the other flavors going on – hard to distinguish.
The next day, we made foie gras butter and served the dollop over braised short ribs with garlic polenta. This butter preparation really showcased the foie gras. It had a wonderful earthy taste, similar to roasted mushrooms.
The Good: High in vitamin A, vitamin B12, moderate amount if iron
The Bad: High in fat (85%), High in saturated fat, High in Cholesterol
The Ugly: It only takes a 1 ounce serving to consume 12.4 grams of fat
Impression: Delicious. This coupled with the nutrition facts, I would save it for special occasions because you may not be able to restrain yourself and consume a small portion (or maybe I’m just speaking for myself).