[sarettah]

Originally Posted by Nickatilynx

When I cook that you KNOW I get anal!!!!!

Anal is right! I have to make sure the foie gras is perfect....

;-))

(and yes sarettah , Morgan will need that joke explained)

If she reads tis, I think she'll get it http://members.tripod.com/~BayGourmet/foiegr.html

I use a Japanese sushi roll maker (a bamboo mat) to roll cylinders of room temperature foie gras, then chill it to shape. I wrap the cylinders in Saran wrap very tightly, and tie the ends off like sausages. The wrapped foie gras "sausages" are pricked lightly and poached in a mixture of chicken broth and white wine. Sauternes is ideal, but I cheat and use any inexpensive but decent Semillon or Chardonnay; why waste the good stuff on boiling, especially when so little of the liquid touches the foie gras? The foie gras is poached until barely firm, maybe 8 minutes, then allowed to stand.

The broth (with the inevitable bit of foie gras fat) is then reduced to demiglace so that nothing is wasted. The wrapped "sausages" are pierced and the yellow fat drained into a container which goes in the freezer - foie gras "butter" is awesome to pair with black truffles, and lasts a year in the freezer if tightly covered with no exposure to air. The liver should be barely pink inside when sliced, and grey on the outside.