Again, very interesting! I love foie gras. We always buy a stock of it when we go to St. Jean de Luz on vacation. I also prefer mi-cuit. I’ve never been tempted to make my own because I’m afraid it would turn me off of eating it. I get a bit funny about food if I prepare it myself. It’s silly because I love cooking and baking. Anything meat-related is a real challenge for me though. I get grossed out easily by the texture and smell of raw meat and poultry. The more I have to stick my hands in it, the harder it is to eat. The kids love meatballs. I try to use a spoon but it’s just not as good as using your hands (ew!)
That said, I’m sure I’ll end up trying to make my own some day because I like experimenting new things and I like a challenge 🙂
Fraussie
December 13th, 2011 at 9:21 am
Certainly a disadvantage! I fortunately do not have any qualms about meat. Not that keen on preparing fish though, but am getting used to it. You could get your little boy onto making the meatballs. He’d love it.
Le Mesturet is posting their foie gras recipe tomorrow in answer to my question about 4 and 5 spices. Will keep you posted. You might like to join their FB fan page – http://www.facebook.com/lemesturet
Interesting. Similar to yours minus the spices. I expect that even the choice of alcohol will influence the flavour. I’ve seen all sorts of additions and different wines or spirits used, but I don’t have them to hand to check.
I guess it’s a matter of taste. If I’m not mistaken, Chinese five spice is quite often associated with duck in Chinese recipes so it’s probably a good combination – if you like it!
[…] gave us a voucher for a cooking class at L’Atelier des Chefs in Paris where we learnt to make foie gras a few years ago. We kept putting it off until it was nearly too late (the deadline was 31st […]
[…] if it’s just a yoghurt or a piece of bread. When we went away for a long weekends, we would take foie gras with us to accompany our champagne every night then eat a whole cĂ´te de boeuf cooked on the open […]
[…] restaurant called Les Deux Chevrons in the 15th in Paris – it had really wonderful pan-fried foie gras – but one day it had the temerity to close so we decided we go to a different place each […]
[…] eating a lot, but two with coffee at lunch and dinner every day is definitely too much! The foie gras is finished too. There’s still the Christmas cake, but it’ll last a while […]
[…] worried. I was able to enjoy a couple of cĂ´tes de boeuf and lamb chops cooked in the open fire, foie gras, Rozan chocolates from the Pyrenees (my favourites), wine at night and other goodies and still lose […]
Lori from Sydney
June 15th, 2013 at 2:43 pm
Great post, thank you! I dream of being able to cook this next time I am in France. Will definitely try to hire an apartment instead of a hotel, so I can cook this wonderful delicacy. Just found your blog and am loving it!
Rosemary Kneipp
June 15th, 2013 at 5:32 pm
Welcome Lori! Renting an apartment is definitely the way to try cooking foie gras. You need to allow 7 to 10 days to eat it though …
[…] console ourselves, we finished off our home made foie gras that turned out to be the best we’ve made yet (must have been because I dropped the iPhone in it […]
[…] have been making our own foie gras for some years now and I described how to make it in a previous post which you should also consult if you don’t know how to devein foie gras. Last summer, I went […]
[…] for their very aromatic Katzenstegel pinot gris at €13.60, a wonderful accompaniment for foie gras and Asian food, but I can recommend any of their wines: riesling (grands crus in particular), […]
[…] we talked about our difficulty in finding fresh foie gras to make our foie gras for Christmas while we are in the Loire this year, she suggested we talk to the chef. Ludovic Laurenty is […]
Again, very interesting! I love foie gras. We always buy a stock of it when we go to St. Jean de Luz on vacation. I also prefer mi-cuit. I’ve never been tempted to make my own because I’m afraid it would turn me off of eating it. I get a bit funny about food if I prepare it myself. It’s silly because I love cooking and baking. Anything meat-related is a real challenge for me though. I get grossed out easily by the texture and smell of raw meat and poultry. The more I have to stick my hands in it, the harder it is to eat. The kids love meatballs. I try to use a spoon but it’s just not as good as using your hands (ew!)
That said, I’m sure I’ll end up trying to make my own some day because I like experimenting new things and I like a challenge 🙂
Certainly a disadvantage! I fortunately do not have any qualms about meat. Not that keen on preparing fish though, but am getting used to it. You could get your little boy onto making the meatballs. He’d love it.
I loooove foie gras too and over the years have collected lots of recipes, but moving first to the mountains in Bella Italia then back to Kiwiland has kind of put paid to any dreams of that although I am tempted whenever I travel to Froggieland by car. Your recipe looks simple and delicious, but I have a strong aversion to Chinese five spice. Not sure why because I like the spices separately. Have you translated five spice from “quatre Ă©pices”? If so, I replace quatre Ă©pices with allspice when I’m outside France, plus possibly a pince of cinnamon and nutmeg, with only the tiniest skerick of cloves if you want.
Actually I have two recipes from the same people: one says 4 Ă©pices and the other 5 Ă©pices! Allspice is just one spice of course. You could no doubt use the Australian mixed spice. All you really need are the spices listed in the post.
Although allspice is just one spice, it is very complex and is a good equivalent for the quatre Ă©pices in my opinion. I don’t like five spice so I would have to replace with something else (allspice or NZ mixed spice probably, although mixed spice is a little stronger, tangier and cinnamony). I was just curious because swapping between FR, IT and EN recipes I’ve come up against the mixed spice, five spice, quatre Ă©pices problem often.
Le Mesturet is posting their foie gras recipe tomorrow in answer to my question about 4 and 5 spices. Will keep you posted. You might like to join their FB fan page – http://www.facebook.com/lemesturet
Wow. Will look forward to it!!
Here it is but there’s no 4 or 5 spice mix! http://www.lemesturet.com/page/l-almanach-du-mesturet/recettes-du-chef/recette-du-restaurant-le-mesturet—le-foie-gras-847.html
Interesting. Similar to yours minus the spices. I expect that even the choice of alcohol will influence the flavour. I’ve seen all sorts of additions and different wines or spirits used, but I don’t have them to hand to check.
I guess it’s a matter of taste. If I’m not mistaken, Chinese five spice is quite often associated with duck in Chinese recipes so it’s probably a good combination – if you like it!
Ah yes, the choice of alcohol makes a big difference. But “4 Ă©pices” is a traditional French mixture of cinnamon, cloves, nutmeg and ginger which existed long before the Chinese 5 spices. I don’t think their instructions are very clear though. I prefer the recipe from the Atelier des Chefs that we use.
[…] gave us a voucher for a cooking class at L’Atelier des Chefs in Paris where we learnt to make foie gras a few years ago. We kept putting it off until it was nearly too late (the deadline was 31st […]
[…] if it’s just a yoghurt or a piece of bread. When we went away for a long weekends, we would take foie gras with us to accompany our champagne every night then eat a whole cĂ´te de boeuf cooked on the open […]
[…] Last week, in Part 1, I told you about the first nutritionist I saw when I decided to go on a diet (after listening to weight-loss hypnosis tapes first, remember), a guilt-inducing naturally skinny Asian doctor. The second person I saw was much better – a very smiley touchy-feely doctor from Martinique, Marie-Antoinette SĂ©jean, who is the author of two diet and nutrition books, and who, although slim, was obviously not a natural skinny. I told her about my previous experience and she said not to worry, that we’d work something out together. She told me to write down everything I ate during the next two weeks. She also reassured me that I wouldn’t have to give up anything permanently, including red meat, prunes and foie gras. […]
[…] from having multiple slices! Fresh or toasted pain d’épices is an excellent accompaniment to foie gras, by the […]
I love foie gras but I think I would be too scared to do it myself! Kudos to you!! I’m going to see if I can master pate before I try it! 🙂
You know, I think it’s probably easier to make foie gras, just a little bit messier! Why don’t you ask France? I’d love to know her reaction.
[…] restaurant called Les Deux Chevrons in the 15th in Paris – it had really wonderful pan-fried foie gras – but one day it had the temerity to close so we decided we go to a different place each […]
[…] eating a lot, but two with coffee at lunch and dinner every day is definitely too much! The foie gras is finished too. There’s still the Christmas cake, but it’ll last a while […]
[…] worried. I was able to enjoy a couple of cĂ´tes de boeuf and lamb chops cooked in the open fire, foie gras, Rozan chocolates from the Pyrenees (my favourites), wine at night and other goodies and still lose […]
Great post, thank you! I dream of being able to cook this next time I am in France. Will definitely try to hire an apartment instead of a hotel, so I can cook this wonderful delicacy. Just found your blog and am loving it!
Welcome Lori! Renting an apartment is definitely the way to try cooking foie gras. You need to allow 7 to 10 days to eat it though …
[…] console ourselves, we finished off our home made foie gras that turned out to be the best we’ve made yet (must have been because I dropped the iPhone in it […]
[…] have been making our own foie gras for some years now and I described how to make it in a previous post which you should also consult if you don’t know how to devein foie gras. Last summer, I went […]
[…] for their very aromatic Katzenstegel pinot gris at €13.60, a wonderful accompaniment for foie gras and Asian food, but I can recommend any of their wines: riesling (grands crus in particular), […]
[…] we talked about our difficulty in finding fresh foie gras to make our foie gras for Christmas while we are in the Loire this year, she suggested we talk to the chef. Ludovic Laurenty is […]