A blade shines in the darkest of the nights
HAPPY NEW YEAR !
How was everybody's Christmas and New Year? Hope all of you had a wonderful time!
Little One had a great time with lots of gifts from Santa... a rocking horse and a toy bus before Christmas, then on Christmas day, a tricycle, lots of books, and more toys. Santa was very generous with her ... he knows she has been a very good girl through out the whole year (obviously he was not watching during her lunch and dinner )
This Christmas, we had a big roasted turkey with stuffings and chestnuts - which as usual took a few days to finish . But some things remain a tradition in the family like having a home-made foie gras on the table. Every year, a few days before Christmas, we will be out hunting for the perfect looking raw foie gras in supermarkets, and then try to cook this delicate dish to perfection.
Foie gras, a luxury (and somewhat controversial) dish, is one of the most popular delicacies in French cuisine and traditionally consumed as a cold entrée, usually eaten with crusty or toasted bread. Foie Gras can be from duck or goose liver, however duck liver is easier to find in supermarkets and cheaper than goose liver. It's also easier to bake. Finding a proper raw liver outside of France might be a challenge, but it helps a bit that frozen ones also exists and can give great results.
Preparing a foie gras isn't complicated at all, in fact it's a very simple recipe. The real difficulty is in baking : too much or too hot and the liver will melt and you'll just get a big chunk of fat. But you want it to be cooked enough as well...
It's simply delicious as it should! If you get it right, it must be smooth and firm like cold butter, and have a very slight bitterness. The preparation might gross you out a bit, but rest assured that the result is mouthwatering
It's sometimes served with a sort of cold sweet onion confit, which goes very well with it.
As for wine, it goes well with sweet white wine (vin moelleux) like sauternes or champagne.