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    Random question, does anybody know a recipe for fois gras?

    I'm tired of buying the shop stuff, would really like to try making my own for once!
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    (Original post by dnumberwang)
    inb4 the vegan brigade
    Lol, seriously, neg rep me?

    Meh, its just a food, so what.
    Some people think eggs are 'chicken abortions', that veal is inhumane, its all just an opinion.
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    (Original post by mother_eve3088)
    Lol, seriously, neg rep me?

    Meh, its just a food, so what.
    Some people think eggs are 'chicken abortions', that veal is inhumane, its all just an opinion.
    That wasn't me
    Just so you know, I'm completely indifferent
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    Paté, terrine, mousse? Foie gras refers to the ingredient from which all these are made.

    Seriously though, you can't get the fatty distended goose livers in the UK. It's both cheaper and easier to buy the end product.
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    (Original post by mmmpie)
    Seriously though, you can't get the fatty distended goose livers in the UK. It's both cheaper and easier to buy the end product.
    Nah well i didn't want to get the ones which everybody complains about - just general one - seeing as my family are having goose for christmas anyway, figured its one good way to start using up all the offal!

    Just need a recipe for the cooking of the liver itself - i know there's something where you bake it for 5 hours with wine and pepper, but other than that... Want a recipe for the unit itself rather than making a pate/terrine/etc. Had some at a friends the other day, might see if they'll give me the recipe!
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    Foie Gras is only Foie Gras when it's the fatty distended livers...

    Pied a Terre do an amazing pan fried sliced foie gras in honey- try that?
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    (Original post by mother_eve3088)
    Nah well i didn't want to get the ones which everybody complains about - just general one - seeing as my family are having goose for christmas anyway, figured its one good way to start using up all the offal!

    Just need a recipe for the cooking of the liver itself - i know there's something where you bake it for 5 hours with wine and pepper, but other than that... Want a recipe for the unit itself rather than making a pate/terrine/etc. Had some at a friends the other day, might see if they'll give me the recipe!
    By definition (and literal translation!), foie gras is the fatty distended liver.

    If you just want to make goose liver paté, here: http://allrecipes.com//Recipe/liver-pate/Detail.aspx
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    (Original post by wes)
    By definition (and literal translation!), foie gras is the fatty distended liver.

    If you just want to make goose liver paté, here: http://allrecipes.com//Recipe/liver-pate/Detail.aspx
    Oooh that looks frikking tasty

    However i'm pretty sure you can get a recipe for the actual liver itself, slow cooking... I'll see if the people whose house i ate it at will give me the recipe and post it here - totally worth a try!
 
 
 
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