?> {"id":6153,"date":"2013-08-15T17:59:57","date_gmt":"2013-08-15T21:59:57","guid":{"rendered":"https:\/\/www.twofatbellies.com\/?p=6153"},"modified":"2013-08-15T17:59:57","modified_gmt":"2013-08-15T21:59:57","slug":"fun-with-foie-gras-part-2","status":"publish","type":"post","link":"https:\/\/www.twofatbellies.com\/2013\/08\/fun-with-foie-gras-part-2\/","title":{"rendered":"Fun with Foie Gras – Part 2"},"content":{"rendered":"
As you may remember, Josh got me an entire lobe of foie gras<\/a> for our anniversary\/Valentine’s Day. We portioned it out into slices and froze it for future use. These days, it’s still pretty rare for us to have an obligation-free Saturday to ourselves, especially with a baby that demands every little bit of our attention. So when the opportunity came up for us to spend our day in leisure, we jumped at the chance to cook up some more foie gras. I was particularly inspired by our foie gras-filled trip<\/a> to Quebec City\/Montreal, so I was excited to taste the preparation that Josh whipped up.<\/p>\n The first time he cooked foie gras for me, Josh just simply seared the slices with oil, salt, and pepper, and then deglazed the pan with aged balsamic vinegar. It was tasty, but he wanted to try making a different kind of sauce for this occasion. Basing the ingredients on this recipe<\/a>, after searing the foie gras and reserving the excess fat, he added minced garlic and shallots, and then deglazed the pan with balsamic vinegar and port wine. Learning from our previous experience, he did not add oil to the pan before searing the foie gras, which made the slices less greasy, but no less rich than before.<\/p>\n The end result was fantastic – a luscious slice of foie gras with a delicately crispy exterior and a creamy interior that just melted in my mouth. The port wine and balsamic added both sweetness and acidity to cut through the fat, while the garlic and shallots helped round out the umami flavor and provided a little texture to the sauce.<\/p>\n