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I know that I had written about attempting a terrine of foie gras last week, but what I had forgotten to note is that a foie gras needs to rest in the refrigerator for a good five days. My foie gras rested and was brought out to be tasted by the discerning critics of the household. The baby boy rated it with a solid two thumbs up as did my hubby. I was very nicely surprised by how closely my foie gras came to the other’s that we paid quite a bit of money for, I felt vindicated by this one. My first foray into foie gras making two years ago didn’t come out as well as I had hoped and I have to admit that this time I had quite a bit of trepidation. This time the flavor is nice and rich with notes of sweet floral flavors from the nice white wine that it was slowly “poached” in and the dry sherry that was the marinating liquid of choice, prior to its entry into the oven, subtly helped prevent the foie gras’ innate richness from becoming too cloying. The way that I like to describe foie gras is that it’s like butter but better. I’m very happy.