Holiday Entertaining: Foie Gras with Sweet & Salty Palmier Cookies

Foie Gras with Sweet & Salty Palmier Cookies, Passionfruit, Pistachios

Whole Duck Foie Gras
Warm Sweet & Salty Palmier Cookies
Passionfruit & Pistachios

The second in a series of four impressive Holiday Entertaining dishes, here luxurious Whole Duck Foie Gras is the shining star. Whole duck liver that has been poached in a bouillon flavored with authentic Périgordian seasonings has a velvety texture and is an extravagant delight for the palate.

Warm-from-the-oven palmier cookies are simultaneously sweet and salty. Each bite of foie gras and palmier cookie, composed with a small spoonful of tart tropical passionfruit and a sprinkle of pistachio nuts, is a melt-in-the-mouth experience of immeasurable pleasure.

Foie Gras with Sweet & Salty Palmier Cookies, Passionfruit, Pistachios

Holiday Entertaining: Oysters with Caviar

Holiday Entertaining Series

Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)

First Course: Foie Gras with Sweet & Salty Palmier Cookies

Holiday Side: Asparagus, Hollandaise, Caviar (here)

Holiday Breakfast: Scrambled Eggs, Chives, Caviar, Crème Fraîche (here)

How to Make Sweet & Salty Palmier Cookies

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Le Pique-Nique

le pique-nique
Le Pique-Nique

Poached Duck Foie Gras au Torchon
Pistachio Crust, Pickled Bing Cherries, Lemon Curd
Lavender Fleur de Sel, Pink Peppercorns

Arugula & Mint Salad, French Baguette

duck foie gras au torchon

“The great thing about foie gras is that it’s foie gras…

You don’t have to do anything to it. It’s a luxury on its own,
and your job is to try to make it show what it really is.”

— Thomas Keller

Foie Gras au Torchon

What is served cold and completely overindulgent? Poached Duck Foie Gras au Torchon.

A whole lobe of duck liver is wrapped in the same muslin torchon in which it had been poached.

Torchon means “dish towel” in French,
and is the perfect vehicle for transporting foie gras to le pique-nique. 

Simply remove the torchon and slice the foie gras into discs, then roll the edges in pistachio nuts.

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Foie Gras

The Whole Foie Gras – presented on a platter to the table…
…taken back to the kitchen and served thusly!
Per Se, New York City

Foie Gras ‘en torchon’ with Wasabi Crisp
Muscat, Cardamon, and Chenin Blanc Syrup
Alex, Las Vegas

Foie Gras Seared with Cherries and Cassia Gastrique
Water Grill, Los Angeles

Ahi Tuna and Foie Gras Sushi Roll
Caviar Russe, New York City

Foie Gras Parfait with Orange Cognac Gelée
Water Grill, Los Angeles

Seared Sonoma Foie Gras, Figs, Port, Brioche
Carneros Bistro, Sonoma
Moulard Duck Foie Gras in Terrine
Field Rhubarb Relish, Sicilian Pistachio Miettes
The French Laundry, Yountville
Are you a fan of foie gras?
“Oh, ‘crise de foie,’ that French sole was so delicious!” penned Julia Child.
Crisis of the Liver? I get such a kick out of that expression!
This latest compilation of photographs was prompted by an email that came from Thailand yesterday morning. My sister-in-law’s father, Jim, is in Pattaya. He thought we might be interested in what they are serving up over in his neck of the woods: A Complete Menu of Foie Gras! Incredible – I just had to post it here:
Foie Gras Teriyaki  300
Charcoal grilled sweet soy sauce marinated goose liver, baby leek gently glazed with teriyaki sauce
Sushi Foie Gras  400
Steamed Japanese rice topped with pan-seared Foie Gras, scented with a sweet cherry & preserved Chinese plum sauce
Foie Gras Spring Rolls  650
Deep-fried spring rolls filled with duck Foie Gras & scented with port wine, Oriental mushroom duxelles, chilli & coriander sauce
Foie Gras Dumplings  400
A blend of steamed pork & shrimp dumpling, coupled with seared Foie Gras – to amuse your bouche…
Foie Gras Bruschetta  850
Pan-seared goose liver, on toasted brioche with orange sauce & mesclun leaves – how often can you say ‘wow’!
Foie Gras Fritter  850
Deep-fried port wine marinated Foie Gras served, with a wild berry dip – you’ve struck gold!
Foie Gras with Spicy Sauce  750
Wok-fried crispy goose liver, onions, chilli, garlic & hot basil leaves with white truffle scented fried rice – try this Thai twist…
Foie Gras Pizza  850
Pan-seared goose liver, blue figs, tomato sauce, mozzarella & fontina cheese, with wild arugula salad & Italian parsley
Foie Gras with Angel Hair Pasta  850
Capellini pasta & grilled chicken, tossed in extra virgin olive oil, garlic, basil & chicken jus, topped with pan-seared goose liver & grated Parmesan cheese – a little Italian twist…
Foie Gras with XO Sauce  950
Chinese wok-fried goose liver, white asparagus, honey beans, maple glazed walnuts & XO sauce, served with crispy egg noodles… Ohhhhhh soooo fabulous!
Foie Gras Risotto  1,250
Arborio rice gently cooked in special broth, seasoned with Parmesan cheese & truffle, topped with pan-seared goose liver & black cherry sauce
Beef Sirloin & Foie Gras  3,000
Charcoal-grilled US prime selected sirloin of beef, with pan-fried goose liver caramelized onions, sautéed potatoes & a port wine reduction – inspirational or simply sensational?!
Gratinated Beef & Foie Gras  3,500
Lavastone grilled US fillet of beef, artichoke & goose liver topped with cheese, wild mushrooms & black truffle sauce – ah the good life – wine, dine, recline…
MANTRA RESTAURANT & BAR in Pattaya, Thailand. This is their special menu for November. The prices are in baht, approx. 35 baht to one US dollar.

So, foie fans, what do you think? Shall we meet in Pattaya?