DCMark Posted February 7, 2006 Share Posted February 7, 2006 Does anyone know where I can find whole (raw) fois gras? Thanks Link to comment Share on other sites More sharing options...
mdt Posted February 7, 2006 Share Posted February 7, 2006 Does anyone know where I can find whole (raw) fois gras? Thanks click Link to comment Share on other sites More sharing options...
Sthitch Posted February 7, 2006 Share Posted February 7, 2006 I like to use Hudson Valley Foie Gras, they also have some kickass duck confit. Link to comment Share on other sites More sharing options...
hillvalley Posted February 7, 2006 Share Posted February 7, 2006 I am pretty sure that Mel from Market Poultry at Eastern Market can get it for you. Link to comment Share on other sites More sharing options...
ChefKevin Posted February 10, 2006 Share Posted February 10, 2006 I like to use Hudson Valley Foie Gras, they also have some kickass duck confit. Hudson Valley Foiegras is a great place to do business with, the product is top shelf. Don't forget about the Mullard Marget duck breasts that come from a "Foiegras" duck. They are around 1 lb. each breast and are great if done Sous Vide. Link to comment Share on other sites More sharing options...
Sthitch Posted February 11, 2006 Share Posted February 11, 2006 Hudson Valley Foiegras is a great place to do business with, the product is top shelf. Don't forget about the Mullard Marget duck breasts that come from a "Foiegras" duck. They are around 1 lb. each breast and are great if done Sous Vide. Not only do the breasts have a wonderful flavor and would make Dolly Parton jelous (damn, I'm dating myself). Link to comment Share on other sites More sharing options...
Meaghan Posted February 11, 2006 Share Posted February 11, 2006 (edited) ///\\\\\\///||||||||////\\\\\\\Faux ///||||/////\\\\\\\|||||||||\\\\\\\///////////Grass\\\\\\\////|/// Edited February 11, 2006 by Meaghan Link to comment Share on other sites More sharing options...
Mark Slater Posted February 13, 2006 Share Posted February 13, 2006 ///\\\\\\///||||||||////\\\\\\\Faux ///||||/////\\\\\\\|||||||||\\\\\\\///////////Grass\\\\\\\////|/// FROG GWAH Link to comment Share on other sites More sharing options...
Joe Riley Posted February 13, 2006 Share Posted February 13, 2006 (edited) Perhaps I'm being naive, but what about D'Artagnan? If I were looking for it, I'd probably ask Ellen Gray at Equinox. Chef Todd Gray is a fois fanatic, and I'm sure they're on to the best stuff. For that matter, I'd ask our own BrendanC - he's probably ordered enough of the stuff over the years himself and knows who's got the goods. Edited February 13, 2006 by Joe Riley Link to comment Share on other sites More sharing options...
RaisaB Posted February 13, 2006 Share Posted February 13, 2006 (edited) Next week is not Mardi Grae, it is Mardi Gras. And it is not Fat Times, it is fat liver (or fatted liver). Fois=Times Foie=Liver I am sorry, the title is causing others to mispell the word,and my French friend whom I turned onto this site is laughing. Foie Gras BTW D'Artagnan sells the Hudson Valley last I checked. If anyone is really desperate for some Foie Gras, PM me. Edited February 13, 2006 by RaisaB Link to comment Share on other sites More sharing options...
Escoffier Posted February 13, 2006 Share Posted February 13, 2006 Next week is not Mardi Grae, it is Mardi Gras.And it is not Fat Times, it is fat liver (or fatted liver). Fois=Times Foie=Liver I am sorry, the title is causing others to mispell the word,and my French friend whom I turned onto this site is laughing. Foie Gras BTW D'Artagnan sells the Hudson Valley last I checked. If anyone is really desperate for some Foie Gras, PM me. Gras = Fatty (or fatty liver if you're following along at home) Link to comment Share on other sites More sharing options...
Principia Posted February 13, 2006 Share Posted February 13, 2006 Next week is not Mardi Grae, it is Mardi Gras.And it is not Fat Times, it is fat liver (or fatted liver). Fois=Times Foie=Liver I am sorry, the title is causing others to mispell the word,and my French friend whom I turned onto this site is laughing. Foie Gras BTW D'Artagnan sells the Hudson Valley last I checked. If anyone is really desperate for some Foie Gras, PM me. Given that the title is 'Fois Grae', I'm willing to bet they just transposed a couple of letters. If we're all going to start mocking one another's spelling and/or typing mistakes, this place is going to get very unfun very quickly. Link to comment Share on other sites More sharing options...
DonRocks Posted February 13, 2006 Share Posted February 13, 2006 Il était une fois, un marchand de foie qui vendait du foie dans la ville de Foix. Une fois, il s'est dit "ma foi, ce n'est pas la première fois mais la dernière fois que je vends du foie dans la ville de Foix!" Santé, Rochers. Link to comment Share on other sites More sharing options...
RaisaB Posted February 13, 2006 Share Posted February 13, 2006 Monsieur Rockwell, Vous avez de grands moments, et ceci est un d'eux. Merci pour l'humour. Link to comment Share on other sites More sharing options...
Escoffier Posted February 13, 2006 Share Posted February 13, 2006 (edited) Monsieur Rockwell, Vous avez de grands moments, et ceci est un d'eux. Merci pour l'humour. much better FOIE than FOU...oui? or if you prefer, un meilleur foie que l'imbécile...yes? Edited February 13, 2006 by Escoffier Link to comment Share on other sites More sharing options...
Meaghan Posted March 8, 2006 Share Posted March 8, 2006 Nooooo. Link to comment Share on other sites More sharing options...
RaisaB Posted March 8, 2006 Share Posted March 8, 2006 Nooooo. That is truly heartbreaking....But come to think of it, quite frightening too. I don't know the specifics of this avian flu, but I have eaten foie gras every time I have visited Paris lately. Oh well it's worth the risk. Link to comment Share on other sites More sharing options...
Gubeen Posted March 8, 2006 Share Posted March 8, 2006 That is truly heartbreaking....But come to think of it, quite frightening too. I don't know the specifics of this avian flu, but I have eaten foie gras every time I have visited Paris lately. Oh well it's worth the risk. According to the WHO, CDC and other experts, you are not in danger as long as the poultry has been cooked properly. Unless the flue suddenly mutates, the only way it appears that you can contract this avian flu (H5N1) is by living with or being in close proximity of infected fowl. I do share your concern about the death of foie gras vis a vis the birds. Link to comment Share on other sites More sharing options...
RaisaB Posted March 14, 2006 Share Posted March 14, 2006 According to the WHO, CDC and other experts, you are not in danger as long as the poultry has been cooked properly. Unless the flue suddenly mutates, the only way it appears that you can contract this avian flu (H5N1) is by living with or being in close proximity of infected fowl. I do share your concern about the death of foie gras vis a vis the birds. Foie Gras is almost always Mi Cuit (Half Cooked).If it is seared it is basically raw on the inside,so this definately places a damper on thngs.I have an entire Foie in my fridge I just may throw out. Link to comment Share on other sites More sharing options...
Barbara Posted March 14, 2006 Share Posted March 14, 2006 Foie Gras is almost always Mi Cuit (Half Cooked).If it is seared it is basically raw on the inside,so this definately places a damper on thngs.I have an entire Foie in my fridge I just may throw out. Before you do that, offer it here. There will be takers. Now that I think about it, I believe Tom Power uses it in sauces which will KILL you (in the good sense--not the permanent sense). Influenza is an air-borne disease, as far as I know. I've never heard of anyone getting it from eating anything. You are far more likely to get a nasty disease from eating a raw oyster. Link to comment Share on other sites More sharing options...
DinerGirl Posted June 18, 2007 Share Posted June 18, 2007 Bumping this up to see if anyone has a good local source for foie gras. PM me, or reply here. Mucho thanks! Link to comment Share on other sites More sharing options...
jpschust Posted June 18, 2007 Share Posted June 18, 2007 Bumping this up to see if anyone has a good local source for foie gras. PM me, or reply here. Mucho thanks!the best source has been dean and deluca as they carry some of the top brands, though honestly at the price I'd rather just buy direct from hudson valley. Link to comment Share on other sites More sharing options...
DanCole42 Posted November 20, 2007 Share Posted November 20, 2007 Wegman's has duck foie from D'artagnan. Link to comment Share on other sites More sharing options...
brettashley01 Posted November 20, 2007 Share Posted November 20, 2007 is there a reason this thread is mispelled, other than to provoke the French grammar police in my head? Link to comment Share on other sites More sharing options...
Banco Posted November 20, 2007 Share Posted November 20, 2007 is there a reason this thread is mispelled, other than to provoke the French grammar police in my head? Probably the same reason you misspelled mispelled. Link to comment Share on other sites More sharing options...
brettashley01 Posted November 20, 2007 Share Posted November 20, 2007 Probably the same reason you misspelled mispelled. touché Link to comment Share on other sites More sharing options...
Al Dente Posted November 20, 2007 Share Posted November 20, 2007 is there a reason this thread is mispelled, other than to provoke the French grammar police in my head? it's the fauxnetic spelling... Link to comment Share on other sites More sharing options...
Mark Slater Posted November 20, 2007 Share Posted November 20, 2007 it's the fauxnetic spelling... I prefer the 2 American pronunciations: "Frog Wah" and "Fwah Gwah". Link to comment Share on other sites More sharing options...
mktye Posted November 21, 2007 Share Posted November 21, 2007 is there a reason this thread is mispelled, other than to provoke the French grammar police in my head?We've been through all of this before... click. Link to comment Share on other sites More sharing options...
edenman Posted January 7, 2009 Share Posted January 7, 2009 A friend brought back Foie from France. It's "Micuit" which is apparently cooked and ready to serve. Should I just slice and serve cold with mustard/cornichons? Pan-sear it and serve with some warm accompaniments? Torch? Use in forcemeat for something else (not sure this would work well since it's already cooked)? Link to comment Share on other sites More sharing options...
jparrott Posted January 7, 2009 Share Posted January 7, 2009 Slice and serve with toast and something sweet but not too sweet (maybe a chutney of some sort that can be dabbed sparingly). Link to comment Share on other sites More sharing options...
Mark Slater Posted January 7, 2009 Share Posted January 7, 2009 A friend brought back Foie from France. It's "Micuit" which is apparently cooked and ready to serve. Should I just slice and serve cold with mustard/cornichons? Pan-sear it and serve with some warm accompaniments? Torch? Use in forcemeat for something else (not sure this would work well since it's already cooked)? The ones they let through Customs are preserved in duck fat (how appropriate). I enjoy is most when it gets to room temperature spread on crusty toasted bread. Micuit usually means half-cooked or lightly cooked. Link to comment Share on other sites More sharing options...
Poivrot Farci Posted February 15, 2009 Share Posted February 15, 2009 Those selfishly delusional Farm Sanctuary chicks and their old mother goose who were handing out anti-foie gras propaganda to guests and passersby in front of a DC restaurant last night probably couldn’t get any dates and their compassion does not extend to small businesses whose employees earn their living in lean economic times based on patronage and the exchange of currency. They are why no one likes environmentalists. I will eat their dumb souls pan fried in schmaltz. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted January 16, 2012 Share Posted January 16, 2012 Balducci's and Arrowine are both about $100/lb. Hudson Valley is about $60/lb but costs $30 to ship. Anyone seen cheaper foie gras locally? Link to comment Share on other sites More sharing options...
zoramargolis Posted January 16, 2012 Share Posted January 16, 2012 Balducci's and Arrowine are both about $100/lb. Hudson Valley is about $60/lb but costs $30 to ship. Anyone seen cheaper foie gras locally? You'll only find cheaper foie gras in your dreams. It all comes from Hudson Valley or d'Artagnan. And unless you have some way of convincing them to sell to you at the wholesale price... Link to comment Share on other sites More sharing options...
MsDiPesto Posted January 23, 2012 Share Posted January 23, 2012 Yep, those are the players. Good stuff, no doubt. Link to comment Share on other sites More sharing options...
DonRocks Posted April 14, 2022 Share Posted April 14, 2022 Ten years later, I ask: Does anyone know the best place to find lobes (not patés) of foie gras? Link to comment Share on other sites More sharing options...
Mark Slater Posted April 16, 2022 Share Posted April 16, 2022 I think Georgetown Butcher on Grace st. can help you find foie gras. Link to comment Share on other sites More sharing options...
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