Bart Posted February 12, 2014 Share Posted February 12, 2014 Not sure if this belongs here or in "Help Needed", but anyway, I'm trying to recreate an Inn At Little Washington dish that calls for seared foie gras and have no idea if you can get it around here. Is there anyplace that sell it in a non-mousse form? Link to comment Share on other sites More sharing options...
The Hersch Posted February 12, 2014 Share Posted February 12, 2014 According to their website, Dean and Deluca in Georgetown have whole lobes for $150. ETA: On closer inspection, it looks like you have to order it by phone for direct shipment to you. Link to comment Share on other sites More sharing options...
Bart Posted February 12, 2014 Author Share Posted February 12, 2014 Thanks! Maybe someday, but not today! The foie was more of an extra for the recipe so I'll probably just skip it. Link to comment Share on other sites More sharing options...
Toogs Posted February 12, 2014 Share Posted February 12, 2014 Balducci's often has it. "cheapest" is probably to order it directly from D'Artagnan http://www.dartagnan.com/ Link to comment Share on other sites More sharing options...
Bart Posted February 12, 2014 Author Share Posted February 12, 2014 Thanks! I just found these: http://www.dartagnan.com/Foie-Gras-Cubes/ZDUFG008-1,default,pd.html?dwvar_ZDUFG008-1_freshFrozenWeight=Frozen%20%2f%201%20lb&cgid=Fresh_Foie_Gras#start=4 1 lb of irregular cuts for $31. This would be perfect for my dish. Link to comment Share on other sites More sharing options...
The Hersch Posted February 12, 2014 Share Posted February 12, 2014 Thanks! I just found these: http://www.dartagnan.com/Foie-Gras-Cubes/ZDUFG008-1,default,pd.html?dwvar_ZDUFG008-1_freshFrozenWeight=Frozen%20%2f%201%20lb&cgid=Fresh_Foie_Gras#start=4 1 lb of irregular cuts for $31. This would be perfect for my dish. That's excellent to know. I think there might be a dish in my future for which these would also be perfect. Gourmetfoodstore also has foie gras "morsels" and slices for less than a king's ransom. Link to comment Share on other sites More sharing options...
Rhone1998 Posted February 12, 2014 Share Posted February 12, 2014 C'mon guys, what dishes are you talking about? Link to comment Share on other sites More sharing options...
porcupine Posted February 13, 2014 Share Posted February 13, 2014 check Arrowine, too. Link to comment Share on other sites More sharing options...
Bart Posted February 13, 2014 Author Share Posted February 13, 2014 I was going to make IALW's "Tuna Masquerading as Fillet Mignon". The foie gras is not a required component so I'll do without this time. This link looks like a word for word copy of the cookbook: http://www.delish.com/recipefinder/filet-mignon-rare-tuna-recipe Link to comment Share on other sites More sharing options...
The Hersch Posted February 13, 2014 Share Posted February 13, 2014 C'mon guys, what dishes are you talking about? I'm thinking of attempting (one of these days) a carpaccio such as they serve at Villa Mozart in the City of Fairfax. Paper-thin slices of beef tenderloin, slightly crisp little seared cubes of foie gras, micro-greens, a sprinkling of coarse sea-salt, drops of syrupy balsamic vinegar. The best version of carpaccio I've had anywhere. Given first-quality ingredients, it shouldn't be difficult to prepare. Link to comment Share on other sites More sharing options...
DC Deb Posted March 4, 2014 Share Posted March 4, 2014 A little late responding but A & H in Bethesda has sliced portions in their freezer. Link to comment Share on other sites More sharing options...
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