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Foie Gras


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I really miss the French Butcher on Second Avenue at this time of year, because his home-made foie gras mi cuit was as good as any I've had: sold in little crock pots, streaked with golden fat, and preserving the texture of the livers while still being smooth and velvety.

 

Any great sources in New York, or do I just have to buy some vaccuum packed stuff by D'Artagnan or similar?

 

Feel free to discuss foie gras in any location on this thread. I am very globally minded. :D

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Well, speaking of D'Artagnan, has anyone tried their French Kisses? I was thinking of getting some for New Year's.

Uhhhh . . . yes. I kind of like them: Armagnac-soaked prunes filled with foie gras mousse. Only one note in the texture (soft), but boozy, and far too much trouble to make on my own. And I'm sure they are a BIG margin item for D'A :D

 

Wilf -- doesn't a stand in Grand Central Market carry foie? The one near the Lexington Ave doors on the south side of the hall? Or is theirs also from D'A?

 

And I'll bet one of the Hungarian meat markets would have it. What's the one on the UES that we've talked about?

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Well, speaking of D'Artagnan, has anyone tried their French Kisses? I was thinking of getting some for New Year's.

Uhhhh . . . yes. I kind of like them: Armagnac-soaked prunes filled with foie gras mousse. Only one note in the texture (soft), but boozy, and far too much trouble to make on my own. And I'm sure they are a BIG margin item for D'A :D

 

Wilf -- doesn't a stand in Grand Central Market carry foie? The one near the Lexington Ave doors on the south side of the hall? Or is theirs also from D'A?

 

And I'll bet one of the Hungarian meat markets would have it. What's the one on the UES that we've talked about?

Yes, the Hungarian market does carry "goose liver" but I've never checked it out.

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Wilf -- doesn't a stand in Grand Central Market carry foie? The one near the Lexington Ave doors on the south side of the hall? Or is theirs also from D'A?

 

I should think so. Most of their stuff is from D'Artagnan.

 

I just don't recall where I've seen alternatives to that.

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I really miss the French Butcher on Second Avenue at this time of year, because his home-made foie gras mi cuit was as good as any I've had: sold in little crock pots, streaked with golden fat, and preserving the texture of the livers while still being smooth and velvety.

 

Any great sources in New York, or do I just have to buy some vaccuum packed stuff by D'Artagnan or similar?

 

Feel free to discuss foie gras in any location on this thread. I am very globally minded. :rolleyes:

You may combine my solitary post with this thread. No one answered me anyway.

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