Steamed Foie Gras with Onion Compote and Yellow Raisins

Foie Gras de Canard Cuit à la Vapeur et Compote d’Oignons et Raisins Blancs

Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

Watching ariane daguin drop a whole foie gras into boiling liquid seemed to be breaking all the rules. “But, ” she explained, “if you have a perfect liver chosen by an expert purveyor, there is no better way to cook it.”

Most likely you will be like me and not feel so fearless; therefore, I offer an alternative method: I steam it rather than boil it. As Ariane explained to me, “Boiling or steaming produces a buttery consistency with a more pronounced flavor than that yielded by saut