Foie gras can be used in the same way as giblets: combined with one-third to one-half its weight in butter and whisked into sauces at the end. The finished sauce is smoother and paler, with a more delicate flavor. Foie gras can be used for finishing roasting and braising juices and pan juices, and even as a finishing touch in Red Wine Beef Stew. See “Variations” above.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.