Three Little Pigs Duck Mouse with Foie Gras

by Rodzilla on April 20, 2012 · 9 comments

Foie Gras. I can’t think of any other food item that has drawn so much negative publicity without reason.

The completely uninformed might ask what the hell that “fooey grass” stuff is, and after they’re told what /fwɑːˈɡrɑː/ is, they wonder why people seem to like it so much.
The somewhat familiar may ask what all the recent commotion has been about.
…and the terribly misguided (ahem PETA) seem to be under the impression that it’s an item only enjoyed by rich, fat hedonists, who dress in furs, and club baby seals for sport…that’s not the case.

I didn't even need the translation

For instance, I picked up this 8oz duck mousse with foie gras for around $12. I then made the plate you see above to be enjoyed while perusing the world wide intrawebz in my super-comfy sweatpants (a cotton polyester blend, not mink). I won’t pretend I was watching save the whales videos, but I was uploading some pictures from Sea World.

foie has the commanding percentage

Eggs and cream - the non gavage fattening technique

The ingredients had me a bit worried. Beside the fact that this was only part foie, I wasn’t (and am still not) crazy about the additives.  Maybe it was the influence of the $125 foie terrine this mousse was sitting beside, but $12 seemed like an okay hit to take in the case that this ended up tasting like game and filler funk.

One serving down

I lucked out. The main flavor was foie. Not just duck, not just liver, foie. I’m suspecting it was the eggs and cream made for a non-gavage liver fattening with a similar flavor.

-Texturally mousse’s are my least favorite foie preparation, but this had a thickness closer to a terrine or torchon. Still spreadable, but heavy enough to feel substantial.

-The sauternes and raisins may have added a slight sweetness, but neither them or the aspic (gel like substance on top) added much by way of flavor. I didn’t mind – I bought this in hopes of finding a fatty liver fix without spending a fortune, and I got just that.

with mini toasts, berry preserves, and roasted chestnuts

So if you’re curious about the taste, or just aren’t in the mood to visit a favorite restaurant, this is a good option. It’s not on par with a perfectly seared lobe or amazing torchon, but for the price and convenience it’s hard to beat.

Grade: A

and if you’re curious to know more about the impending ban, please take a minutes to inform yourself. Regardless of which side you’re on, please take a minute to read this. With all the issues in big food and animal rights, I’m not sure why there has been this focus on foie. However, I’m hopeful that both sides can find a way to create something that pleases both parties, and move on to fighting some larger issues.

{ 9 comments… read them below or add one }

1 chefprotoss

Why people use foie in pate baffles me. Obviously it is just a selling point. You can make just as good a pate with the humble chicken liver. That’s a waste of foie. It’s like when places advertise that they make their burgers with tenderloin. All they are doing is ruining a perfectly good tenderloin and throwing money out the window. You grind meat to make it tender. TENDERLOIN IS ALREADY FU%KING TENDER! It has like no fat either so it brings no flavor to the table. A good pate needs not foie to elevate it, but skilled hands. Pate is supposed to be peasant food.

On a side note, hating on foie is dumb, but anybody else anti-zoo like me? haha

2 Rodzilla

I’m going to have to disagree. I prefer a straight up lobe or torchon, but a pate that is mostly foie is going to have a very different taste than chicken liver.

Now if it’s being mixed with a bunch of stuff like pork, and other ingredients that would dominate the flavor, then I would be more inclined to say it was waste.

3 Will Gordon

This post left me hungry for mink sweats.

4 chefprotoss

I have always found pate’s supporting cast play’s almost as an important role as the liver if not more so. Sure throwing foie into a food processor and turning it into a pulp tastes good, but what’s the point? Pate should be taking sub par ingredients, and making them awesome. Foie seems like cheating to me. I have also never had a foie pate as good as a simple seared slice of foie. It just seems pointless to me. Agree to disagree I guess. =)

5 donuts4dinner

I have to admit that I thought everything I’d heard about foie was true . . . and I kind of didn’t care. Is that too awful to say in public? It’s delicious! I am (wo)man! Beasts are to bow to my pleasure! Okay, I don’t actually feel that way (I buy grass-fed and pasture-raised when it’s available, and it usually is here), but . . . I just kind of shoved it to the back of my mind as I was devouring my foie with salt tasting at Per Se. So, thanks for this!

6 Pavlov

The only thing that I found truly disturbing about this Roddy, was the flavorless aspic…*shudder* How grotesque! Perhaps you should ask to borrow Will Gordon’s Mink sweats next time?!

7 Rodzilla

Will – they’re pretty nice, but don’t even get me started on chinchilla man uggs…toooooo comfy.

Katie – I would imagine it would be hard to focus on anything other than the extreme awesomeness that is eating foie at Per Se. I might eat baby if TK was serving it (kidding? maybe). Lucky for us though, we don’t even have to feel bad about foie!

Pav – lol, I haven’t had many terrines with aspics, maybe it’s just not my thing. I can’t get over feeling like it’s a jello mold on top of my mousse.

8 Matt

thats it. next time im in NYC i am eating at Per Se. Even if i have to kill the baby that TK will later be serving.

9 Darlene

I’ve seen this at the grocery store and often wondered how authentic the taste especially given all the ingredients. But for $12 and your good word of mouth, I will definitely give it a try.

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Previous post:

Next post: