Salad of Fresh Foie Gras Nicole also Yule Log

Foie gras, or fattened liver, is a delicacy that goes back to the Greeks and Romans. It is usually the liver of a goose or duck that is fattened to reach the creamy, smooth consistency of what we know as fresh joie gras.

Foie gras bought in cans and crocks is usually imported from France and ranges from a mediocre mousse “de foie gras” made of trimmings of the liver mixed with other ingredients, to “a bloc de foie gras”, which is the whole liver, usually studded with truffles. The fresh uncooked foie gras that I am using was not obtainable in the United States until a few years ago. Ducks and geese are now raised in this country to produce foie gras and it is available in specialty stores. Being expensive and quite rich, a small sliver weighing about 2 oz. is enough for each person. Served lukewarm, it can be combined with an almost endless variety of greens and vegetables.

Yield: 6 servings

12 oz. fresh duck foie gras, preferably cut into 2-oz. slices, each about 1/4 in. thick
6 oz. oyster mushrooms, about 1 oz. per person
1/2 large celeriac, or celery root, peeled and cut into julienne sticks about 1/8 in. wide by 2 in. long
1 large head (or several small) curly endive, very white, washed and dried (about 1 c. per person)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tb. butter
6 Tb. demi-glace (reduced brown stock), or juices from roasted chicken, veal, or beef, warmed (optional)
2 Tb. red wine vinegar

GARNISH AND DECORATION
1 doz. sorrel leaves, stacked and cut into 1/4-1n. strips
6 pansies (optional)


1. Slice the foie gras into slivers of approximately 2 oz. per person (either 1 or 2 slivers), each about 1/4 in. thick. Cut the mushrooms into slices.

2. Peel the half of celeriac. You will notice that the center is often very soft and cottony. With a paring knife, remove the cottony part and discard it. Cut the celeriac into about 1/8-in. slices, stack the slices together, and cut into a julienne about 2 in. long.
Cut the head of curly endive into 2-in. pieces, and wash and dry carefully.

3. At serving time, sprinkle 1/8 tsp. each salt and pepper on the pieces of foie gras, and heat the 1 Tb. butter in a very large skillet or divide it between 2 smaller skillets. When hot, add the foie gras slices and saut6 over high heat for about 45 seconds on each side. Remove the foie gras to a plate. You will notice that some of the foie gras has melted so you have more "butter" than originally. Add the celeriac and saute over high heat for about 1 minute. Add the mushrooms and saut6 for an additional minute. Sprinkle with the remaining 1/8 tsp. each salt and pepper and add any of the drippings that may have accumulated around the slices of foie gras on the plate. Finally, add the curly endive and toss very briefly, just enough to coat the salad with the butter.

4. Divide the salad among 6 individual serving plates. Place a slice of foie gras on top, and sprinkle each of the servings with 4 Tb. demi-glace and 1 tsp. red wine vinegar. Garnish with the shredded sorrel and decorate the top, if desired, with a pansy or another edible flower. Serve right away.