Just ducky

Courtesy of D’Artagnan, purveyors of natural and organic meats —

Foie gras is one of those rarified ingredients that can be intimidating to the home cook. And there are some misconceptions about how to prepare it. Foie gras does not have to be cooked in a terrine, or emulsified into a mousse, or pâté, though it is very often served this way. While there are many complicated applications for this creamy, fatty liver,   the simplest is often the best. At D’Artagnan, we advocate the quick sear for fresh slices of foie gras. This is a no-fuss method that anyone can master. Save the fussing for the sauce. The perfect flavors to complement the taste of the foie gras are a mix of sweetness with acidity.

In keeping with today’s theme, I thought this the perfect mellifluous accompaniment. “Rubber Ducky” by Cannibal Monkey.

I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.

Bourdain debunks a few of the myths and misconceptions associated with producing a rich, succulent lobe of buttery goodness, a.k.a. foie gras.

There’s something very comforting about snuggling up to a duck confit, caramelized shallot and fontina cheese panino on a chilly, autumn night.