"Reg" wrote in message
et...
Graeme...in London wrote:

I was contemplating dining at a nearby French restaurant
http://www.brockett-hall.co.uk/ and decided to visit their website for a
sample menu and an indication of how much it would set me back.

Under the lamb offering, in their now defunct summer menu, there is
mention
of "smoked foie gras".

I have some foie gras and I also have a smoker.

Any tips?


Honestly? I wouldn't. I'll give my reasons and you can decide
if they apply to you, because they might not.

Done incorrectly it's a clash of flavors of the highest
order, and a bit of a waste. The subtlety of the foie gras
is easily lost. Foie gras favors the simplest treatment,
I think.

If you do smoke it, keep it light. I don't like smoked
foie gras so much as a main event, but I have made a success
of it mixed into a terrine or pate combined thoughtfully
with other flavors.

It's hard to beat the standard treatment for foie gras. A
quick, hot sear, deglaze with cognac, etc.

In any case, good luck with it and enjoy.

--
Reg


Reg is right on! The flavor of fois gras is far to subtle and delicate to
smoke.
Sit at your table with a glass of fine champagne, and eat very slowly with
little bites
as you have lofty thoughts about the meaning of life.

Kent