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?

Graeme

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" 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

"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?

Yes. Beware of Frogs offering smoked foie gras as a lamb offering!

http://www.stanford.edu/~plomio/history.html ;-O

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

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?

Graeme

Subtly cold smoked is the way to go.. It is superb.....no heat just the
essense of the smoke to lightly infuse

Steve Wertz wrote:
On Mon, 20 Nov 2006 20:01:43 -0000, 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.

I'd bet they do theirs in a Cameron-style stovetop smoker. Very
lightly smoked.

I doesn't sound very appetizing though. Like smoking butter. The
flavors wouldn't seem to go well with something of that texture
and richness.


Smoked butter is the real deal... Great on Potaotes...