@ Indaswamp- Foie Gras question

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@ Indaswamp- Foie Gras question

Postby wanapasaki » Thu Sep 19, 2013 6:48 pm

Have you made it with wild duck and if so what kind of duck? What's your favorite recipe for it?
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Re: @ Indaswamp- Foie Gras question

Postby Indaswamp » Thu Sep 19, 2013 6:56 pm

wanapasaki wrote:Have you made it with wild duck and if so what kind of duck? What's your favorite recipe for it?

can't "make" foie gras with wild birds....
Foie gras (Listeni/ˌfwɑːˈɡrɑː/; French: [fwa ɡʁɑ]); French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. By French law,[1] foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a gavage, although outside of France it is occasionally produced using natural feeding.


You can make a pate' with the livers though. I have done that with 'em but it takes quite a bit of Cognac. And the room for error is very small. It takes skill to nail it consistently, which turns a lot of people off to ever attempting it.

There are recipes for a mousse that look good but I've never done one.
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Re: @ Indaswamp- Foie Gras question

Postby wanapasaki » Thu Sep 19, 2013 7:03 pm

Lets hear the recipe for it. I imagine the livers are pretty intense of wild birds due to their inconsistent diet. I figured foie required a duck that was bred for a fatty liver.
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Re: @ Indaswamp- Foie Gras question

Postby Indaswamp » Thu Sep 19, 2013 7:06 pm

wanapasaki wrote:Lets hear the recipe for it. I imagine the livers are pretty intense of wild birds due to their inconsistent diet. I figured foie required a duck that was bred for a fatty liver.

You have to pick and choose the livers you use. I rinse them well and then smell them. If they smell strong, the pate' will be strong. Puddlers are by far preferred over divers for pate'
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: @ Indaswamp- Foie Gras question

Postby Indaswamp » Thu Sep 19, 2013 7:09 pm

The one I use...
http://www.jfolse.com/stirrin/recipes/recipes2012/SIU_121512%20CLARE%27S%20BAKED%20DUCK%20LIVER%20PATE.html

gotta choot a lot of ducks to get 2 lbs. of livers....
speckle belly goose livers se are my preference above all other waterfowl. easier to do with goose livers because they are bigger. Also, DO NOT SPILL THE BILE ON THE LIVER WHEN YOU CLEAN THEM! It will make the liver taste terrible!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: @ Indaswamp- Foie Gras question

Postby Indaswamp » Thu Sep 19, 2013 7:15 pm

Do not over cook them in the oven! higher than 165* and it's ruined! (unless you really really love liver)
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: @ Indaswamp- Foie Gras question

Postby Indaswamp » Thu Sep 19, 2013 7:30 pm

IMO, a far better use of wild duck or goose livers, along with the gizzards and hearts is Cajun Dirty Rice. clean the gizzards and par-boil in a little water with a lot of cajun seasoning, then fine grind them along with the raw hearts. pan fry in a little bacon grease, add some onion, celery, bell pepper, and garlic and cook that until the onions start to carmelize, adding a little water if it starts to stick. in a separate pan, lightly saute thinly sliced livers sprinkled with a little salt. cook then no longer than 1.5~2 minutes.... fold them into the meat and veggies, then season with cajun seasoning. fold in green onions and pre cooked white rice. check seasonings and eat!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: @ Indaswamp- Foie Gras question

Postby ScaupHunter » Thu Sep 19, 2013 10:31 pm

Inda, I want to be in your camp! I don't care if I get to hunt or not. I just want to eat there.
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Re: @ Indaswamp- Foie Gras question

Postby Indaswamp » Thu Sep 19, 2013 10:51 pm

ScaupHunter wrote:Inda, I want to be in your camp! I don't care if I get to hunt or not. I just want to eat there.


http://honest-food.net/wild-game/duck-goose-recipes/duck-and-goose-recipes-the-nasty-bits/wild-game-dirty-rice/
^^^^^This Californian knows da troof! (but he forgot da garlic.... :wink: )
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: @ Indaswamp- Foie Gras question

Postby Indaswamp » Thu Sep 19, 2013 11:09 pm

Hmmm.....this is a new one to me. I did not know wild ducks could produce such a fatty liver.
http://honest-food.net/2010/11/02/wild-foie-gras-is-real/
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: @ Indaswamp- Foie Gras question

Postby Indaswamp » Thu Sep 19, 2013 11:35 pm

another great use for the gizzards, hearts and livers...
http://honest-food.net/wild-game/duck-goose-recipes/sausages-salami/giblet-sausages-with-sage/

I have made sausage using them with garlic and sage, little bacon, and (onions & celery sauteed down in a little butter). I have that recipe written down somewhere....Oh-and a little cognac too, but bourbon will work here too.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: @ Indaswamp- Foie Gras question

Postby wanapasaki » Fri Sep 20, 2013 1:15 am

Last year, I remember one really successful weekend. I had a bag full of gizzards hearts and livers in the fridge. The lady threw them out, and had me searching forever. She said she through them out, cuz it was too cold for catfishing :lol3:

Thanks for the recipes. The gizzard and heart one sounds good, going to have to try it :hammer:
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