Terrine of Foie Gras with Chef Ken Oringer at Clio
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Uploaded by BehindtheBurner on Mar 4, 2009
http://www.behindtheburner.com Has foie gras become a gourmet cliché? We say, "no way!" Celebrities flock to Clio for Chef Ken Oringers twist on traditional duck liver. With its exotic combination of ingredients, this dish is, hands down, the best of the Back Bay.
"Technique: Separate the lobes of foie gras into thick slices. Foie gras really shrinks on the pan.
Trick: Scoring the raw foie allows the seasoning to absorb while adding a lovely detail and texture.
Tip: Heat up the knife before slicing the foie gras, this makes for a smooth, clean slice.
Trick: When plating foie gras try to offer sweet and savory sauces/tastes/condiments for a complex and interesting flavor combination. Foie gras tends to be rich and creamy yet bland.
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- 47 likes, 14 dislikes
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My god the woman is so annoying!
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lets remeber everyone...there fucking ducks, lower than us on the food chain. its no lion he's makin seered tiger or deepfried elephant..chill
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@Countrymusicnumber1 watch anythony bourdain on foie gras im a chef u r completly wrong
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@Countrymusicnumber1 But it tastes sooo good!
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its not diseased dummy. ducks are not humans.
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that aint no terrine
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How many times did he say 'a little bit of a...'?
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this is disgusting, your eating diseased liver. makes me want to barf! Stop eating foie gras!!
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@cliffcox66 HAhaha great response! =)
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Why is this called a terrine? I thought a terrine is wrapped and formed.
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Prions must really taste great! Bon appetite
OJ5th 1 year ago 5
it's delicious but it's so cruel the way it's prepared. I saw it being done and afterwards one of the ducks was doing this horrid cough-sneeze thing and blood was dripping out.
impamiizgraa 1 year ago 3