What to do with a petit tin of Fois Gras?

So yesterday I asked about cheese, but I forgot to mention that although I never got to try any while there, I did purchase a small tin of fois gras while I was in Paris and wanted to know how to eat it. I thought that I could just spread it on toast, but last night while watching Top Chef Masters, I saw that one of the chefs seared it for several minutes and wanted to know if I need to cook it first, or if I can simply eat it "as is." Also, any serving suggestions? I literally have only about 3 ounces, but would love to use it in the best way possible!

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed