The ingredients at yesterday’s lunch may have been all French, but the idea actually came from a U.S. food show that my wife Jan and I were watching several days ago. “Mmmmmmm,” we both thought (yes, there were simultaneous thought bubbles over our heads), “let’s try that.”
So on Friday morning we drove from Daglan to a specialty shop in Gourdon, and bought a nice lobe of foie gras. (The price here in Duck Country: a mere 16 euros. You’ve got to love that.)
And so here’s what we did to make our down-home and super-tasty Friday lunch, replete with those magical tastes and textures of sweet, fatty, salty, herbaceous, crispy, jammy and creamy.
First, Jan sliced two potatoes into thin strips, double-frying them until they were certified frites, and then sprinkling salt and fresh thyme leaves over them. Then she made a lemon mayonnaise for dipping. Then she made up a batch of her homemade Caesar dressing, and tore up some Baby Gem lettuce leaves.
Then I got into the act, by first heating up a non-stick frying pan and then cutting several thick slices of foie from the lobe of liver. Then it was just a matter of sautéeing the foie for just a couple of minutes per side.
The assembly? We scattered the frites on plates, placed the foie slices on top of the potatoes, and then spooned some fig chutney onto the liver. Then Jan placed a bit of Caesar salad onto the corner of each plate. And, voila!
Believe me, it was a lunch when no dessert was considered. Even by me.