Pretty tasty stuff. I too substituded duck fat for 3/4 of the butter. Cooked it sous vide at 150degF while I was at work. Came out great.
I may use a bit more mushrooms next time, or use a pinch of truffle salt in place of some of the salt.
I wish recipes writers would include weight measures along with volumes (hint hint).
I was happy to see your faux gras riff on Michel Richard’s reccipe, and am going to try it soon. I love foie gras, but like you, can’t bring myself to eat it anymore.
But your post got me wondering: if the duck isn’t force-fed and the rest of it is eaten for meat, couldn’t you just use the regular liver? I know it would be horribly expensive and that French purists would balk, but I don’t know what the taste difference would be.
(Thanks for your website–there’s great stuff in here!)
Will have to try your splendid recipe one of these days, even though it looks pretty forbiddingly multi-stepped.]]>
Where can I get dim sum in Sarasota. Can you please email me if you know of a place worthy of a visit. Thanks.
p.s. nice website!