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Fattie Foie Gras

post #1 of 6
Thread Starter 
Decided to take a Fattie uptown today. Foie Gras Fattie.

2 lbs JD's rolled out and covered with a garlic and rosemary paste.


Goose liver pate.


Smoked duck from last weekend along with dried cherries soaked in rum. Yum!


Smothered in smoked Gouda cheese.
post #2 of 6
Thread Starter 
Now for the kicker. Instead of bacon I wrapped it in caul fat. This is hard to find, it's a membrane used in charcuture or however you spell that.



Wrapped and ready to go.


On the UDS with some burnt ends.


It came out fantastic.
post #3 of 6
Sounds interesting. biggrin.gif How did it taste? What does it look like sliced?
post #4 of 6
it looks great. just not a liver fan..but way to think out side the box !!!
post #5 of 6
Now that is a nice, and fancy idea. I especially liked the addition of rum soaked cherries and gouda. If all the worlds restaurants served fatties that is the sort I would expect to find in a fancy pants place, the kind they don't let people like me into. Nice job.
Make sure to let us know how it tastes.
post #6 of 6
Thread Starter 
It tastes very good. Very different. I will get a picture of it sliced in the morning. Half of it's gone already. The cual fat worked out great. It has a very gamey flavor becuase of the goose liver and the duck. I love a gamey flavor so it worked for me.

I'm going to try a more stnadard fare fattie next time and still use the caul fat (known as netting to most butchers) and see what it's like. Held things together very well.
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