Fattie Foie Gras

Discussion in 'Fatties' started by cigarbque, Mar 8, 2009.

  1. cigarbque

    cigarbque Smoke Blower

    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.
     
  2. cigarbque

    cigarbque Smoke Blower

    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.
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Sounds interesting. [​IMG] How did it taste? What does it look like sliced?
     
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    it looks great. just not a liver fan..but way to think out side the box !!!
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    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.
     
  6. cigarbque

    cigarbque Smoke Blower

    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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