Comments on: Faux Gras with Shitake and Cognac Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 27 Jul 2015 09:59:24 +0000 hourly 1 By: Larry Tue, 16 Oct 2012 15:07:36 +0000 8 oz of butter is correct, not 16.

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).

Thanks Jaden.

By: SteamyKitchen Sat, 01 Jan 2011 00:12:48 +0000 Try – they always have great mushrooms on sale. If you add a few drops of balsamic vinegar to your mushrooms, they’ll turn really dark – plus the aged balsamic gives another flavor dimension to the mushrooms.

By: Allan Thu, 30 Dec 2010 17:37:39 +0000 I doctored this recipe up a bit. I substituted an equal weight of rendered duck fat for the remaining butter after sautéing mushrooms. I also added 2 teaspoons of black truffle oil to the mushroom mixture. This was absolutely exquisite. What makes real foie gras so tasty is its high fat content. Adding butter or duck fat to the puréed chicken livers brings the fact content up to the same as the force-fed foie gras. Of course, this also brings the calorie count up equivalent. Now if I could only find some black mushrooms so that they look like truffles it would be the perfect inexpensive fake pate.

By: Pete Mon, 26 Oct 2009 16:29:52 +0000 This reads like it will be delicious, but there’s an inconsistency: TWO sticks of butter is NOT 16 oz. So… which is it ? If I had to guess, I’d go with 8 oz.

By: Terry Thu, 01 Nov 2007 02:40:26 +0000 Jaden,
This recipe sounds great. I am going to try it as an hors d’oeuvre for Thanksgiving. Do you think it would work if I lined a small aluminum loan pan with “Release” (non stick) aluminum foil? I should be able to lift it out and the presentation would look more authentic, ie, more foie gras.
Your thoughts are appreciated. Thanks!

By: Rebecca Tue, 21 Aug 2007 03:19:07 +0000 Oh my God, this was absolutely amazing!!! We raise our own chickens, so we had wonderful fresh liver to use! I used portabellas instead of shiitakes, (that’s what I had on hand) and I used red wine instead of cognac and I also threw in black truffles! It was amazing! We couldn’t even wait for it to cool or for the gelee, so we devoured it warm from the oven! Thanks for sharing the recipe!

By: SteamyKitchen Thu, 02 Aug 2007 04:03:36 +0000 Hi Karen- you could certainly use the duck liver, but I’m guessing that it would be difficult to find in a bulk pack of just livers! Most supermarkets or butchers will have chicken livers that they will sell by the pound. Let me know if you find duck liver by the pound. Chicken liver isn’t as fatty and rich, but its a great substitute and I bet you’d enjoy it!

By: karen b Wed, 01 Aug 2007 18:57:50 +0000 Jaden:

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.

Any guesses?

(Thanks for your website–there’s great stuff in here!)


By: argus Thu, 12 Jul 2007 12:37:30 +0000 Oh, I love foie gras! Is there a difference in taste between goose liver and duck liver? (I share your feeling bad about how they fatten up ducks for their livers.)

Will have to try your splendid recipe one of these days, even though it looks pretty forbiddingly multi-stepped.

By: Derek Tue, 12 Jun 2007 15:20:53 +0000 Jaden,

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!