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Thursday, February 9, 2012

Pot Your Own Foie Gras, or Just Order It at Benu and Burger Bar

Posted By on Thu, Feb 9, 2012 at 12:45 PM

click to enlarge The foie gras soup dumplings at Benu. - SJSHARKTANK/FLICKR
  • sjsharktank/Flickr
  • The foie gras soup dumplings at Benu.
Counting down the meals before July 1, when California's foie gras ban takes effect.

Today, noted foie gras booster Russell Jackson of Lafitte filed a Chow Tip on how to preserve foie gras. All you have to do is buy a lobe and "pot" it in a sealed glass jar, preserving the liver under a layer of its own fat. "You can store them up in the thousands and thousands and thousands and have them to eat for up to a year," Jackson says. Now that's foiepocalypse thinking!

For a more immediate hit, the cooks at Hubert Keller's Burger Bar, on the top floor of Macy's, will slip a lobe of foie gras onto any burger for $12. High rollers may prefer the Rossini Burger, an American Kobe patty topped with foie and shaved black truffle. For only $60! They'll even throw in a dessert burger with that, for free.

For those of you in search of a less crass more delicate treatment of duck liver, Benu's current $180 tasting menu includes foie gras xiao long bao (soup dumplings). In addition, Corey Lee's à la carte menu, available Tuesdays through Thursdays, offers foie gras steamed in sake, with green apples, poppy seeds, sorrel, and brioche ($18).

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