FOIE gras is notoriously difficult to cook. Most chefs end up searing thin slices or scallops of the fattened duck liver and pairing it with something sweet. At Whist, Tim Goodell and his chef Jeff Armstrong, are so entranced with the luxe ingredient they offer a different foie gras each night.
My favorite, so far, is foie gras with roasted pineapple. The texture is astonishing, more like custard than anything else, like a warm version of terrine de foie gras. No skinny slice here but a real hunk, the size of a fist, seared on just two sides in an extremely hot pan and then finished off in the oven. The sweet-tart flavors of roasted pineapple dusted with crushed coriander seed and black pepper and a tangy pink peppercorn gastrique give this foie gras its edge.
Since there’s no sauce to disguise the quality of the foie gras, if you’re going to make this dish, it’s imperative to buy the very best quality of foie gras.