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).