Wednesday, December 15, 2010

Duck Foie Gras and Pork Shoulder

PorcSalt's duck foie gras, La Tur,
and La Brin Camembert
On the third day of Christmas blogging.... DCWB found homemade duck foie gras.  As faithful readers (a.k.a. friends and family) know, I love appetizers.  They're perfect little bites and allow for variety and fun combinations.  So you can imagine my reaction getting the call that foie gras had been purchased and a meal would be built around it.  Hello, Sunday dinner.

See the amazing spread below -- mixed Greek olives, three amazing cheeses, including a La Tur and a La Brin Camembert, two different date varieties, roasted garlic, balsamic vinegar, baguette and water crackers, all highlighting the foie gras.  Served with Sancerre, of course.  
A word on the foie - it was purchased from PorcSalt and it was exquisite, featuring a full-bodied richness with a hint of deeper game flavor than the traditional goose.  Apparently, this local company supports the slow food movement and likes to flavor its foie gras with truffles, white wine and a splash of cream.  Um, wow. On the PorcSalt representative's recommendation, we tried the foie on baguette with a drop of balsamic vinegar.  The tangy sweetness highlighted the flavors in the foie perfectly.  It also prompted combinations of the cheeses, balsamic vinegar and roasted garlic on the bread. 

A decadent hour or two later, the slow roasted pork shoulder was hitting its stride.  Roasted in a dutch oven in broth and a host of spices, including rosemary and sea salt and other fresh herbs, the pork was falling off the bone.  After warming corn tortillas over an open flame, drizzling sour cream and sour cream on the base and topping with roast pork, the result was mouth-wateringly amazing.  And happily appetizer-like with its bite-size goodness.

Who knew that this season, I would add duck foie gras and roasted pork to my list of things-to-be-grateful-for? 

PorcSalt is a "slow food evolution in Bucks County," and can be contacted through

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