Editor's Choice: Foie gras finds way onto stylish menus.(Brief Article)

From: Crain's Chicago Business | Date: June 12, 2000| Author: | Copyright information

Foie gras used to be a rare delicacy served only in the fanciest French dining rooms, but in the last few years, melt-in-your-mouth duck liver has migrated onto the menus of most trendy restaurants in Chicago. And while foie gras terrine is the traditional French preparation, local chefs are sauteeing or curing the liver, pairing it with everything from fruits to fish and even incorporating it into sauces.

At Blackbird on Randolph Street, chef/partner Paul Kahan features an appetizer of foie gras "au torchon," liver cured with salt, sugar and spices, poached briefly, twisted ...

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