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June 19, 2012

O Yes!

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The Roast Chicken at The NoMad To make the stuffing, whole raw foie gras is tempered and then passed through a tamis.
Black truffles and brioche are stirred into the foie gras, making some of the most expensive bread crumbs in town. This is piped beneath the skin with a pastry bag. The heat of the oven — about 450 degrees — might dry out the white meat if it weren’t protected by the layer of stuffing. The fat from the foie gras crisps the skin from the inside, and a basting of butter that is brushed on just before roasting crisps it from outside, to produce the magnificent nut-brown sheen.

Posted by gerardvanderleun at June 19, 2012 6:32 PM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

Seventy-eight bucks. Serves two.

Posted by: Al Johnson at June 19, 2012 9:33 PM

Not PC. They are complicit in duckacide. they couldn't get away with this BS in California.

And what about the poor obese children, who will take care of them? Selfish bastards.

Posted by: Fat Man at June 19, 2012 10:04 PM

Wow, that's food porn for any food porn emergency.

Posted by: Jewel at June 19, 2012 10:20 PM

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