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Best foie gras
Voltaire
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Published on September 21, 2000
It seems the height of cruelty to pull the liver out of a duck, leaving the bird with nothing to filter its Scotch, but it sure tastes good once it's out. Voltaire's sautéed Hudson Valley foie gras is a mean organ. It's scored with repeating diamond patterns across its surface, folded, and settled atop a cushion of light mashed potatoes. Around the plate is a large fan of green apple slices messed with currants bathed in a clean, mandarin emulsion. Unlike most ornithological livers found in Dallas, this one is firm with a rich, nutty flavor that unfolds in the mouth.
