Foie Gras

is a popular and well-known delicacy food, heritage of French cuisine.

What Foie Gras tastes like?

Foie Gras does look like a block of shiny butter which has a high content of fat. Its flavour, described as very  rich and buttery but delicate unlike an ordinary duck or goose liver. It is a perfect combination, sweet and salty with a very smooth texture that melts in your mouth.

Recently, some foie gras producers in Spain and France have found ways to make foie gras without force-feeding the birds and the most well-known producer was Eduardo Sousa. He uses wild geese instead of normal geese as they have the natural ability to generate and store fat in their liver during the winter better.

Foie gras is available in many variations.

Foie gras cru or raw foie gras. This is a whole raw liver, it has been cleaned ready to be cooked, prepared by chefs or cured by salting. The colour should be ivory white, pink or yellow depending on the kind of birds and their diet. The liver must be firm but yet soft to the touch.  It needs to be kept under refrigeration like any other raw meat products.

 

Foie gras entier: This can be a whole liver, part or even one liver in the tin or jar, cooked and preserved. The liver has been seasoned with salt, pepper etc., and cooked in its container.

Foie gras mi-cuit or semi cooked Foie gras. The liver has been poached at a low temperature (70-85 C) and it does not need further cooking. It is full of flavour and very tasty cold on a piece of bread.

Foie gras cuit or cooked foie gras: This foie gras has been cooked and sterilised. It is available in glass jars or in tins and also have a long shelf life (several years in the cupboard no need to keep it in the fridge)

Here are different forms of cooked foie gras:

Bloc de foie gras: These are small pieces of foie gras molded into a fully cooked block and should comprise 98% or more foie gras under French law to be called “bloc de foie gras”. Some of Bloc de foie gras traditionally includes some truffles.

Foie gras broyé: Pieces of goose and duck liver ground into a mixture normally contains 50% of goose and 35% duck liver.

– Mousse de foie gras: Is called Mousse de foie gras because it has been purĂ©ed into smooth texture.

– Parfait de foie gras: PurĂ©ed duck or goose liver is similar to Mousse de foie gras.

Paté de foie gras: This Foie gras puréed has beeen mixed with other meat products, such as pork or veal, into a spreadable like consistency.

 

What are the differences;

So the goose’s liver is bigger than the duck’s liver, which has a delicate  refined taste and smooth texture with its pink coloured, duck foie gras has a more rustic touch and is a beige-orange colour.

Sources of Foie Gras

Foie gras is available throughout the year, only selected birds such as Strasbourg geese or Toulouse and male Mulard ducks are used. They are fed a grain mash comprising corn, vitamins and fat supplements. France is the world’s leading producer, as well as its greatest consumer, but now foie gras is a world wide and well known product in many countries. Foie gras from the Alsace, PĂ©rigord and Gascony regions is particularly sought after for its extremely delicate taste.

Foie Gras Dishes

Foie gras is often served at the beginning of the meal. To bring out the rich flavours and best experience for you to enjoy the delicacy of the dish, foie gras is commonly paired with freshly baked bread.

 

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tags L’Anser Les foies gras du Ried Alsace