One of the most important & delicate dish of French cuisine is known as FOIE GRAS

Goose or duck liver that is grossly enlarged by methodically fattening the bird. Nowadays the bird is fattened with maize(corn).

As soon as the bird was slaughtered, the liver was plunged into a bath of milk and honey, which made it swell as well as flavoring it.

The weight of each liver is around 675 grams to 900 grams

For geese the record = 2kg

For ducks = 300grams to 400 grams

Types of geese

  • Toulouse Geese is ivory-white & creamy
  • Strausburg Geese are pinker and firmer

Foie Gras a highly prized delicacy and it varies according to the culinary preparation.

Foie Gras is slightly darker in color & it also melts and breaks down more during cooking & has a slightly strong flavor.

Types of Foie Gras

  • Raw Foie Gras ( Foie Gras Cru): This form of foie gras is sold during the holiday season at the end of the year. The foie gras should be smooth & round but not too large cause its fat renders down in the cooking process. Its preparation & cooking must be done carefully and only worthwhile for fine quality livers.

  • Semi-cooked pasteurized Foie Gras ( Foie Gras mi-cuit pasteurise) : They sold in cans, this will for 3 months in the refrigerator once opened. It retains the taste of fresh foie gras quite well

  • Preserved Foie Gras ( foie gras de conserve): Sold in jars, this is the most traditional preparation sterilized & preserved in its own fat. It will keep for years in a cool dark place & improves like wine.

  • Fresh Foie Gras (Foie Gras Frais): This can be purchased cooked from delicateness, usually in pots. It will keep at the most for a week, covered in the refrigerator.

Tradition, History & Innovation

The goose or the duck Foie Gras has always been considered a rare delicacy, but the way in which it is served has changed according to culinary fashion at one time it is served at the end of the meal.

It can be serve with

  • Farmhouse bread ( a large white loaf)
  • Green Leeks
  • Pumpkins
  • Scallops

Preparation of Raw Foie Gras

preparation of raw foie gras

Carefully remove all the tubes and skin from the liver, using the point of a thin blade knife.

First make an incision in each lobe starting from the larger end, where the main vein is located. Separate it.

Stilt using the knife, pull on the vein. It will come away by itself, showing the rest of the network, which can then be easily removed. Once the lobes are open, season them with h teaspoon salt and 1/2 teaspoon freshly ground pepper per 450 g (1 1b).

Close up each lobe, wrapping it tightly in muslin (cheesecloth), and chill overnight.

The next day, place the liver in a terrine (a mold) , cover it with goose fat and poach it, allowing 4 minutes per 100 g (4 oz) foie gras when the fat

Starts to simmer. When it is cooked, cool and drain the liver on a wire rack. then chill for at least 24 hours. Remove the muslin before serving the foie gras cold, possibly with a hot truffle cooked en papillote.

The taste of the liver can be enhanced by marinating it for 48 hours in port mixed with 10% Armagnac (brandy).

Foie Gras Filo Fingers

Brush 3 sheets of filo (phyllo) pastry with foie gras fat and wrap each sheet around a wooden baton 50 cm (20 in) long and 7 mm (3/4 in) in diameter.

While they are still on the batons, cut each into 4 pieces.

Bake the filo rolls in a preheated oven at 190 degrees for 6—7 minutes, until pale golden in colour.

Remove from the oven, slip the rolls off the batons and leave to cool. Process 125 g semi-cooked foie gras until smooth and transfer to a piping bag fitted with a small nozzle.

Pipe the foie gras into the filo fingers and seal the ends with sultanas (golden raisins).

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