Foie gras is the fattened liver of geese or duck and is considered a classic French delicacy. It stands out due to its rich, buttery texture. The liver used for making foie gras is specifically fattened 10 times by force-feeding the birds using tubes thrice a day, which has raised several concerns among animal activists. They believe that this practice is inhumane and unethical.
Several countries have banned foie gras production and some chefs refuse to use foie gras. The foie gras producers however justify that they time the feeding ethically just before the birds’ migration period during which birds naturally overfeed themselves to prepare for migration journey ahead. Despite the controversy, foie gras is considered a luxury delicacy.
- Rich in vitamin A and B12 iron and copper.
- It contains high fat levels and due to the anti-inflammatory property of monosaturated fat, there is reduced risk of heart disease
- Life expectancy of people residing in regions where foie gras is a staple is high
- Improves skin texture
France is the largest producer of foie gras and the ingredient is considered their gastronomical heritage. If you are looking for authentic ones, purchase foie gras produced in France. Fois Gras Gourmet is a popular choice for high-quality French-made foie gras. They feature the best brands in the market and offer worldwide shipping.
Ways to cook foie grass:
Foie gras is consumed along with crackers or bread, pan-seared or sliced. Check out these recipes.
Foie gras terrine recipe:
- 5 pounds raw foie gras
- 1/3 cup white wine
- Salt and pepper for seasoning
Cut the foie gras into two and remove visible red spots and veins. Add salt and pepper to it and place them in a baking tray. Pour wine over it, place it a water bath and bake for 40 minutes at 215°F in a preheated oven. Set aside the melted duck fat, cover the foie gras with foil and press it with some weight for 30 minutes, pour melted fat over it and refrigerate for 3 days.
Seared foie gras recipe:
Cut foie gras into thick slices and sear it with butter. The outer layer becomes brown and slightly crispy due to butter. Overcooking would dry it out. Sear it briefly until it is tender on the inside.
Foie gras mousse:
- 5 pounds foie gras
- 200gm unsalted butter
- 300 gm béchamel sauce
- Ground black pepper and salt
Cook foie gras and puree it using a processer along with softened butter and béchamel sauce. Adjust the sauce quantity depending on the desired texture and refrigerate it before using it as a filling.
The three grades of foie gras include Grade A, B and C. Grade A has a smooth exterior and is of highest quality with no blood spots. Grade B has a similar rich taste, but has few blemishes and ideal for making terrines and pates while Grade C is lowest quality and can be used to flavour sauces. Purchase top-quality foie gras from reputable online French sources.