Foie Gras

Its origins
Different types
What exactly is it?
How to serve it
Prepare your own

The origins:
 The ancient Egyptians were the first to eat the tasty meat of geese that visited the banks of the Nile during the winter months. They notice that the livers' of these geese were particularly delicious. The liver's flavour came from the fat reserves that the geese stored in preparation for their return flight in the spring. Wild geese thus initially overfeed themselves!

In BC 100 the Romans found a way of helping Nature to enrich the flavour of goose liver. They fed geese figs!

The different types of foie gras:
 Foie gras is made from goose or duck liver, whole, or in blocks with or without pieces. It can also be made into médaillons, pâtés, mousses or galantines. It can even be stuffed with truffles.

Goose or Duck?


Goose

Goose foie gras is the oldest type. It is generally considered to have more delicate, silky taste. Others consider it rather bland compared to duck foie gras. Duck foie gras is more "rustic" with a more characteristic taste which reflects the local region. Others, however, say that is too strong and not as refined as goose.

or Duck?

The only way to find out which one you prefer is to taste them both, preferably side by side.

What exactly is foie gras?
 100% goose or duck foie gras is made from liver, a lobe (one side of the liver) or a piece of a lobe. The only ingredients that may be added are salt, pepper, and a "noble" alcohol (cognac, armagnac, etc.). No other products can be added and no other processes can be used.

Block of foie gras with or without pieces is made from a foie gras or pieces that are puréed and emulsified with water (10% maximum), resembling mayonnaise. Added to the purée is 50% whole goose foie gras pieces and 30% duck foie gras pieces.

Parfait de Foie gras is made of at least 75% foie gras. The rest is usually chicken liver.
Médaillons, pâtés, mousse or galantine made from or with foie gras contain at least 50% foie gras.

The term "foie gras truffé" means that it contains at least 3% truffle. If there is less than 3% truffle, the percentage must be indicated on the label. It is never less than 1% in any case.

How to best appreciate foie gras

Three "noble" products, bread, wine and foie gras are usually appreciated together. While personal preferences are important it is best to bear in mind some general "rules" when eating foie gras. 

What type of bread?
 Avoid rolls. Use either whole wheat bread or white sandwich bread. The latter is best lightly toasted. Do not spread foie gras on your bread, especially whole foie gras. You can however, lay a slice of foie gras on a piece of bread and eat them together.

Which wine?
 Sweet white wine is traditionally served with foie gras from the Landes region. Although Sauternes, the sweet Bordeaux wine are considered the best,you can also serve Jurançon, Monbazillac or Bergerac. Foie gras from Alsace is often accompanied by Gewurztraminer (preferably a Late Harvest).

Serving
 Place your packaged foie gras in the refrigerator several hours before serving. Slice just before serving using a non-serrated knife that has been dipped in very hot water. Serve between 50 and 70 grammes per person.

 

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For more information checkout Le Guide du Foie Gras