Product Description
Foie gras (pronounced “fwah-grah”) is considered a delicacy around the world. French for “fat liver,” foie gras is the liver of a duck or goose that has been enlarged through a special feeding technique. Although popularized in France, foie gras actually has been around since the Ancient Egyptians learned that birds could be fattened by force-feeding. The technique is controversial, but foie gras remains one of the world’s great luxury foods.
Note: 1kg serves approximately 5 portions.
There are a few traditional methods for cooking foie gras, from simply searing whole in a hot pan to pureeing and making it into a mousse. It melts easily, so while it is often prepared with high heat—such as pan-searing—cooking it this way can be tricky.
A terrine of foie gras is actually one of the purest forms of preparations: The pieces of liver are layered in a loaf pan along with a bit of Sauternes or Armagnac and then the mold is weighted down, baked, chilled, and then sliced.
Foie gras is also often made into a mousse, where cooked foie gras is pureed in a food processor along with brandy and butter to make a smooth, silky paste to spread on fresh bread. You will also find goose or duck liver pate, which is made by blending the foie gras with cream and other ingredients into a spread for crackers.
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