Foie Gras, French for ‘fatty liver’ is a gourmet delicacy food product made from the liver of a duck or goose.
These birds livers are naturally fatty, but to be foie gras, they need to be larger, so a long used practice of ‘gavage’ or force feeding is used to allow the duck’s already fatty liver to become specially fattened. Since ancient times, birds have been fattened through over feeding; in 2500 BC the Egyptians began this process. Much more rich, buttery and delicate than a regular duck or goose liver, it is a much sought after French gastronomical experience.
France is the leading producer and consumer of foie gras followed by Hungary in terms of production then export, the Hungarian foie gras is imported by France. Canada also has a strong foie gras production.
There is nothing else that can compare in taste and buttery texture like foie gras. Of course, this is a perfect pairing with Champagne! It is a gourmet must-try at least once in a lifetime. To guide you in choosing foie gras, according to Fleur de Lys, a gourmet food purveyor from France for worldwide food aficionados, from their own website is some insight into how to choose Foie Gras:
HOW TO CHOOSE FOIE GRAS
There are so many forms of foie gras that it can prove difficult to choose the right one. Goose or duck? Bloc or entier? Each type of foie gras has its own taste, texture and preferred usage.
Goose or duck?
Duck foie gras is the most commonly consumed type of foie gras. It has a rich and rustic taste, widely influenced by its native soil. Duck foie gras is often considered to have a stronger flavor than goose foie gras.
Goose foie gras is less common and more expensive than duck foie gras, because its production requires more intensive care and feeding. It is generally considered more delicate than duck foie gras, because of its gentle and creamy taste.
Bloc or entire (whole)?
Due to their different cooking methods, bloc de foie gras and foie gras entier do not have the same taste nor texture.
Foie gras entier is the purest form of foie gras. It consists of a whole foie gras that has been deveined, cleaned, seasoned and sterilized-cooked in its own fat, without any additives. It has a firm and dense texture. It should be consumed as is, just sliced, delicately laid on bread and served with fine jams, exquisite fruits and sweet white wine.
Bloc de foie gras is an emulsion of foie gras, that is a mix of foie gras (at least 90%), water and seasoning. It is ideal for a buffet or a gourmet picnic as its mousse texture makes it easy to spread on toasts. Moreover, it is a little less expensive than foie gras entier so more suitable for cooking. Try out our exclusive recipes!
Can or glass jar?
Glass jars are as safe as cans. Both are completely hermetic. Cans have the advantage of being easy to open and handle. As for glass jars, some are easier to open than others, depending on their shutting system. But glass jars enable the producer to check the final product through the glass and the consumer to see the product before buying it.
How to get high quality?
First of all, get information about the producer and processing method. Make sure the foie gras you are about to choose was produced by an expert, independent, uniquely dedicated artisan according to traditional processing methods.
Then, have a look at the foie gras aspect. Depending on its origin, type and cooking method, the color of foie gras ranges from light grey to rose pink. A high quality foie gras will have a homogeneous, spotless color and texture. Homogeneity is a guarantee of quality!
Reckon 50 to 70 g (1.75 to 2.5 oz) per person. For example, a 200 g (7 oz) can should be suitable for 3 to 4 persons. Do not hesitate to use our quantity calculator to save time!