Foie gras is a French delicacy that is popular all over the world. It is the liver of geese/ ducks that are specifically fattened to about 10 times its original size in order to acquire a specific taste. Prior to their migration period birds tend to over-eat so that the extra calories are stored in the liver. Early Egyptians used domesticated these wild birds for buttery foie gras.
Foie gras production:
Currently geese and ducks are domesticated large-scale and force-fed to fatten their liver. The liver is pinkish and weighs about 1.5 to 2 pounds and the liver is richer and more delicate in texture than the usual liver of duck and geese. Some farmers avoid force-feeding the birds and instead slaughter them just before their migration period when the liver is naturally fattened.
France is the largest producer of foie gras. If you are looking for best foie gras, opt for France-based brands. They feature authentic best-quality foie gras. Check out Foir Gras Gourmet for foie gras from top French producers. Refer their website to know how each brand differs from each other and order the preferred one.
Foie gras grades available in market:
- Grade A: Highest quality liver with smooth texture, firm to touch, sweet and no imperfections like visible veins and blood spots. Used for make terrine, sautéing and searing.
- Grade B: Comparatively smaller, flatter and softer than Grade A with minor imperfections. Used for making terrine and mousse.
- Grade C: Not easily available and is of inferior quality compared to other grades. Used often for thickening and flavouring sauces.
Popular foie gras recipes:
Foie gras is one of the most expensive ingredients in the culinary world. Make the best use of it by trying out these following best recipes used by chefs.
Seared foie gras:
- Prepare balsamic, green grape sauce or any sauce of your choice and set aside.
- Take grade A foie gras, make deep slashes on it and season with salt and pepper
- Sear both sides of the liver on high flame for about 30 seconds each
- Serve the seared foie gras along with sauce.
Foie gras cream puffs:
- Add butter, a pinch of salt and butter to a pan over high heat
- Once it starts boiling, turn down the heat to low and add 1/3 cup all purpose flour
- Keep stirring constantly until you have firm dough and turn off the flame.
- Add in two eggs one by one and whisk it before pouring it into a pastry bag
- Pipe small mounds onto a lined baking sheet and place them on a preheated oven at 400 degrees F and bake until it is puffed. This takes about 20 to 25 minutes.
- Set the puffs aside to cool and fill a pastry bag with softened foie gras
- Make a hole at the bottom of the puffs and fill it with foie gras
Try these recipes at home and treat your taste buds. Purchase Grade A foie gras from reputed French brands for best results.