Foie Gras refers to the fattened liver of a duck or goose. This is traditionally done through "gavage" or force feeding the birds large amounts of corn. The resulting liver is fatty and delicate with a mild liver flavor.
Foie Gras refers to the fattened liver of a duck or goose. This is traditionally done through "gavage" or force feeding the birds large amounts of corn. The resulting liver is fatty and delicate with a mild liver flavor.
Foie Gras is often served sliced and seared in a hot pan until the outside is golden brown and delicious. The foie gras (with veins removed) can be cured and rolled into a torchon, or be made into a variety of mousses, terrines, and pates.
Foie Gras is often served sliced and seared in a hot pan until the outside is golden brown and delicious. The foie gras (with veins removed) can be cured and rolled into a torchon, or be made into a variety of mousses, terrines, and pates.
Depending on your usage, other bird livers could be substituted, but your recipe would need added fat from some other form.
Depending on your usage, other bird livers could be substituted, but your recipe would need added fat from some other form.
Your Foie Gras would likely come in a vacuum sealed package, and should be stored in the freezer, then thawed slowly in the refrigerator before use.
Your Foie Gras would likely come in a vacuum sealed package, and should be stored in the freezer, then thawed slowly in the refrigerator before use.
