Foie gras refers to the fattened liver of a duck (foie gras de canard)
or a goose (foie gras d'oie). The extremely high fat content gives it
an incredibly rich flavor and silken texture that melts in the mouth. Surprisingly,
the fat contained in foie gras is actually unsaturated fat, which has
coronary benefits.
Foie gras is available in many variations:
- foie gras entier: Whole liver lobes, cooked and cured,
ready for the chef's preparation. Contains no extra additives or mixes. This
is definitely the premium product.
- bloc de foie gras: Small pieces of foie gras molded
into a fully cooked block. Traditionally includes the addition of truffles.
Under French law, anything called "bloc de foie gras" should comprise
98% or more foie gras. If termed "avec morceaux"
(with pieces), it must contain at least 50% foie gras pieces from goose,
and 30% from duck.
- foie gras broyé: Pieces of duck and goose liver ground
into a mixture. The proportion is around 35% duck and 50% goose liver.
- mousse de foie gras: Pieces of foie gras puréed
smooth and whipped into a mousse-like consistency. Legally required to contain
no less than 50% of foie gras.
- parfait de foie gras: Puréed duck or goose liver. Extremely
similar to mousse, but legally required to contain no less than 75% foie
gras.
- paté de foie gras: Foie gras puréed
with other meat products, such as pork or veal, into a spread-like consistency.
Legally required to comprise 50% or more foie gras.
Foie gras is available throughout the year, though winter is the peak
season for goose production. It is produced through a prolonged process of manual
feeding known as gavage, and only selected birds such as Toulouse or Strasbourg
geese and male Mulard ducks are used. They are fed a grain mash comprising corn,
fat and vitamin supplements.
France is the world's leading producer, as well as its greatest consumer. Foie
gras from the Alsace, Périgord and Gascony regions is particularly
sought after for its extremely delicate taste. Other countries that produce this
delicacy include Hungary, Bulgaria, Canada, Israel and Madagascar.
Foie gras d'oie is more expensive than foie gras de canard due
to the higher cost of farming geese. The more delicate taste of foie gras
d'oie lends itself better to traditional French preparations that generally
involve low heat, such as the terrine style.
Foie gras de canard however, is more flavorful and retains its characteristic
taste and texture even after undergoing hot preparations such as pan-searing
(poëllé) and grilling. Despite its comparatively lower
cost, it should not be regarded as a lesser cousin, as there are many who prefer
its richer taste.
Foie gras is often served at the beginning of a meal, when one's taste
buds are most receptive. To best bring out the rich flavors of the dish, foie
gras is commonly paired with bread – specifically brioche.
Chefs are also fond of complementing the richness of foie gras with
ingredients such as figs, raisins and fruit conserve. These sweet, fruity pairings
usually bear a tinge of acidity, which cuts through the fattiness of the foie
gras.
