Foie Gras – The Mouth-Watering French Cuisine That is Considered as Fine Dining

Foie Gras was invented by the ancient Romans. They noticed that geese were fatter than chicken when flying. They started feeding geese which were used as foie gras. Centuries later, the French took over this form of geese which was turned into an art in cooking.

What is Foie Gras?

Foie gras is a goose or duck liver. The bird is forced fat to attain a fatty liver. However nowadays, duck is easily available and affordable than goose, so people prefer duck foie gras. Duck foie gras has rustic texture and flavor with prominent taste and it is served with hot preparations. Whereas goose liver is silky smooth in texture with rich, creamy, and sophisticated flavoring.

After years of experiment, foie gras became a specialty. It is now one of the ultimate fine dining delicacies. Now, there are various producers that human method to produce foie gras. Foie gras is quite expensive and is usually served in higher-end restaurants as fine dining. Cooking foie gras can be challenging, therefore it is generally prepared only by a chef.

Foie Gras Gourmet is a leading specialist in duck and goose foie gras. Whether you need a bloc of foie gras with pieces, or whole foie gras, a bloc of goose foie gras, or whole foie gras, they will deliver worldwide the best quality of foie gras. The order should be greater than 69 Euros for countries within the EU, 99 Euros for the US as well as Canada, and 129 Euros for other countries. Their foie gras is free of preservatives, artificial flavors, colorings, and additives. Their high-quality foie gras has won various awards in various competitions as well.

Types of Foie Gras

There are different types of products that contain foie gras –

  • Foie Gras Entier is the highest quality of the product that is made only with whole fatty liver. There are no mixes or additives in the jar, you just need to cut the liver into pieces and put it in a glass container.
  • Bloc de Foie Gras is the leftover of livers of duck or goose which is mechanically reconstructed, stirred, and condensed into a block shape. It is also a quality product but there are various processes involved in making it.
  • Mousse de Foie Gras is an emulsified product where pieces of fatty liver are minced and converted into a puree.
  • Pate de Foie Gras is a mixture of other meat products like pork, veal, or duck along with Foie Gras. Foie Gras is less than other products but is smooth, consistent, and serves well with toast or crackers.
  • Foie Gras Mi Cuit or Semi-Cooked pasteurized Foie Gras is partially cooked and some of its flavor and texture is preserved. If people are unable to find Foie Gras Entier or Bloc de Foie Gras, they can go for Mi Cuit.
  • Fully Cooked Foie Gras is cooked and preserved in its fat and stored in a dark place.

Foie Gras Availability 

  • The highest quality of foie gras is available in France as the French have excelled in preparing this dish with years of practice.
  •  The superior quality of foie gras is also produced in Canada. It is a great substitute of France market of foie gras.
  • The Hudson Valley of New York State also recently started producing foie gras.

If you’re reading this article, then you may enjoy the delightful taste and texture of meat while some may oppose the thought of eating the fatty liver of duck and goose. Those who believe that the French excelled in cooking should try foie gras since it is their finest delicacy.