| Foie Gras |
Foie gras is a luxury dish. Many in France only consume foie gras on special occasions, such
as Christmas or New Year's Day eve réveillon dinners, though the recent increased availability of
foie gras has made it a less exceptional dish. In some areas of France foie gras is a year round
pleasure.
Duck foie gras is the cheaper and, since a change of production methods in the 1950s, by far the
most common kind. The taste of duck foie gras is often referred to as musky with a subtle
bitterness. Goose foie gras is noted for being less gamy and smoother.
as Christmas or New Year's Day eve réveillon dinners, though the recent increased availability of
foie gras has made it a less exceptional dish. In some areas of France foie gras is a year round
pleasure.
Duck foie gras is the cheaper and, since a change of production methods in the 1950s, by far the
most common kind. The taste of duck foie gras is often referred to as musky with a subtle
bitterness. Goose foie gras is noted for being less gamy and smoother.
Lamb Rossini... more.
P r e s e n t a t i o n
Foie gras, in Europe, exists in some different legally-defined presentations, from the high-end to the
low-end:
low-end:
- foie gras entier (entire foie gras), made of one or two whole liver lobes; it can be
cooked (cuit), semi-cooked (mi-cuit), or fresh (frais);
- foie gras, made of pieces of livers reassembled together;
- bloc de foie gras, a fully-cooked, molded block made of 98% or more foie gras; if
termed avec morceaux ("with pieces"), it must contain at least 50% of pieces of foie
gras for goose, and 30% for duck.
In addition, there exist pâté de foie gras, mousse de foie gras (both must be made with 50% or more of foie gras), parfait de foie gras (75% or
more foie gras) and other preparations (no legal obligation).
Fully cooked preparations are generally sold in metallic or glass cans for long-term conservation. Whole fresh foie gras is not usually available,
except in some producers' markets in the producing regions. Frozen whole foie gras are sometimes sold in French supermarkets.
French foie gras preparation is generally over low heat (terrine) as the traditional goose foie gras suffers from too much fat melt. The American
palate, used to the more accessible duck foie gras, has more recipes and plate preparations that serve foie gras hot. The recent (in French
culinary tradition) introduction of duck foie gras has resulted in some recipes crossing back from America to France.
In Hungary goose foie gras is traditionally fried in goose fat, which is then poured over the foie gras and left to cool. It is also eaten warm after
being fried or roasted, with some chefs smoking the foie gras over a cherry wood fire. In other parts of the world foie gras is served in exotic
dishes such as foie gras sushi or alongside steak tartare.
Foie gras may be flavored with truffles or liquors such as armagnac. It is commonly served accompanied by crusty bread or toast. It is often
served with a dessert wine such as Sauternes as the rich sweet flavours go well together, a classic example of wine and food matching. Some
people, on the other hand, prefer it with a dry white wine, such as those from Alsace. Accompaniments may include onion jam.
more foie gras) and other preparations (no legal obligation).
Fully cooked preparations are generally sold in metallic or glass cans for long-term conservation. Whole fresh foie gras is not usually available,
except in some producers' markets in the producing regions. Frozen whole foie gras are sometimes sold in French supermarkets.
French foie gras preparation is generally over low heat (terrine) as the traditional goose foie gras suffers from too much fat melt. The American
palate, used to the more accessible duck foie gras, has more recipes and plate preparations that serve foie gras hot. The recent (in French
culinary tradition) introduction of duck foie gras has resulted in some recipes crossing back from America to France.
In Hungary goose foie gras is traditionally fried in goose fat, which is then poured over the foie gras and left to cool. It is also eaten warm after
being fried or roasted, with some chefs smoking the foie gras over a cherry wood fire. In other parts of the world foie gras is served in exotic
dishes such as foie gras sushi or alongside steak tartare.
Foie gras may be flavored with truffles or liquors such as armagnac. It is commonly served accompanied by crusty bread or toast. It is often
served with a dessert wine such as Sauternes as the rich sweet flavours go well together, a classic example of wine and food matching. Some
people, on the other hand, prefer it with a dry white wine, such as those from Alsace. Accompaniments may include onion jam.
Foie Gras from Duck?
When you see on the menu Foie Gras it could be duck liver instead of goose!
Foie Gras doesn’t mean goose liver, it means fat liver!
Foie=liver, Gras=fat.
The name of the foie gras from goose = Foie Gras d’oie, and foie gras from duck = foie gras de canard.
Foie Gras doesn’t mean goose liver, it means fat liver!
Foie=liver, Gras=fat.
The name of the foie gras from goose = Foie Gras d’oie, and foie gras from duck = foie gras de canard.
The Hungarian Goose liver
Hungary is the biggest exporter of goose liver in the world, shipping 1,800 tonnes each year.
France is by far the biggest market, while Japan, Belgium and several other countries buy smaller
quantities.
France is by far the biggest market, while Japan, Belgium and several other countries buy smaller
quantities.
The Hungarians mainly export it raw, at 30 euros per kilo. Famous French companies spice, process,
or cook it in a variety of ways, then either consume it themselves or sell it on to third countries as a
"French" product.
An estimated 30,000 Hungarian farmers live from goose-farming.
or cook it in a variety of ways, then either consume it themselves or sell it on to third countries as a
"French" product.
An estimated 30,000 Hungarian farmers live from goose-farming.
| Foie Gras from Sonoma |
Sonoma California is an exceptionally fertile region of the United States, renowned for its
culinary treasures and great wines. Foie Gras is a culinary treat that most people associate with
good living and sophisticated dining.
So it is only natural that Sonoma Foie Gras would seek this area to produce the highest quality
foie gras available in this country.
Since 1986 they have been producing liver form the Muscovy duck, also regarded by chefs as
the finest duck available.
They are the only company to use Muscovy in producing foie gras and there are good reasons
for it.
Most foie gras producers here and in Europe use a moulard duck for their production flocks.
The perception, which is held by the farms, is that these ducks produce a superior product. This
is really not true. In France where most foie gras is produced, the moulard are used for two
reasons. It is less expensive to grow out the liver and, because of the tougher cell structure in
these livers, the foie gras is more suited for commercial canned foie gras products. It is the
Muscovy ducks, however, which produce a better flavor and a superior texture for foie gras.
Muscovy duck liver has a more delicate cell structure resulting in a foie gras that is
significantly more buttery in texture and produces a flavor that is more intense. Furthermore,
the Muscovy liver is less sinewy with fewer veins which provides for a much higher yield when
broken down for terrines and more tenderness when used for sautéing or grilling.
These are all reasons that the Sonoma Foie Gras is considered the premier fresh foie gras
available in the United States.
There is also the issue of yield when cooking. The Moulard producers maintain that the
difference in yield between the Moulard and Muscovy is very large. That is a bit of a
misconception.
Muscovy foie gras does render. But when prepared in the proper manner, the difference in yield
is not overly significant. Recent tests have shown it to be less that 5%. The key is to use a very
hot saute pan. This allows the chef to attain the desired texture with minimal melting. If the
pan is not hot enough the melt will be significantly higher.
Given the superior flavor and lack of veins in Muscovy livers Sonoma Foie Gras thinks the
balance of quality tilts in their favor.
culinary treasures and great wines. Foie Gras is a culinary treat that most people associate with
good living and sophisticated dining.
So it is only natural that Sonoma Foie Gras would seek this area to produce the highest quality
foie gras available in this country.
Since 1986 they have been producing liver form the Muscovy duck, also regarded by chefs as
the finest duck available.
They are the only company to use Muscovy in producing foie gras and there are good reasons
for it.
Most foie gras producers here and in Europe use a moulard duck for their production flocks.
The perception, which is held by the farms, is that these ducks produce a superior product. This
is really not true. In France where most foie gras is produced, the moulard are used for two
reasons. It is less expensive to grow out the liver and, because of the tougher cell structure in
these livers, the foie gras is more suited for commercial canned foie gras products. It is the
Muscovy ducks, however, which produce a better flavor and a superior texture for foie gras.
Muscovy duck liver has a more delicate cell structure resulting in a foie gras that is
significantly more buttery in texture and produces a flavor that is more intense. Furthermore,
the Muscovy liver is less sinewy with fewer veins which provides for a much higher yield when
broken down for terrines and more tenderness when used for sautéing or grilling.
These are all reasons that the Sonoma Foie Gras is considered the premier fresh foie gras
available in the United States.
There is also the issue of yield when cooking. The Moulard producers maintain that the
difference in yield between the Moulard and Muscovy is very large. That is a bit of a
misconception.
Muscovy foie gras does render. But when prepared in the proper manner, the difference in yield
is not overly significant. Recent tests have shown it to be less that 5%. The key is to use a very
hot saute pan. This allows the chef to attain the desired texture with minimal melting. If the
pan is not hot enough the melt will be significantly higher.
Given the superior flavor and lack of veins in Muscovy livers Sonoma Foie Gras thinks the
balance of quality tilts in their favor.
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