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Types of Foie Gras
Goose or
Duck
Foie gras is
produced from the fatty liver of a goose or a
duck.
Goose foie gras
has a very smooth and creamy texture, like silk. It's flavour is
rich, subtle and sophisticated. However, it is more expensive
and less available than duck foie gras.
Approximately
95% of the foie gras produced in France is from ducks, with the
remaining 5% coming from geese. The flavour and texture of duck foie gras are more rustic and more pronounced than goose foie
gras. It also has a stronger aroma.
Which is best
depends partly on individual preference. Among connoisseurs,
goose foie gras is generally consider superior due to its more
delicate and silky taste. However, many people find the delicacy
borders on blandness and prefer the fuller flavour of duck foie
gras.
Types of
Foie Gras
Foie Gras
normally comes in one of four forms:
-
Foie gras
cru. This is raw foie gras ("cru" means raw). If you are
cooking and preparing foie gras yourself, this is what you
will need. However, most people buy foie gras already cooked
and ready to eat, which is the next three types.
-
Foie gras
frais. This is fois gras which has been freshly prepared
and cooked ("frais" means fresh). It will keep about one
week in the refrigerator (check the best-before date).
-
Foie gras
mi-cuit. Mi-cuit translates as "semi-cooked" or
"medium-cooked". In fact, the foie gras has been fully
cooked and is ready to eat, but it has been cooked at a
moderate temperature (70ºC to 80ºC) so it will keep only up
to 3 months even though it is bottled or canned (check the
best-before date).
-
Fois gras
en conserve. This is like foie gras mi-cuit, except that
it has been cooked at a higher termperature (105ºC to
115ºC). The higher temperature means that it will keep for
years, provided the can is not opened.
Preparation
Fois gras which
is sold ready to eat can be prepared in various ways.
-
It may
consist of a whole liver, part of a liver, or a block made
from pieces of liver (which may or may not include chunks of
liver).
-
It can be
sold 100% pure, which means that the only other ingredients
are salt, pepper and a "noble" alcohol (such as cognac or
armagnac
-
Alternatively, it can be stuffed with truffles or combined
with other ingredients to make mousses or gelantines
There are a
number of different labels to reflect these types of
preparation. For example:
-
Foie gras
d'oie entier. A whole goose liver.
-
Fois gras
de canard entier. A whole duck liver.
-
Parfait
de foie gras. As least 75% foie gras; the remaining 25%
is usually chicken liver.
-
Foie gras
truffle. Foie gras with truffles. If the percentage of
truffle is less than 3%, the percentage must be stated on
the container.
-
Bloc de
Foie Gras. A block of cooked foie gras made up of
smaller pieces which have been pressed together. It may
contain water and seasoning but must be minimum 98% foie
gras. The better grades are labeled "bloc de foie gras avec
morceaux", which is "block of foie gras with pieces of foie
gras".
-
Mousse of
Foie Gras. Pieces of foie gras are ground or pureed
together and then whipped into a mousse. May contain other
items such as water or Crème
Fraîche, but must be minimum 50% foie gras.
-
Pate de
Foie Gras. Usually foie gras combined with other meats
(e.g. pork, duck, veal) but must be minimum 50% foie gras.
It is often served with crackers or toast.
Country of
Origin
Foie gras is
produced in a number of countries, but France is generally
accepted as producing the best quality. It has the longest
current tradition of foie gras production and is the main producer
(two-thirds of world productions) and consumer (three quarters
of world production) of this product. The main production area
in France is the south-west, in particular the department of
Gers (Gascony).
That being said,
very good foie gras is produced in a number of other countries,
including USA and Canada. After France, the largest producer is
Hungary.
More about
Foie Gras
For more
information, click on the
Foie Gras Recipe Home.
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