Foie gras is a food product made from duck liver or goose that has been specially fed. According to French laws, speaking of the concept of what is foie gras, we are talking about the liver of a duck, force-fed. However, outside of France, poultry is sometimes produced using natural feeding. Pastries containing a paste of similar meat and bacon were formerly known as the Strasbourg Pie.
Foie gras is a popular and very famous delicacy that came from French cuisine. The aroma of this dish is described as rich, thin and buttery, in contrast to the usual duck or goose liver. This product is sold in its natural form or serves as an ingredient in the preparation of mousses, parfait or pastes, and can also be used as a side dish for other food products, such as steak.
Back in 2500 BC the ancient Egyptians learned what foie gras are, seeing that many birds can be forced to feed, and began this practice. Then a similar type of feeding geese spread from Egypt to the countries of the Mediterranean basin.
Today, France is a leading producer and consumer of duck and goose foie gras. In 2005, 18,450 tons of this product were produced in the country, of which 96% was produced from duck liver, the rest from goose liver.
In France, the concept of what is foie gras is quite extensive today, since this delicacy exists in various forms, legislatively fixed, and includes both expensive and cheap varieties.
So, foie gras ENTIER (whole) is made from one or two whole lobes of the liver and goes on sale in a boiled, semi-boiled or raw form.
Another variety is foie gras made from pieces of liver collected together. A fully prepared block of this product consists of 98% natural delicacy.
When it comes to foie gras “with slices,” it should contain at least 50% goose liver and at least 30% duck duck.
In addition, there is foie gras paste, mousse from it (both products must contain goose liver of at least 50% or even more), goose liver parfait (75% or more foie gras) and other semi-finished products (which do not have requirements to the composition).
A fully finished product is usually sold in any glass container or in metal cans for long-term storage. Fresh foie gras are generally not available for sale, except on the eve of major holidays. Frozen food is sometimes sold in large supermarkets.
As a rule, French dishes with this product are cooked on low heat, since the fat contained in it melts very quickly. American and other recipes usually suggest eating foie gras hot rather than warm or cold.
In Hungary, goose foie gras are traditionally fried with goose fat, which is then poured onto the finished product and allowed to cool. This dish is also eaten warm. In other parts of the world, foie gras is used in dishes such as rolls, pasta fillers, or served on a steak as a side dish.
As mentioned above, taking into account the characteristics of what foie gras, low-temperature methods are a traditional method of its preparation. This delicacy is also often served with seasoned truffles and other delicious mushrooms. Fans will appreciate the accompaniment of his brandy or cognac.