Tips for Cooking with and Serving Foie Gras

Foie gras, the classic, rich, buttery French dish is made from the liver of a well-fattened goose or duck. This delicacy is quite versatile and may be prepared a number of ways.

For best results, start with a trusted French recipe, and follow these expert tips:

 

How to Choose Foie Gras

According to chef Jacques Dunois, the most vital thing when selecting foie gras is the liver’s origin. He suggests buying only meat produced by “a French independent artisan.” He also suggests buying the liver in a glass jar, so you can check the quality easily “High quality foies gras,” he says, “[has] a homogeneous, spotless color and texture.”

Both duck and goose foie gras are excellent, but duck is strong and rich, while goose is more delicate.

Fresh foie gras sold in the U.S. must be given a USDA quality and size mark. The highest grade – Grade A – is larger (at least one pound), less blemished, and has fewer veins. Grade B livers are eight to fifteen pounds and Grade C livers are under a half pound. The best foie gras has few veins, so there is more meat to eat.

The firmest livers have the highest fat content, which means, once it’s cooked it will be small. Therefore, look for a liver with a little give. (On the other hand, sponginess is a sign of too low a fat content.)

In addition, you can choose between entire and bloc. Foie gras entire is traditional. It’s whole, cleaned, deveined, seasoned, and cooked in its own fat. It is usually thinly sliced and served on bread or toast.

Bloc de foie gras is a mixture of foie gras, seasonings, and water, and is more frowned upon by gourmets.

 

How to Serve Foie Gras?

Foie gras should always be served cold. Chill it in the refrigerator for at least a few hours before opening the jar. Do not put it on ice. Serve it with a little chutney, dried fruits, or jam, which compliment its flavor.

Typically, foie gras is thinly sliced. Usually it’s served as an appetizer, or early in the meal.

 

Other Ways to Use Foie Gras

This delicacy is also suitable sliced into salads, as a mousse, or as a side dish. It may be sautéed, baked, or poached, but is most often sautéed.

To sauté the French way, use high heat to create a crisp outer layer. Toss slices into a preheated pan and cook until they feel a bit springy to the touch. Most of the fat will cook off. Serve immediately.

 

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