Foie Gras

foie gras entier

December 23rd, 2010

Foie Gras is the fattened liver of a goose or duck. It’s thought, the ancient Egyptians discovered that geese would gorge themselves on grain, in order to fatten up for migrations of several thousands of miles and this enlarged their livers. The Egyptians kept and encouraged these geese to eat more, thereby inventing foie gras.

France is the largest producer and consumer of foie gras, which is a normal constituent of the French Christmas dinner (served on Christmas Eve), alongside such things as; oysters, smoked salmon and black foot capon (castrated cockerel).

warmed foie gras

Fresh foie gras is sliced and served warmed, in a frying pan, quickly (since it melts fast), on hot toast. It’s quite expensive so I use the melted foie gras fat to flavour other dishes, such as roast pheasant and even in the stuffing for goose or turkey. Foie gras tastes like a very rich, delicious, pâté and one would expect to pay at least £30 per kilo.

There’s a considerable amount of controversy surrounding the fattening of geese and ducks, but I believe that it can be done far more humanely than battery farming, without any unnecessary stress to the birds. See here for further info:

The Physiology of Foie
The Holy Grail of foie gras

Other Duck posts:

The Bull and Last
Donostia Social Club
Duck Confit
Duck and Egg Mayonnaise
Duck Liver
Duck and Mushrooms
Magret de Canarde
Magret Seché
Mallard
Roast Duck
Turkey Stuffed with Duck and Rabbit

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About Mad Dog

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26 Responses to Foie Gras

  1. Audrey says:

    Oh that my own liver looked that peachy…so clean . I am happy to see it as a whole, it makes a lot more sense now . That liver does not look one bit unhealthy or stressed or toxified as I had previously imagined ..it looks so buttery . Delicious!

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