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foie gras |
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TYPES OF FOIE GRAS
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Goose
vs. Duck
The eternal question. Goose foie gras is generally considered
to be a much more superior product, the original succulent
treat. But nowadays duck is more easily available and much
more affordable, since it is also easier to produce. Duck
foie gras can actually be quite exquisite. But if you can
afford it – as it can be very expensive- go for the
goose.
Goose: silken textures, very smooth, with
a rich subtle flavor that is very sophisticated and fine,
almost creamy.
Duck: a more rustic texture and flavor, earthier
and more pronounced taste, with a bolder architecture. Best
for hot preparations.
Foie Gras By Country Of Origin
French Foie Gras: Almost by consensus the
most superb and highest quality foie gras producer in the
world. The Mecca of foie gras production is Gascony, a region
in France where the best foie gras is still produced today.
The French, using centuries of culinary expertise, have perfected
the art of preparing this delicious item and incorporated
it as a classic ingredient in their gastronomic tradition.
Canadian Foie Gras: A very superior fresh
foie gras is now being produced in Canada, which makes a great
substitute when the market is sans French foie gras.
American Foie Gras: One of the earliest regions
in America to produce foie gras was the Hudson Valley of New
York State. Once the only options available to American due
to strict raw meat import laws. Recent importation laws have
reintroduced French foie gras into the market, which has driven
domestic prices down (as people generally agree that the French
is a better quality product).
Foie gras by preparation/preservation:
Foie Gras Entier:Whole liver of duck (canard)
or goose (oie), cooked and preserved, usually in a block,
and containing no extra additives or mixes. The best product
you can find.
Bloc of Foie Gras: Smaller pieces of duck
or goose foie gras whipped and condensed together into a block.
Traditional recipes include the addition of truffles.
Mousse of Foie Gras: Pieces of foie gras
ground or pureed together into a smooth preparation whipped
into a mousse.
Pate de Foie Gras: Usually foie gras combined
with other meat products, like pork, duck or veal. The content
of foie gras is less than other products. It is a smooth,
consistent spread-like bloc, which is excellent when served
with crackers or toast.
Semi-cooked Pasteurized Foie Gras or Micuit:
This foie gras is partially cooked and preserved in order
to preserve as much of the original consistency, texture,
and flavor as possible. The closest thing to the original
a prepared foie gras product can get.
Fully Cooked Foie Gras: The most traditional
way to prepare foie gras, fully cooked foie gras is preserved
in its own fat and sterilized; this type of foie gras will
be stored in a cool dark place for a long period of time.
Like wine, preserved foie gras ages gracefully. Packaged in
tubes or a classic farm-style jar. |
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