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.