What is a foie gras and what is it made from?

Foie gras is a food product made from the liver of a duck or goose that has been specially fattened. According to the French laws, when talking about the concept of what a foie gras is, it is a duck liver, fattened by compulsory means. However, outside France, poultry is sometimes produced using natural feeding. Baking, containing pate from such meat and bacon, was previously known as "Strasbourg Pie".

Foie gras is a popular and very famous delicacy, which came from French cuisine. The flavor of this dish is described as saturated, thin and oily, as opposed 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, parfaits or pates, and can also be used as a garnish for other food products, for example steak.

As far back as 2500 BC. The ancient Egyptians learned what a foie gras was when they saw that many birds could be fattened forcibly, and started this practice. Then a similar kind of feeding of geese spread from Egypt to the countries of the Mediterranean basin.

Today, France is the leading producer and consumer of duck and goose foie gras. In 2005, the country produced 18,450 tons of this product, of which 96% was produced from duck liver, the rest - from the goose liver.

In France, the concept of what a foie gras is today is quite extensive, as this delicacy exists in various forms, legally 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 boiled, semi-brewed or raw form.

Another variety is a foie gras made from pieces of liver collected together. The block of this product, completely ready, consists of 98% of natural delicacy.

If it is a foie gras "with slices," it should contain at least 50% of the goose liver and not less than 30% of the duck liver.

In addition, there is a foie gras pate, mousse from it (both products must contain at least 50% or more goose liver), goose liver paraffin (75% or more foie gras) and other semi-finished products (not requiring To the composition).

Completely finished product, as a rule, is sold in any glass containers or in metal cans for long-term storage. Fresh foie gras, as a rule, is not available on sale, except on the eve of big holidays. A frozen product is sometimes sold in large supermarkets.

As a rule, French dishes with this product are cooked on low heat, because the fat contained in it melts very quickly. American and other recipes usually suggest the use of foie gras in hot form, and not in warm or cold.

In Hungary goose fois-gras are traditionally fried in goose fat, which is then poured onto the finished product and left to cool. This dish is also eaten warm. In other parts of the world, foie gras is used in dishes such as rolls, fillers for pasta, or served on a steak as a garnish.

As already mentioned above, taking into account the characteristics of what is a foie gras, the traditional method of preparing it is low-temperature methods. This delicacy is also often served with seasoned truffles and other delicious mushrooms. Lovers will appreciate the accompaniment of his brandy or cognac.