Foie gras is a French delicacy that is counted in one of the fine dining recipes. It is a fatty liver of duck or geese. Initially, this delicacy was obtained by overfeeding goose. However, the goose is an expensive animal therefore chefs used duck as a substitute which also had almost the same texture in meat as that of a goose.
Foie gras was and still available in high-end restaurants generally. It becomes expensive when it is served fresh. There are affordable types of foie gras also available. They are preserved, cut in block shapes, or minced in puree form. In all forms, foie gras tastes smooth and creamy, and flavorful.
Foie Gras Gourmet is a leading manufacturer of foie gras. They have different types of products made by goose foie gras as well as duck foie gras. They deliver fine quality of foie gras worldwide with free shipping. However, the delivery for the countries in the EU should be more than 69 Euros, for the US and Canada it should be more than 99 Euros, and for other countries 129 Euros. Their high-quality foie gras has won many awards in competitions. Their products are prepared without any preservatives, coloring, and additives.
Many of us feel that foie gras is just available in restaurants and when cooking at home it cannot give that flavor and texture which you receive in restaurants. That is not true. Mentioned below are some of the recipes which you can try at home as well and enjoy the creamy flavor of foie gras –
Duck Pate Recipe
Ingredients
- 3 ounces of duck fat
- 1 large shallot, peeled and finely chopped
- 1 duck liver (3 ounces), cut into pieces (1-inch)
- 1 clove garlic, crushed
- 1/4 tsp herbs, salt, crushed black pepper, and Cognac
- 16 horizontal slices (1/4-inch-thick) from a small baguette, toasted
Method
- Put the duck fat in a frying pan, and cook on medium heat for 4-5 minutes. Wait till the fat has completely melted and hanged to brown color.
- Add some shallots and stir for 30 seconds. Then add the liver, herbs, and garlic, and cook over medium heat for 1-2 minutes. Then add salt and pepper as per taste.
- Transfer the mixture to a blender with Cognac and blend well. For fine-textured pate, strain the mixture through a sieve.
- Let cool, then cover and refrigerate.
- Spread the pate on toasted baguette slices before serving. You can preserve pate for 3-4 days.
Foie Gras and Hazelnut Candy
Ingredients
- 240 grams of semi-cooked or cooked foie gras (serves 4)
- 100 grams of hazelnut kernels
- 20 grams of cocoa powder
- Fleur de sel (salt)
- 12 lollipop sticks
- Ground black pepper
Method
- Crush the hazelnuts and roast them lightly. Ensure that they’re coarsely crushed and not finely.
- Roll the foie gras in to 10-12 balls, and then add fleur de sel and black pepper for taste.
- Place them refrigerator to cool.
- Roll them in the roughly crushed hazelnuts after they have frozen or cooled down.
- Pop in the lollipop sticks into the candy balls, and put them back in the refrigerator.
- Sprinkle cocoa powder for garnishing it and serve lollipops to guests.
Foie Gras is one kind of meat that blends with almost any kind of food. You can make it a puree and serve with crackers or toasts, roast it and serve with bread or grill or and serve in salads. I know you’re drooling, just rush to the market and buy a can of foie gras now and make a spectacular dish.
