If you are in a mood to indulge in luxurious foods and have already tried caviar and truffles, perhaps it’s time to try the taste of foie gras with a glass of wine. In the end, foie gras and a glassful of wine is a legendary pair! Let’s have a glimpse at the luxury called Foie Gras.
· What exactly is Foie Gras?
First-and-foremost, Foie Gras means ‘fat liver’ in French and is pronounced as “fwah-grah”. It is the liver of a duck or goose that is fattened up by the ancient feeding technique of gavage. Although this world-famous dish is a celebrity in French cuisine, you can trace its roots to Ancient Egypt! Sold as a whole, pâté, or mousse and served as an entrée or even an ingredient- its fatty buttery magic captivates everyone.
· Grades of Foie Gras
Grade A is the best of all, with characteristics like firm texture, shiny, smoothness, blemish-free, and color-consistency. Simple preparations like searing and sautéing prefer Grade A liver.
Grade B is mostly the same as Grade A, with the difference being the presence of visible veins, smaller size, and softer texture. It is most suitable for pâtés and terrines.
Grade C is not as popular as others and is used to thicken sauce mostly.
· The Exquisite Savor Of Foie Gras
The flavor of foie gras is rich and unique, quite unlike any other type of meat. The first impression of the delicacy- both from the duck and the goose- is the buttery feel all courtesy to its excessive fat content. Among duck and goose foie gras, the goose variety is more refined and mild as compared to the duck counterpart. Duck variety is less fatty and more suitable for high-heat recipes.
·Where can one get Foie Gras?
Foie gras can be quite tough to get through a grocery store, so it is wise to check in gourmet shops and online market sites. You’ll find a variety of foie gras- whole, fresh, raw, semi-cooked, blocks, mousse, pâté, etc. The prices heavily depend on the manufacturing site, processing method, and the animal used (duck is cheaper than goose).
· What influences the taste of foie gras?
Preparation methods have a huge influence on how a plate of foie gras tastes. Seared foie gras is tender and buttery when done right. Foie gras pâté gives a fine buttery taste. Just like recipes, ingredients used, and techniques like panfrying have their magic, a glass of wine can do wonders too.