All About Foie Gras
Foie gras is the fattened liver of a duck or goose and considered a delicacy, especially in France. Foie gras’ flavor profile is considered rich and buttery and can be prepared in different ways like in a pate, mousse, parfait or served alongside meat or as an appetizer with bread and cornichons.
How to pick it
Foie gras is sold with a grading system from A to C. While grade A is considered the best in quality, decide on what quality of foie gras to buy depending on your budget and the recipe you are preparing. Grade A foie is great in if you are planning to sear the foie and top on meat, while grade B is typically smaller in size than A and is best used when sauteing and in recipes solid piece of foie isn't required. Grade C is usually not available to buy at the grocery but is used in pates, rillettes and sauces where the foie is mixed with other spices and ingredients.
Foie Gras is available online, in gourmet market and the gourmet section of some grocery stores.
How to store it
Foie gras should be treated as the meat it is. Like meat, foie can be frozen for up to one year and should never be refrozen after being defrosted. Foie should be keep refrigerated until ready to use.
How to prepare it
Foie can be served in numerous ways but when planning out your dishes allot 3-4 oz per appetizer and 5-6 oz. per main dish. When you remove the foie from the vacuum sealed package make sure to pat dry and remove. Some recipes require you to devein the foie gras, do so carefully as not to waste much of the meat.
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France is the largest producer of foie gras
Foie gras is reserved for special occasions like new years and holidays
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Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Balsamic vinegar
- Cherry Tomatoes
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!