Christmas menu: how to choose the foie gras?
The best way to avoid making mistakes when choosing your own foie grasis to decode the label. Foie gras duck or goose? Great gourmets find the foie gras Goose finer and more delicate. For the anecdote, goose liver is also twice as big as that of duck. The foie gras more rustic duck but also tastier. A question of taste so ... but also price. The foie gras duck is less expensive. All you have to do is choose! Do not hesitate to ask your charcutier to make you taste so as not to be surprised when serving it.
There are three appellations of foie gras :
The foie gras whole, consisting of a whole liver or several lobes of foie gras assembled together. The foie gras, composed of pieces of lobes. The block of foie gras, made of a recomposition of pieces. It may contain visible pieces at the cut. Prices vary according to these three names, the most expensive being foie gras whole.
There are also other specialties based on foie gras which can be tasted as starter such as duck liver pâté, or the medallion, which is made up of a block center of foie gras surrounded by a stuffing, or galantine of duck liver which is a liver mixed with a stuffing with 35% of pieces that we see in the cup, and finally mashed potatoes or duck liver mousse that is a preparation based on foie gras and stuffing.
Our advice:
Read the ingredients of the product you are about to buy. A product stamped «foie gras Must contain 100% of foie gras (duck or goose). Products at foie gras contain at least 20% of their foie gras, goose or duck. They are of course cheaper but do not have the same flavor.
Happy tasting and Happy Christmas !
There are three appellations of foie gras :
The foie gras whole, consisting of a whole liver or several lobes of foie gras assembled together. The foie gras, composed of pieces of lobes. The block of foie gras, made of a recomposition of pieces. It may contain visible pieces at the cut. Prices vary according to these three names, the most expensive being foie gras whole.
There are also other specialties based on foie gras which can be tasted as starter such as duck liver pâté, or the medallion, which is made up of a block center of foie gras surrounded by a stuffing, or galantine of duck liver which is a liver mixed with a stuffing with 35% of pieces that we see in the cup, and finally mashed potatoes or duck liver mousse that is a preparation based on foie gras and stuffing.
Our advice:
Read the ingredients of the product you are about to buy. A product stamped «foie gras Must contain 100% of foie gras (duck or goose). Products at foie gras contain at least 20% of their foie gras, goose or duck. They are of course cheaper but do not have the same flavor.
Happy tasting and Happy Christmas !
