All About Foie Gras

ByLydia Lane, 08/27/2014

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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.

Tips

Foie gras + truffle = an unstoppable combination

Recipes

Cream of Cauliflower with Foie Gras

Foie Gras Egg Casserole

Puff Pastry Stuffed with Foie Gras

Fun Facts

France is the largest producer of foie gras

Foie gras is reserved for special occasions like new years and holidays

Chef Tips and Tricks

VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!

INGREDIENTS

Bread, in chunks
Grated Parmesan
1 Egg
Salt and pepper
Italian Seasoning
1 Cup of milk
Sugar
Balsamic vinegar
Cherry Tomatoes
Prosciutto

METHOD

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!