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Foie Gras is one of the ultimate gourmet indulgences.
It was 'invented' by the ancient Romans who noticed that geese were fatter when flying in one direction than the other.
They started breeding foiegras geese and theFrench took over centuries later, turning it into an art form.
Now there are producers the world over using humane methods to
produce foiegras.
Here's a couple of easy but impressive ways to serve it
How to choose:
Firstly, it's unlikely that you'll find fresh or chilled Foie Gras unless you live
near a producer or specialist outlet.
Avoid canned Foie Gras. It's terrible.
The Foie Gras in jars is normally a pate, and not the actual liver itself.
You'll probably find it frozen in a sort of vacuum pack or shrink wrapped tray.
Choose one that looks smooth with a nice rich colour.
If it is icy or looks 'dry' in parts, avoid it. It has freezer burn or is improperly stored
Handling is important. Check the use by date, and check the freezer. It should be rock hard, in a clean well maintained
and working freezer.
The colour should be from beige to a fawn colour without blemishes.
Duck vs. Goose.
Both are good. Both have similar texture and taste. Both come in medium or high grade.
They do differ in taste but it isn't dramatic.
Duck is normally a little less expensive as it is faster to produce at less cost to the producer. Many people prefer the
taste of duck. Both are excellent. Don't sweat it.
Try both, or buy either. It's up to your preference. Start with duck the first time and move to goose the next time if you
are not sure. Your guests will be happy with both.
Foiegras grilled in fruits out of place roast
Ingredients:
1 lobe of foiegras of 500 g
1 apple Royal Gala diner
1 apple Granny Smith
1 pear
2 figs
1 bunch of red grapes portrays muscat
50 g of grease of duck
1/4 l from Porto
pepper, salt, flower of salt
Method:Sharpen a nice scallop of a good centimetre in thickness, cut up fruits in quarters, figs in 2 and grapes in babies
let us pick up. Sauce comes down in fact to 25 cl of reduced porto. Meantime, put the foiegras to be grilled on wooden
fire, during its baking, use it to cook fruits with a little grease of duck. Begin with apples and pear, which put most time
to be cooked. As soon as they begin being very mellow, add figs and grapes, when they are gilded well, withdraw them.

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A couple of great recipes and tips

  • 1. Foie Gras is one of the ultimate gourmet indulgences. It was 'invented' by the ancient Romans who noticed that geese were fatter when flying in one direction than the other. They started breeding foiegras geese and theFrench took over centuries later, turning it into an art form. Now there are producers the world over using humane methods to produce foiegras. Here's a couple of easy but impressive ways to serve it How to choose: Firstly, it's unlikely that you'll find fresh or chilled Foie Gras unless you live near a producer or specialist outlet. Avoid canned Foie Gras. It's terrible. The Foie Gras in jars is normally a pate, and not the actual liver itself. You'll probably find it frozen in a sort of vacuum pack or shrink wrapped tray. Choose one that looks smooth with a nice rich colour. If it is icy or looks 'dry' in parts, avoid it. It has freezer burn or is improperly stored Handling is important. Check the use by date, and check the freezer. It should be rock hard, in a clean well maintained and working freezer. The colour should be from beige to a fawn colour without blemishes. Duck vs. Goose. Both are good. Both have similar texture and taste. Both come in medium or high grade. They do differ in taste but it isn't dramatic. Duck is normally a little less expensive as it is faster to produce at less cost to the producer. Many people prefer the taste of duck. Both are excellent. Don't sweat it. Try both, or buy either. It's up to your preference. Start with duck the first time and move to goose the next time if you are not sure. Your guests will be happy with both. Foiegras grilled in fruits out of place roast Ingredients: 1 lobe of foiegras of 500 g 1 apple Royal Gala diner 1 apple Granny Smith 1 pear 2 figs 1 bunch of red grapes portrays muscat 50 g of grease of duck 1/4 l from Porto pepper, salt, flower of salt Method:Sharpen a nice scallop of a good centimetre in thickness, cut up fruits in quarters, figs in 2 and grapes in babies let us pick up. Sauce comes down in fact to 25 cl of reduced porto. Meantime, put the foiegras to be grilled on wooden fire, during its baking, use it to cook fruits with a little grease of duck. Begin with apples and pear, which put most time to be cooked. As soon as they begin being very mellow, add figs and grapes, when they are gilded well, withdraw them.