What Is Foie Gras?
Foie gras is an expanded liver of duck or goose. Foie gras is banned in many places because of the way it is produced which raises many questions about animal rights. Despite the controversy, foie gras is a renowned French cuisine and it is consumed in many ways but most commonly it is served as pâté or seared with different sauces and toppings. Foie gras is a nutrient enriched food full of vitamins and minerals. It has a rich silky and buttery texture. It is very expensive in some places. Foie gras is scrumptious, pure and lush.
What's The Difference Between Foie Gras And Pâté?
Most people get confused with foie gras as pâté but there is a sharp difference between both. Pâté is a blended paste that is a processed product obtained from any ground meat or even from foie gras cooked with wine. However; foie gras itself is a raw product i.e. liver of either goose or duck. It is said that around 28 grams of pâté contain a day’s worth of vitamin B12 and foie gras is rich in vitamin A. Foie gras has a very rich taste unlike liver pâté. Normally foie gras is eaten as pâté. A simple pâté can be made with only four ingredients; foie gras, wine, salt and pepper.
What To Serve With Foie Gras?
Foie gras has a very rich nature because of which it can be served with a variety of sweet, sour and jammy flavors. Many sauces and toppings are paired with foie gras in different countries. Foie gras with wine sauce is the most common and fancy meal. Dried fruits like figs are also a classic combination with seared foie gras. Fruits are also welcomed, especially pomegranates, peaches and plums. You can also pair it with some parmesan or dry-aged Gouda. Foie gras serves well with crackers or toasted bread. Soft white wine goes perfect with seared foie gras for a fancy dinner night.
Here are our some delicious recipes that you can serve with Foie Gras: