Foie Gras

 

A BRIEF HISTORY

There is evidence that points to the domestication of wild geese in Ancient Egypt C. 5000BC. The goose was highly esteemed and figured prominently in Egyptian mythology and paintings of the time reveal that the practice of 'gavage' was used to produce fatter geese.

Over the millennia that followed, the practice of goose-fattening spread from Egypt through the eastern Mediterranean and western Europe, and made its way to France in the Middle Ages.


WHAT IS THE DIFFERENCE BETWEEN DUCK AND GOOSE FOIE GRAS?

Duck foie gras is the most commonly consumed. It has a rich and rustic taste, widely influenced by its native soil. It is often considered to have stronger flavors than goose foie gras.

Goose foie gras is less common and more expensive than duck foie gras, because its production requires more intensive care and feeding. It is generally considered more delicate than duck foie gras, because of its gentle and creamy taste.


WHAT IS THE DIFFERENCE BETWEEN FOIE GRAS ENTIER (WHOLE) OR BLOC DE FOIE GRAS?

Entier and bloc de foie gras are two different types of fully cooked foie gras.

Entier is the purest form. It is a whole foie gras that has been de-veined, cleaned, seasoned and sterilized-cooked in its own fat, without additives. It has a firm and dense texture.

Bloc de foie gras is a mixed emulsion of at least 90% foie gras, water and seasoning. It has a homogeneous mousse texture.


WHAT IS THE BEST WAY TO SERVE FOIE GRAS?

Foie gras should be chilled at 4C for 24hours prior to opening the can or jar. It is sliced and served cold. Slices of foie gras (bloc or entier) should be served on warm French toasts (please do not spread it as a pate) with an optional salad tossed in walnut oil.

Traditionally, cold foie gras is enjoyed with a glass of sweet Sauternes, Montbazillac or Pinot des Charentes. In Australia we recommend a Late Harvest or Bothrytis white wine.


HOW LONG CAN FOIE GRAS BE STORED?

Usually cooked Foie Gras has a long shelf life and is recommended to store in climate controlled conditions.

 

WHAT IS THE BEST WAY TO OPEN A CAN OR JAR OF FOIE GRAS?

To open a can of Foie Gras, use a can opener to open both sides of the can. Discard one side, and use the other one as a piston to gently push the bloc into a plate. Use a knife dipped in warm water to cut slices.

To Open a glass jar unscrew the lid or use the clamp and twist the rubber tongue until the seal is broken. Then simply tilt the bloc upside down into a plate. Then slice with a knife dipped in warm water as above. Once a jar or a can has been opened, the product can be kept in the fridge for 6 days. For longer storage we recommend to vacuum seal and freeze.