Can you describe what Foie Gras is? What does Foie Gras taste like? Why is Foie Gras known as a famous delicacy in French, etc.?
Lots of questions are coming through your mind when you see this dish on a culinary program on TV by chance. If you truly want to know more necessary information related to the French cuisine, this article below will help you a lot.
Firstly, Learn About Foie Gras
Foie Gras (or called fattened livers) is one of the countless luxury dishes in the world. It’s mainly made from a duck or goose’s liver. Therefore, don’t surprise because it has an expensive price. Although Hungary is the original hometown of Foie Gras, this food is well-known in France.
Perhaps, French people are greatly proud of their talented chefs who can skillfully transform this delicacy in order to satisfy customers worldwide. Of course, a visit to France for the best Foie Gras is your exact decision.
What Does Foie Gras Taste Like? Here Is The Most Expected Part!
Well, let’s see! For the first bite, its unusual and unique taste will blow your mind instantly. And I’m sure it is nothing like what you have ever eaten before. Actually, it’s hard to describe exactly; however, you will taste a delicate combination of something that is salty and sweet.
To the texture, it’s quite like butter, soft and rich, easy to melt in your mouth. Although some are not interested in this dish, many fall in love with this tasty and weird texture for the first time. Hence, don’t miss tasting Foie Gras if you have a chance. Let’s your tongue feel an unforgettable aftertaste!
Here is an interesting video about Foie Gras
Next, Master Different Types Of Foie Gras
In terms of the Foie Gras quality, there are three main kinds, including:
- The A livers are big and firm with a smooth texture. They have consistent colors and no blood spots. Moreover, the high-quality livers are shiny and smell sweet all the time. Commonly, the chefs use this kind to prepare delicious dishes such as searing, sautéing, or cooking a terrine.
- The B Foie Gras has a softer texture and its size is smaller than the A one. Additionally, you can see a couple of visible veins and minor flaws on its surface. But, if talking about the flavor, it’s quite appealing and gorgeous. Such type of livers is mainly used to do the mousse, terrine, and various dishes that the blood spots are melted away when cooking.
- The C livers don’t look colorful as the A and B. Therefore, the chefs often make the most of them to thicken the sauce’s taste.
That’s all the quality. When taking into account of its shapes and sizes, you also discover a lot. Normally, the Foie Gras has an oval shape or sometimes looks like two bulbous lobes. Besides, its weight ranges from 1.8 to 2.6 pounds.
Depending on your own taste, you can heat or prolong the liver extensively if you don’t like the fatness. Make sure you’re careful to cook the Foie Gras because it’s easily delicate.
Finally, How To Prepare Foie Gras
I will guide you how to clean and devein the delicate Foie Gras before sautéing.
How To Clean
- Remove the liver from the packaging and start rinsing. To do like the French, you need to immerse it in milk for a couple of hours.
- Gently pat with a dry towel.
- Remove bile spots on its surface with a sharp knife.
- Pull apart two lobes carefully and exquisitely.
How To Remove Veins
- Find the most visible veins on the lobes’ surface and then cut them with a paring knife. Follow the trail and pull the veins out gently.
- Wash and pat dry again.
How To Cut
- Place the lobes on a cutting board, then round side up.
- Heat the best santoku knifewith warm water before cutting.
- Begin at the narrow tip and cut across.
- Each pieceshould be cut in half or ¾ inch.
- In case you’re not sure, just make them thicker because the thinner slices easily get melted when sautéing.
- After cutting each piece, remember to dry the knife with the towel.
How To Sauté
- Season the livers with salt and pepper evenly.
- Overheat a teaspoon of oil in a small frying pan.
- Sauté half of them for a minute and less on each side.
- Then put the livers on a paper towel to remove the fat. Make sure you discard the fat in the pan, too.
- Continue sautéing the remaining as above. However, don’t remove the fat in the pan.
- Add the balsamic vinegar into the pan and boil until it bubbles.
- Place the Foie Gras on the dish and pour the sauce atop.
- Serve and enjoy your achievements.
This article gives you a quick glance at one of the best delicacies in France, the Foie Gras as well as a typical recipe to prepare this delicate liver. In case you have any great recipe, don’t mind sharing with me.