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LEARN MORE ABOUT FOIE GRAS

RECOGNISING IT, UNDERSTANDING IT

A foie gras is the healthy liver of a traditionally bred healthy duck (or goose).
Day-old birds are placed in a chicken incubator for up to 4-5 weeks. As soon as their feathers ensure sufficient protection, the birds have access to the outside and then spend approximately 2 and half months in total freedom. At the end of breeding, at approximately 12 weeks old, the adult birds are fed an advanced, controlled food. This phase lasts for a maximum of 2 weeks. Their livers then start to create greases which will transform their livers into foie gras.

THE APPELLATIONS AND DIFFERENT PRODUCTS

Nowadays duck foie gras is the most popular, its marked taste gives enormous pleasure. A duck liver generally weighs between 450g and 600g. In all cases, to be called FOIE GRAS, a minimum weight of 300g is required. Their colour must be uniform and without blemishes, their texture regular and fine, and firm to the touch without being hard.

The raw fois gras:
This is the foie gras which is cooked mostly by commercial food companies, independent sellers and restaurateurs. You can also buy the raw foie gras to make homemade terrines and more elaborate hot recipes. It is sold vacuum packed or in its natural state, in the markets, typical of South-west for example.
It can be preserved for 7 days at a temperature of 0° C to 4°C.

The pre-prepared foie gras:
The pre-prepared foie gras comprises 3 regulated appellations: foie gras entier, foie gras and Bloc de foie gras.
Since January 1, 1994, the French legislation regulates all the appellations which prepare products sold in France ,containing foie gras. Only these 3 appellations can profit from the sales using the term “foie gras”.
Those products containing only foie gras and seasoning.

Foie gras Entier
This is a whole foie gras, or one or more whole lobes of foie gras, and seasoning. When cut, it presents a uniform colour. The only authorized seasoning is salt, sugar, spices and aromatic plants, eaux de vie, sweet and other wines.
This is the only quality of product which we offer for sale.
(Other regulated appellations are “foie gras” (pieces of processed lobes of foie gras) and “bloc de foie gras” (reconstituted foie gras)).

Foie gras entier is presented in 2 ways:
-preserved liver is cooked at a high temperature (cooking at more than 100°C sterilizes) to guarantee a long shelf life. This mode of cooking also accentuates the typical taste of the foie gras. Sold in either tins or jars, it is a fois gras which you can keep at an ambient temperature and eat when you like.
-Semi-cooked foie gras is cooked at low temperature (cooking at more than 100°C pasteurises) and can be kept for between 45 days to 4 months in the refrigerator. This mode of cooking gives the foie gras a firm but tender texture as well as a subtle taste. It does not need to be cooked again, it is ready to consume. It is sold vacuum packed, in tins or jars.

HOW TO TASTE IT

Like all delicate and exceptional dishes, it is advisable to comply with some rules of eating foie gras:
To open and slice it: in order to reveal all the subtle perfumes and delicate flavours of the foie gras, we recommend you open it and leave it at an ambient temperature for 20 to 30 minutes before tasting.
With a jar, pass the bottom of the jar under hot water. If in a tin remove both top and bottom and use one of them to push the foie gras out of the tin.
To serve: preferably at the beginning of a meal. To appreciate the tenderness and flavour, we suggest you simply serve the foie gras as it is, on canapes or with farmhouse bread. Serve approximately 40g per person.
You can also vary the breads to accompany it (farmhouse bread, bread with spices and bread with nuts).
The harmony between wine and foie gras:
Like a high-class wine a preserved foie gras improves with time. A sweet white wine is a wonderful accompaniment to foie gras. A Sauternes is the best, but also the sweet and dessert wines of the south-west such as Jurançon, Pacherenc du Vic-Bilh, Loupiac, Montbazillac or Sainte Croix du Mont.
One can also appreciate the pleasures of foie gras with a glass of good red wine (Medoc, Saint Emilion), dry white wine (Meursault, Pouilly Fuissé); and it is also good with a fine Champagne.

(The abuse of alcohol can be dangerous for your health, drink in moderation).