The different foie gras
Foie gras is considered throughout the world, a luxurious delicacy that is preferably consumed at the beginning of meals as an appetizer or starter in the French tradition, however, there are different types of foie gras that help this duck or goose liver to be transformed into more elaborate dishes and the experience is a true gastronomic feast.
Foie gras is prepared with duck or goose liver, these birds are raised in freedom and are fed naturally in the countryside where they are raised without stress and this makes their flavor and quality much higher.
Generally, the types of foie gras include fresh foie gras, ideal for quick and delicate preparations; preserved foie gras, which allows you to enjoy its flavour for longer; and mi-cuit foie gras, with a soft texture and a more intense flavour. These varieties offer culinary versatility that ranges from classic toasts with foie gras to sophisticated recipes such as foie gras poêlé with wine reduction or foie gras in terrine with chutneys.
Varieties of preserved foie gras
There are different shapes and flavours, however, the regulations are specified in the different names where the term foie gras appears, since the wide range of canned preparations made from it can confuse consumers by making them buy a product that is not 100% foie gras at too high a price. The names on cans and jars of foie gras must comply with strict rules.
Whole foie gras:
According to the capacity of the jar or can, it contains one whole liver, a piece of liver or a maximum of two pieces from two different livers, depending on the size of the jar. This is the traditional way of consuming fatty liver in the French style, ensuring that you get a jar or can that contains 100% duck or goose liver. At Foie Gras Gourmet, the foie gras are natural and do not contain any colouring, preservatives or additives, which is a plus if you want to eat something tasty and healthy.
Bloc of foie gras :
The block of foie gras is made to obtain a fine paste. The best blocks of duck foie gras are made simply with emulsified foie gras, salt and pepper.
At Foie Gras Gourmet, you can find blocs of goose and duck livers preserved in cans. It is cooked between 105 and 115 degrees without coloring, preservatives or additives, which allows it to have that texture and gain creaminess.
Bloc of foie gras with pieces :
This is a different presentation of foie gras that includes small pieces of duck or goose liver mixed with water, turning it into a cream with pieces added after mixing and it becomes an easy way to consume since it is easily spread on a slice of bread.
Mousse of foie gras :
This is a common recipe prepared from goose or duck foie gras, it is easy to prepare with ingredients such as butter, seasonings, and even white wine; its texture is softer and creamier.
Foie gras parfait :
It generally containing 75% foie gras and is silkier than pâté, among other ingredients, it contains whipped cream and butter, which makes it a creamy and tasty product.
Paté of foie gras
This is another creamy paste created from foie gras, either duck or goose, which must contain at least 50% foie gras but is generally mixed with various ingredients and seasonings. Its price on the market is much cheaper due to the small amount of foie gras and the fact that the quality of the added foie gras is not guaranteed.
Foie gras is a product that has spread all over the world thanks to its unique and creamy flavour. Making it the main dish of French cuisine, so much so that although the best way to eat it is when it is 100 percent foie gras, many people take this delicious delicacy to create new textures and exquisite experiences.
In addition, it is possible to find numerous pâtés and terrines with a variable proportion of foie gras: from the classic Périgueux Pâté with 40% foie gras, to the countless recipes of Grandma's Pâté that contain duck foie gras.
Enjoy your favorite foie gras at Foie Gras Gourmet and enjoy it the way you like, with a piece of bread, on a salad or you can also prepare some of the varieties we have mentioned and thus always have a different excuse to try it once again.
