How to Choose Foie Gras?

Published on January 7, 2013 by Carine Palmi in “Restaurants”

As it is customary to say, tastes differ. It can not be explained, it just should be so. The same concerns foie gras. Here are some tips how to choose foie gras to any taste. What is better duck or goose liver? The queen with white feathers versus an ugly duckling in various deli shops.

Choosing between goose or duck foie gras, what would you prefer?

Thanks to its wide distribution and mass marketing, duck is now sold much more than goose, and therefore it is cheaper. Goose is not an industrial product. Its price is much higher than the one of duck because it requires a lot of labor. Patrick Catinel, a breeder of geese and ducks in Aquitaine, helps us to see the point more clearly.

First of all, you should know that duck has a stronger taste. It is more fragrant. As for goose, it leaves some slight bitterness in your mouth but it is much tenderer in texture!

In terms of preference, the producer agrees that it is fair. Some prefer the strong taste of duck while others appreciate tender goose. Let yourself be tempted by some of the following brands.

La Comtesse du Barry

Whether it is liver of a goose or duck, it can be presented in two different ways with various qualities. The whole foie gras, which is one entire piece of liver and the "block" (a term introduced by Countess du Barry), which means a homogeneous paste obtained after mixing several livers.

Whole half-baked goose foie gras

The brand is a representative of French gastronomy producing foie gras. The most unusual products are prepared in the kitchen with the help of chef’s recipes, like Sauternes or Armagnac, can be accompanied by truffles and figs. All the exceptional products are used. For example, there will be 7% of truffles in half-baked duck foie gras.

"Half-baked" is a type of conservation of foie gras, which is the traditional conservation. The first requirement that should be met is preservation in a cold place. Its cooking is meant to be at low temperature and short, which gives more intense flavors. Its taste is exquisite and its texture is softer. Therefore, for maximum taste sensation, half-baked type is preferable, to keep at least indulge in some seasonal or ephemeral products. For more information, visit the official website of Countess du Barry.

“Labeyrie”, refinement as it is

Chocolate macaroons “Labeyrie” with foie gras

The company relies on five kinds of foie gras: the Classic, the Great Reserve, the Pure Tradition of Small Farmers of the Southwest and one based on its alliance with fruit. After a special selection, whole traditional duck Foie Gras is seasoned by hand and prepared without preservatives. “Labeyrie” also offers a range of quality Foie Gras from eighteen small local duck farms, which helps promote sustainable development.

There are also those sublimated by thin strips of candied figs and candied chestnuts, gently placed in the heart of the product. It is just amazing! Finally, since 2010, “Labeyrie” extends its expertise in the field of frozen products with “Labeyrie Traiteur Surgelés” and offers such products as these macaroons with foie gras for an appetizer.

All details are available at the website Labeyrie.com

Deli House “Hédiard”

The brand produces foie gras as one of its specialties. On the occasion of Christmas holiday season, the deli company produced the foie gras “Noël étoilé”. It is 180 grams of duck foie gras, on which an anise star is placed. In this way, the aromas of anise and licorice gently infuse the liver, thus, giving it a fine taste.

Foie Gras “Noël étoilé”

Grocery stores offer different types of duck or goose foie gras, such as handcrafted products from Strasbourg or truffles. The foie gras is packed with 3% of "Tuber melanosporum", also called the Perigord truffle. Truffles are purchased fresh, whole and peeled, with guarantee of quality. They are cut into strips by hand to keep a strong but delicate fragrance. The result is felt in the mouth, its firm and creamy texture. Enjoy it on toast! The official website will provide you with more information.

Tips for accompaniment

Therefore, you just need to choose the right bottle to go with this fine foie gras. In these circumstances, a good white wine will do, if possible soft. Monbazillac Sauternes remain a safe choice. But you can still have a glass of red wine, preferably a glass of Bordeaux, which tastes very well with truffled foie gras. Champagne remains classic for the rest, it is a simple matter of taste!

Based on the materials of http://www.viaprestige-lifestyle.com