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Foie Gras by Clarissa Hyman
TYPES OF FOIE GRAS
Duck foie gras is far more widely available than
goose, but the choice is also a matter of personal preference
- duck foie gras has a more rustic, robust flavour,
goose is lighter in colour and slightly creamier. Each has
its devotees. Only a tiny percentage of goose foie gras
is now produced in France; most comes from Eastern Europe.
RAW FOIE GRAS
Raw lobes (livers) of foie gras are usually supplied
vacuum packed. They should be firm yet soft to the touch,
look clean and smooth and with no unpleasant smell.
COOKED FOIE GRAS (MI-CUIT OR CUIT)
Both types, available in tins, jars or vacuum-packed, are
ready to eat. The difference is that mi-cuit needs
to be kept chilled for a limited period, cuit can be stored
much longer packed in jars or tins. The latter is sometimes
described as en conserve.
Cooked foie gras can be le foie gras entier,
containing only whole foie gras from one liver or
one or more lobes. It is more expensive than le foie gras
which is agglomerated pieces of foie gras from
different lobes. The percentage of whole lobe pieces is usually
stipulated on the label.
Le foie gras bloc is a puréed blend of different
lobes of foie gras, and may contain pieces of whole
foie gras that are visible when the bloc is cut.
Le parfait de foie gras contains a minimum of 75%
foie gras
Le pâté de foie gras contains a minimum of 50% foie
gras surrounded by forcemeat. (In France, this term sometimes
denotes the whole foie gras encased in pastry).
Le foie gras mousse/purée contains a minimum
of 50% foie gras.
Le foie gras truffé must contain at least
3% truffles.
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