Foie Gras ("fat liver" in French) is made of the liver of a duck or goose that has been specially fattened.
Its flavor is rich, buttery, and delicate, unlike that of a regular duck or goose liver pate.
Foie gras is sold whole, or is prepared into mousse, parfait, or p�t� (the lowest quality).
Foie Gras can be served as an accompaniment to a main dish, but we like it as a starter.
It can be flavored with truffles, prunes, Armagnac or Cointreau. Some serving suggestions
include: pears, apples, prunes, plums, cherries, raspberries, blackcurrants, figs in the form of sauces,
coulis, jam, stewed, caramelized or pureed.
Our favorite is a combination with cornichons (small sour
pickled gherkins) served with a toasted crusty baguette, and enjoyed with a fruity white wine.
Pan-fried foie gras with rhubarb
Another possibility is pan-ried foie gras with rhubarb and strawberry compote. This is a traditional French recipe for a
- 200g rhubarb, washed and chopped into pieces about 4-5cm long
- 100g caster sugar
- 8 strawberries, washed and diced
- 4 x 120g slices of duck foie gras
- salt and freshly ground black pepper
- For the rhubarb and strawberry compote: Put the rhubarb and sugar into a pan and cook it gently until it is softened.
(There is no need to add any water when cooking rhubarb.) When it is cooked, leave it to drain, then mix it with
the diced strawberries while the rhubarb is still warm.
- For the foie gras: Season the slices of foie gras with the salt and pepper on both sides. Heat up a
large pan without adding any oil. Place the seasoned foie gras in the heated pan and cook jt for just 30 seconds on each side.
- To serve, spread some rhubarb and strawberry compote over them and place the slices
of pan-fried foie gras on top, garnishing with half a fig or cubes of toasted bread
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Last updated: October 12, 2010
Photograph of cold foie gras from Wikikedia Commons used under the terms of the GNU Free Documentation License.