The duck liver or widely known as foie gras, is one of the most famous French delicacies. Foie gras especially refers to the livers of those birds which are forcefully fed to become fat. Though the technique is quite controversial, the food is not.
Foie gras, with its fatty and rich buttery flavor with a smooth texture, offers the right delight to the taste buds. As a traditional food, it comes in the mold of various authentic dishes that have their own share of amazingness.
Just in case you want to know how foie gras is cooked, then this article is for you. Read on to know:
How foie gras tastes?
Foie gras comes with 50 to 65 percent of fat with its weighty nature. Thus the consistency of the foie gras is buttery. Usually, a liver comes with 21-31 percent of fat.
Thus most of the meat cuts come with 24-36 percent of fat.
But the fat content is higher in the foie gras as the duck is overfed to get this fattiness. The fat droplets of the foie gras are too tiny and come in an evenly dispersed way. Thus you can make many dishes with it that taste like silk and delicate with a wine-like flavor.
The cooking of seared foie gras
Seared foie gras is the easiest way to prepare. Also, it is one of the common ways that the cooks serve in front of you. In his cooking process, the foie gras is cut into thick slices. Then it is seared evenly.
When the foie gras gets deeply seared in the butter, it achieves a light brown and a slightly crispy texture. On the other hand, the inside stays incredibly soft and melting. The low collagen properties of the liver turn it into a tender piece with brief cooking.
Torchon of foie gras
Foie gras torchon is another very popular way to create a tasty dish. The torchon recipe includes the rolling of the foie gras using a towel. Then the foie gras is poached until it becomes properly cooked.
Then it is sliced round while serving along with garnishing and sauces. Before cooking, the torchon is seasoned properly and then pierced to acquire the flavor. The result is extremely tender and with a taste.
Foie gras mousse
The foie gras mousse is another easiest and delicious way to serve this goose liver. Due to its buttery and tender texture, the foie gras is easier to get turned into a mousse-like texture.
The puree is prepared after putting it into a food blender. Then the puree is cooked properly to get rid of the rawness. Then it is served as a spread over the toasted brioche.
Foie gras terrine
The foie gras terrine or the pate de foie gras is another popular French dishwhich is cooked popularly. The preparation process of terrine includes the pressing of the liver into a mold.
Then the liver is gently heated using the hot water bath cooking method. After cooking, the foie gras is cooled and then sliced evenly before serving.
Foie gras escalope
The whole fresh foie gras is cut into thin and even pieces with a knife. The pieces must be supple enough to get that escalope sliced with 2 cm of thickness.
Then the escalopes are slightly cooked with salt and pepper from both sides. No extra grease is added while cooking it roughly on the pan.
Oven-roasted foie gras
The oven-roasted foie gras is popular for being flavorful and extremely soft. The procedure includes the seasoning of the whole fresh foie gras. No deveining is included in the process.
Then it is cooked for 20 minutes on a preheated non-stick pan without any grease. The sides are cooked properly until it acquires slight colors. Then the foie gras is basted regularly to get the fatty nature. Then it is served with thick slices.
Whether it is the role of an appetizer, or a main course or a spread, or just a dessert add-on, foie gras is cooked and served with versatility. Not only the supple and firm texture of the foie gras keeps winning over the taste buds, but also it is the fat-rich flavorful, buttery taste that is the main secret behind the crazy taste of this French ingredient.