 |
|
|
 |
 |
 |
 |
 |
|
|
Your Cart is Empty.
|
 |
|
About Foie Gras
Foie gras (pronounced /fwa:'gra:/ in English; French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law).
Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pàté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak.
The technique of gavage dates as far back as 2500 BCE, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.
Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck) produced by a special feeding process. It results in a luxurious product that is at once velvety and meaty. Historically, foie gras has been cooked in a paté or terrine and served cold. The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish.
|
 |
 |
 |
 |
Copyright ©
2008apilcina
. All Rights Reserved.