What is Foie Gras --?!
and What Does it Taste Like!?
What are some good uses for it!?
Thanks!!Www@FoodAQ@Com
What are some good uses for it!?
Thanks!!Www@FoodAQ@Com
Answers:
Foie gras is one of the foods traditionally associated with French cuisine, which is not surprising given that the French are the main producers and consumers of this dish!. For information on foie gras and a recipe, click on any of the following!.
Foie Gras Recipe
Ingredients for 4 people:
- ? pound (200g) Grade A duck foie gras
- 2 teaspoons (10 ml) canola oil
- 2 tablespoons (35 ml) balsamic vinegar
- Salt and pepper to taste (typically 1 teaspoon or 5g salt; quarter-teaspoon or 1g pepper)!.
Recipe:
Clean and de-vein the foie gras!. If you have the opportunity, you may prefer to buy the foie gras from your butcher already cleaned and de-veined!.
Cut the foie gras crosswise into pieces a centimeter thick!.
Season the foie gras pieces with the salt and pepper!.
Heat half the canola oil in a large heavy pan (an iron pan if you have it), at moderately high heat (without burning the oil or causing it to smoke)!.
Sauté half the foie gras for 45 to 60 seconds in the hot pan!. It should be golden on the outside and pink inside (cut one piece to check)!.
Quickly remove the foie gras and place it on paper towel to remove the excess fat!.
Discard the fat remaining in the pan, then repeat steps 4 to 6 for the remaining foie gras!.
Discard all but 1 tablespoon (20ml) of the fat in the pan!. Add the balsamic vinegar and bring to a boil (briefly)!.
Place the foie gras onto individual plates (4 plates for 4 people)!. Pour the sauce from the pan over the foie gras and serve immediately (while still hot)!.
This is a fairly simple recipe!. The key is speed, so that you can serve the foie gras while still hot!. So you should have all the ingredients, including the individual plates, ready before frying the foie gras!.
Notes:
Foie gras is normally purchased cooked and ready to eat!. It is then cut into individual portions, slightly chilled and served with various accompaniments!. For details, click on how to serve foie gras!.
One can also purchase raw foie gras and cook it at home!. In this case, it is almost always served hot!. Above is one of the simpler recipes for home-cooked foie gras!.
For a bit of extra decoration and visual appear, the foie gras can be served on a bed of greens!. In this case, prepare the greens on the individual plates before starting to cook!.
A slice of peeled and cooked pear also goes very well with this dish
For more information about various aspects of foie gras, click Foie Gras Home!.
Serve with!.!.!.
Foie gras can be eaten on its own with a fork!.
However, with the exception of connoisseurs, most people find that it is too rich on its own!. The most traditional accompaniment is toast made from thinly cut white bread, cut into triangles!. Guests cut off pieces and place them on the toast before eating!. In practice, most people actually spread the foie gras on the bread, despite the "rule" that one should cut chunks rather than spread!.
There are many other ways of serving foie gras!. It often comes with a few leaves of lettuce, although this is mainly for decoration!. If lettuce or salad is provided, it should be without salad dressing as salad dressing would clash with the taste of the foie gras!.
In general, sweet-sour items go best with foie gras!. For example, cranberry jelly or oriental chutney often find favour!.
In any case, remember that the centrepiece of any foie gras dish is the foie gras itself!. One can provide toast, a few leaves of lettuce, or even some jelly!. However, the plate should be dominated by the foie gras itself!. It is better to serve it on its own, or with just a bit of toast, rather than hide it (either visually or taste-wise) by too much of other accompaniments!.
Drinks
Many people enjoy a small glass of dessert wine (a dessert wine is a very sweet wine normally typically served with desserts, but can also be served as an aperitif or with certain dishes) with foie gras!. The best choice for this is a good Sauternes (if you can afford it)!. Some people will argue that a dessert wine takes away from the taste of the foie gras, others that it complements it very well!. I personally enjoy it but I always ask before serving it to my guests as I've found that about half of them strongly agree and half strongly disagree!.
Although Sauternes is the best dessert wine to serve with foie gras, you can also serve Jura?on, Monbazillac or Bergerac!. Foie Gras from Alsace is often accompanied by Alsatian wines (e!.g!. Gewurtztraimer, preferably a sweet late harvest)!.Www@FoodAQ@Com
Foie Gras Recipe
Ingredients for 4 people:
- ? pound (200g) Grade A duck foie gras
- 2 teaspoons (10 ml) canola oil
- 2 tablespoons (35 ml) balsamic vinegar
- Salt and pepper to taste (typically 1 teaspoon or 5g salt; quarter-teaspoon or 1g pepper)!.
Recipe:
Clean and de-vein the foie gras!. If you have the opportunity, you may prefer to buy the foie gras from your butcher already cleaned and de-veined!.
Cut the foie gras crosswise into pieces a centimeter thick!.
Season the foie gras pieces with the salt and pepper!.
Heat half the canola oil in a large heavy pan (an iron pan if you have it), at moderately high heat (without burning the oil or causing it to smoke)!.
Sauté half the foie gras for 45 to 60 seconds in the hot pan!. It should be golden on the outside and pink inside (cut one piece to check)!.
Quickly remove the foie gras and place it on paper towel to remove the excess fat!.
Discard the fat remaining in the pan, then repeat steps 4 to 6 for the remaining foie gras!.
Discard all but 1 tablespoon (20ml) of the fat in the pan!. Add the balsamic vinegar and bring to a boil (briefly)!.
Place the foie gras onto individual plates (4 plates for 4 people)!. Pour the sauce from the pan over the foie gras and serve immediately (while still hot)!.
This is a fairly simple recipe!. The key is speed, so that you can serve the foie gras while still hot!. So you should have all the ingredients, including the individual plates, ready before frying the foie gras!.
Notes:
Foie gras is normally purchased cooked and ready to eat!. It is then cut into individual portions, slightly chilled and served with various accompaniments!. For details, click on how to serve foie gras!.
One can also purchase raw foie gras and cook it at home!. In this case, it is almost always served hot!. Above is one of the simpler recipes for home-cooked foie gras!.
For a bit of extra decoration and visual appear, the foie gras can be served on a bed of greens!. In this case, prepare the greens on the individual plates before starting to cook!.
A slice of peeled and cooked pear also goes very well with this dish
For more information about various aspects of foie gras, click Foie Gras Home!.
Serve with!.!.!.
Foie gras can be eaten on its own with a fork!.
However, with the exception of connoisseurs, most people find that it is too rich on its own!. The most traditional accompaniment is toast made from thinly cut white bread, cut into triangles!. Guests cut off pieces and place them on the toast before eating!. In practice, most people actually spread the foie gras on the bread, despite the "rule" that one should cut chunks rather than spread!.
There are many other ways of serving foie gras!. It often comes with a few leaves of lettuce, although this is mainly for decoration!. If lettuce or salad is provided, it should be without salad dressing as salad dressing would clash with the taste of the foie gras!.
In general, sweet-sour items go best with foie gras!. For example, cranberry jelly or oriental chutney often find favour!.
In any case, remember that the centrepiece of any foie gras dish is the foie gras itself!. One can provide toast, a few leaves of lettuce, or even some jelly!. However, the plate should be dominated by the foie gras itself!. It is better to serve it on its own, or with just a bit of toast, rather than hide it (either visually or taste-wise) by too much of other accompaniments!.
Drinks
Many people enjoy a small glass of dessert wine (a dessert wine is a very sweet wine normally typically served with desserts, but can also be served as an aperitif or with certain dishes) with foie gras!. The best choice for this is a good Sauternes (if you can afford it)!. Some people will argue that a dessert wine takes away from the taste of the foie gras, others that it complements it very well!. I personally enjoy it but I always ask before serving it to my guests as I've found that about half of them strongly agree and half strongly disagree!.
Although Sauternes is the best dessert wine to serve with foie gras, you can also serve Jura?on, Monbazillac or Bergerac!. Foie Gras from Alsace is often accompanied by Alsatian wines (e!.g!. Gewurtztraimer, preferably a sweet late harvest)!.Www@FoodAQ@Com
It's the fattened liver of a baby duck!. They shove these thick metal tubes down a ducks throat and force feed it!. The food is high in fat and it makes the liver blow up 4 times it's normal size!. It's a very inhumane practice and many states have banned it!.Www@FoodAQ@Com