Foie Gras
Fattened liver of a goose or duck.
Originates in Egypt.
History





Egypt: Evidence as far back as
2500 B. C.
Greece: Used figs to fatten geese.
Rome: Used in large banquets.
Jewish: Reference as far back as
Moses where it was argued for
centuries its place in the Kosher
diet.
France: Haute’s Grand Cuisine
Foie Gras In The United States


First domestic foie gras
farm opened in 1982.
(Hudson Valley Foie
Gras)
Sonoma Foie Gras has
entered the market.
Cross Breeding
 Sterile crossbreed (Muscovy male / Pekin female.
 Moulard duck
Producing Foie Gras
 Eggs hatched in

spring
 Females are sold
 Males are fed /
allowed to walk
free range.
14 weeks
 Ducks begin gorging
Producing Foie Gras


Amount of food (corn) is slowly / steadily increased.
Between 25th and 31st day of gorging.
 Ducks are processed.
Purchasing

Sold in grades (graded by producer), based on
size, shape, texture & appearance.

Extra or A – light in color, no flaws, firm. Must
weight at least 1 ½ lbs.

1st Class or B – doesn’t meet the criteria of “A”
has some blood marks, no green blemishes, firm.
Weights between 1-1.2 lbs.

2nd Class or C – doesn’t meet the criteria of “B”,
has blood and blemishes. Slightly less than a
pound.

3rd Class – All other fattened liver. Fibrous,
grainy.
Preparation



Storage
 Fresh, in vacuum pack for up to
2 weeks.
 Store in coldest part of
refrigerator.
Cleaning
 Soak in milk or salt water to
draw out blood / make liver more
pliable.
 Separate lobes and remove all
veins.
Marinate
 Soak in sauterne, madeira, white
port, cognac.
Cooking
Foie Gras
Can be served hot or cold.
High Heat: Sautee Or Grill.



Slice Medallions.
Sear over high heat to
caramelize.
Best to use “A” grade.
Low Heat Cooking
(Terrines/Pate)
 Terrine mold in bain

marie/ 100 for app.
45 min/ Thin layer of
fat on top.
Poach wrapped in
cheesecloth / stock.
 Reduce stock /

emulsify with fat for
sauce.
Best to use “B” grade.
Serving Foie Gras


Appetizers – 2 to 3 oz. portion
Entrée – 5 to 6 oz. portion
Accompaniments



Acid fruits / vegetables
 Berries, rhubarb, beets
Sweet/acidic reductions
 Port
 Balsamic
 Orange
Rich breads
 Brioche
 Pain de Mie
Wine
Depends On Preparation



Light bodied reds :
Pinot Noir
Crisp/acidic whites :
Gewurztraminer
Sweet/viscous whites :
Riesling, Sauternes,
Muscat
Classical Presentations

Bloc Foie Gras Avec Morceaux


Parfait De Foie Gras


75% Foie Gras, 25% Chicken Livers.
Foie Gras Entier


Foie Gras pate in chunks.
Made with the whole liver, pressed.
Au Torchon

Wrapped in cheesecloth/porous towel.
Truffles
Sub-Terranial Fungus Flower
•Tuber Melanosporum – French Black Truffle
•Tuber Magnatum – Italian White Truffle
Type / Region


Black – France, in Perigord (southwest region) &
Provence.
White – Italy, Piedmont District (Alba region).
Foraging Methods


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Foragers use dogs or pigs to sniff out truffles.
Found near / around oak trees.
Season in winter to early spring (summer).
Found 2 – 3 feet underground.
Purchasing / Storage
Infusion
 Look for truffles to be firm

& pungent in smell.
Store in a cool dry area.
 Infuse flavor


Rice
Eggs
Cooking With Truffles
 Black



Raw
Fortified wines & mirepoix.
Sweating to release flavor.
 White

Shaved raw as a garnish.
Truffle Products



Oil – Black or white steeped in
olive oil.
Butter – French butter, whipped
with truffle peels.
Truffle paste – pureed trimmings
with fat.