Foie gras

France · Europe

Two pale slices of liver terrine served with salad, bread, and chutney.
Foie gras

Foie gras is made from the enlarged liver of a duck or goose fattened by force-feeding. Preparations include whole liver, assembled pieces and a smooth, emulsified block. Whole foie gras retains the shape of the lobes; assembled pieces give the slices a marbled appearance.[1][2]

It is sold both as sterilised preserves and as mi-cuit, a more lightly cooked, refrigerated preparation. Slices may be served with toast. Other uses include shavings over hot pasta or cubes of mi-cuit beneath a warm velouté soup.[2]

References

Sources checked:

  1. Tout ce qu’il faut savoir sur le foie gras — Ministère de l’Agriculture
  2. Foie gras du Périgord : entier ou en bloc, comment le choisir ? — Foie gras du Périgord
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Restaurant Côté Gare (Beynost) - terrine de foie gras maison et sa chutney de mangue, pain grillé.jpg

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Benoît Prieur
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