Foie gras is the French definition of "fatty liver" and normally refers to the liver of a duck or goose. Serving it for the first time can be scary, but it is a very simple operation. All you have to do is bring the foie gras to the right temperature and cut it into small slices. You can eat it on its own to fully savor its intense flavor or, if you prefer, you can combine it with a wide range of sweet or acidic ingredients to make the meal even more complete and colorful.
Ingrediants
- Pre-cooked foie gras
- Lightly toasted bread (optional)
- Dried, dehydrated fruit or fruit jam (optional)
- Dessert wine (optional)
Steps
Part 1 of 3: Reheat Raw Foie Gras
Step 1. Buy pre-cooked foie gras so you don't have to cook it
Pre-cooked foie gras is generally sold in jars or cans. Look for the word "cuit", which in French means cooked. You may also find "mi-cuit" (literally "half cooked"), which has been partially cooked at a low temperature immersed in water. This type of foie gras is also good to eat right away as it has a more delicate flavor, due to the longer cooking.
- The fois gras "mi-cuit" lasts about 3 months, while the fully cooked one ("cuit") can be kept for several years.
- In French, raw foie gras is defined as "cru" and, since it is fresh, it should be kept in the refrigerator and eaten hot within a few days.
Step 2. Heat a skillet over medium heat
There is no need to add oil or butter. Simply turn on the stove and let the pan heat for about 5 minutes. It needs to get as hot as possible so the foie gras will brown instantly. Drop a couple of drops of water on the bottom of the pan to test if it's hot enough. If they evaporate instantly, you can start cooking.
- Foie gras is very fatty, especially duck foie gras; using oil or butter may result in a too rich taste.
- If you want to try using oil, pour a teaspoon of oil into the pan before you start heating it.
Step 3. Cook the foie gras for about 30 seconds on both sides
Given the high fat content, fois gras cooks very quickly. Put it in the pan and don't move it for 30 seconds, then lift it gently using a spatula. If it has a nice deep brown color, flip it over to the other side and let it cook for the same amount of time.
- If it's a large piece of foie gras, try slicing it first so that it cooks completely.
- Cleaning it is not essential. Foie gras contains a lot of fibrous nerves, but they melt during cooking. If you want to make sure there aren't any, you can manually remove them before cutting it into slices.
- Don't leave the foie gras in the pan for too long, or it will end up congealing into a greasy lump.
Step 4. Let it sit on the absorbent paper for 1 minute
Line a plate with kitchen paper and let it absorb the fats and juices released by the fois gras. After about 1 minute, the foie gras should have softened in the center. At that point you can eat it with bread or accompanied by the ingredients you prefer.
Part 2 of 3: Cut and Serve the Foie Gras
Step 1. Let the foie gras cool in the fridge before serving
Low temperatures help to preserve its shape. Remove it from the packaging, place it in a covered glass or ceramic bowl and let it cool in the refrigerator for 2-5 minutes, unless you intend to serve the pate. This is to prevent it from crumbling as you cut it.
- If you want to serve the pate, leave it in its packaging or in a covered container and wait for it to reach room temperature.
- For many people, the taste of hot foie gras is too strong; letting it cool can therefore improve its flavor. If it gets too cold, however, you may lose some of the taste and texture.
Step 2. Heat a smooth blade knife under running water
Having a high fat content, fois gras may break down while you are cutting it. It is best to use a smooth-bladed knife, as using a serrated blade could tear. Open the hot water tap and heat the blade of the knife you will use to cut it.
You should reheat the blade after cutting each slice. Dry it from time to time with a kitchen towel
Step 3. Cut the foie gras into slices just over 1 cm thick
It is usually eaten in rather large pieces, so you can also cut it into thicker slices. The important thing is to avoid cutting it too thin, otherwise you will not be able to fully enjoy its flavor.
- For the best possible result, cut the foie gras when it is cold or at room temperature.
- An average portion ranges from 50 to 70 g if the fois is served as an appetizer or from 100 to 150 g if it is part of a main course.
- Note that only the fois gras called "torchon", which is cylindrical in shape, needs to be sliced. In the case of the terrine of fois gras ("terrine" in French), the liver is pre-cooked in a mold and should be served whole.
Step 4. Plate the foie gras after slicing it
Unless you've bought a can of pate, there's no need to crush it with a knife. Take the slices and arrange them where you want based on how you intend to serve it; for example, in a plate or directly on bread. You can eat fois gras alone or in combination with some ingredients that enhance its flavor.
- The foie gras pate has a soft and creamy texture and should be spread on bread with a smooth-bladed knife, such as butter or mayonnaise.
- Ingredients that go well with foie gras include apples, onion marmalade, and many others. You can serve them together on a plate and let the diners try different combinations or arrange the slices of fois gras directly on lightly toasted bread.
- If you wish, you can cut the foie gras into smaller pieces with a spoon or fork. Whatever the method by which you serve it or the accompanying ingredients, let it melt slowly in your mouth.
Part 3 of 3: Pairing the Foie Gras
Step 1. Serve the foie gras as an appetizer to fully savor it
The best method of serving it changes according to the course. It is generally eaten alone to prevent its flavor from being covered by that of other ingredients. Serve it at the beginning of the meal to be able to better savor its taste.
- You can serve it on lightly toasted bread as an appetizer. If, on the other hand, you prefer to serve it as part of the meal, you can combine it with fruit or a sauce.
- If you intend to serve both duck liver and goose liver, start with the goose liver. Duck fois gras has a more full-bodied taste that could cover the more delicate and creamy one of goose liver.
Step 2. Serve the foie gras with the bread as a canapé
You don't need a special bread made with special grains or spices, a simple slice of white or wholemeal bread is the best option. If you want, you can add a sweet note, for example a veil of honey, without risking to cover the flavor of the foie gras. Cut a slice of bread the size of foie gras and enjoy your delicious canapé with your hands.
- Traditionally, fois gras should be paired with a rustic type of bread. Nowadays it is also often accompanied with naturally leavened bread.
- You can try pairing fois gras with brioche bread or a sweet fruit bread, for example figs and apricots, which pair well with the strong liver taste.
- You can lightly toast the bread and use it as a warm, crunchy support for foie gras.
Step 3. Try pairing it with sour fruits
Several varieties of fruit, including green apples, strawberries and cherries, can be served with foie gras. Try spreading the fruit jam on a piece of bread or pour a fruit sauce over the foie gras after putting it on a plate. The sour and sour fruits balance the sweet and rich taste of foie gras, creating a balanced dish rich in nuances of flavor.
- Sweet and acidic ingredients are the ones that go best with foie gras, such as a cranberry jelly, a citrus jam or an Asian-style chutney.
- Dehydrated fruit, such as prunes and figs, also go well with foie gras. The same goes for peaches, plums and black cherries.
- Another option is to prepare a jam with sour notes, using for example onions or green apples cooked with balsamic vinegar. You can also try to combine foie gras with a liqueur syrup, for example prepared by mixing caramel with sherry or cognac.
Step 4. Don't overdo the toppings if you intend to incorporate foie gras into a salad
If you want to serve a light dish by pairing foie gras with a variety of fresh vegetables, pay attention to the amount of toppings. Place the salad in a bowl and season it lightly, then mix and add a little more dressing if you feel it is necessary. When the salad is ready, place the foie gras slices on top.
- Try using balsamic vinegar, which has a sweet and sour taste, to make a vinaigrette that balances the strong taste of foie gras. You can experiment with different types of toppings to find the one you prefer.
- To make a vinagrette, mix 1 tablespoon (15 ml) of balsamic vinegar with 2 tablespoons (30 ml) of extra virgin olive oil. Be careful not to use too much oil, otherwise the excess fat will make the foie gras poorly digested.
Step 5. Accompany the foie gras with a sweet wine
Even with wine you can balance the rich and strong taste of the liver. As a French delicacy, foie gras goes well with a glass of Sauternes. You can also try to accompany it with a sweet wine that comes from the French regions of Alsace or the Loire Valley. Alternatively, you can combine it with a German Riesling, which with its sweet and fruity taste is able to enhance the flavor of foie gras.
- These aren't the only wines you can pair with foie gras. Options include other more or less well-known wines, such as Jurançon, Monbazillac, Bergerac and Gewurztraminer. You can also try to accompany it with a glass of good Porto.
- The pairing with champagne is not traditional, but it is becoming more and more frequent. Use dry champagne to avoid subjecting your taste buds to excessive sweetness.
- Ask the opinion of the guests. Some people find that wine tends to distract them from the taste of foie gras and therefore prefer to avoid it.
Advice
- You can store excess foie gras by freezing it whole. Wrap it in aluminum foil and place it in a resealable bag or container suitable for freezing food.
- Keep the knife blade warm and clean when slicing foie gras for a clean, precise cut.
- Goose foie gras has a milder taste and creamier texture than duck foie gras.
- Duck foie gras is more common than goose foie gras. In some countries the latter may not be found.
