What is Foie Gras? Translating it literally from French would be “Fatty Liver”. Translating it to culinary term, it is one of the most demanded dishes among food gourmands.
Foie Gras is the liver part of specially fed goose or duck; luxury food fans favor it for its creamy and gentle taste, naturally “pate” style delicacy.
Most of the recipes will include the major element – slice your precious Foie Gras, put some salt and pepper on it and fry it slightly from both sides. Frying time varies from a few seconds to a few minutes, depends on the recipe, but the main purpose is to caramelize it from the sides. There are hundreds of recipes of foie gras, most of them are basically suggest how to prepare other ingredients – sauces, garnishes, bread and everything that’s comes with foie gras to make it amazing taste even better.
To give you ideas (and also to water your mouth) we made a research and found some nice video-recipes from a few well-known chefs:
Basic tutorial on how to prepare foie gras, by chef Alan Bergo:
Foie gras with port wine and grapes, by chef Eric Arrouzé:
Foie Gras with Peaches and Hazelnuts, by chef Olivier Limousin (pay attention most of the foie gras recipes come from French chefs!):
Foie gras with apples and cognac by Matthew Graf:
Did you like these videos? Do you think one of the dishes from about would fit your Holidays Table? Try it now!
And if you live in the Greater Toronto Area and surroundings, you are more than welcome to order Foie Gras at our online shop, and get it on the same or next day!