Foie gras means "fatty liver" in French, usually referring to duck and goose liver. You might be a little scared the first time you serve it, but it's actually quite an easy process. All you have to do is cook the foie gras to the right temperature and slice it into small pieces. You can eat foie gras as is to enjoy its delicious and full flavor. You can also serve it with some sweet or sour side dishes to make the food you eat more colorful.
Ingredients
- Cooked foie gras
- Lightly toasted bread (optional)
- Dried fruit, canned fruit, or fruit sauce (optional)
- Wine (drink from grapes) for dessert (optional)
Step
Part 1 of 3: Heating Raw Foie Gras
Step 1. Use cooked foie gras so you don't have to cook it
Foie gras is generally sold in cans. Look for cans labeled " cuit ", which means "cooked" (French). There's also a label that says "mi-cuit" liver, which is slow-cooked liver. This type of foie gras can also be eaten directly, with a softer taste because it is cooked for a long time.
- Foie gras mi-cuit can be stored for about 3 months, whereas foie gras cuit can last for years.
- Raw foie gras is called "cru". Because it is raw, this foie gras only lasts for a few days if stored in the refrigerator. This type of liver is served warm.
Step 2. Heat the skillet on the stove over medium heat
You don't need to add oil or butter to the pan. Just turn on the stove and warm the pan for about 5 minutes. Wait until the pan is really hot so you can cook the liver immediately. Test it by sprinkling a few drops of water in the pan. If the water evaporates immediately, the pan is ready for you to use.
- Foie gras (especially from duck) is very fatty. The fats in oil and butter can make the taste richer than usual.
- If you still want to use oil, add about 1 tsp. (5 ml) of canola or olive oil into the skillet before you heat it.
Step 3. Cook the foie gras for about 30 seconds on each side
Because it contains a lot of fat, foie gras will cook quickly. Place the heart in the pan and don't move it. After 30 seconds have elapsed, use a spatula to lift it up. The liver will be dark brown when it is ripe. Turn the liver over and cook the other side in the same way.
- If the foie gras is large, try to slice it first so that it is fully cooked.
- You don't need to clean raw foie gras. Foie gras has a lot of nerve fibers, which will melt when cooked. If you want to make sure it's completely gone, pull the nerve with your hand before you slice it.
- Foie gras will shrivel and look greasy if left in the pan for too long.
Step 4. Place the foie gras on paper towels for 1 minute
Spread the kitchen paper towels on a plate on the table. Let the fat and juice drip out. About 1 minute later, the center of the liver will feel soft. Now you can enjoy it with bread or other side dishes.
Part 2 of 3: Slice and Arrange Foie Gras
Step 1. Chill the foie gras in the refrigerator before serving
Cold temperatures will maintain the shape of the foie gras. Remove the liver from the package, then place it on a covered porcelain or glass plate. You'll need to place the foie gras in the refrigerator for 2-5 minutes to cool it down, unless you want to use it for a paté. This is to prevent the foie gras from crumbling when cut.
- In paté, let the liver remain in a covered container or plate on the table until it reaches room temperature.
- Most people find hot foie gras to be overly flavorful. Cooling it down will make the foie gras taste better. However, if it is too cold, some of the flavor and texture of the foie gras will be lost.
Step 2. Warm a non-scalloped knife under running water
Because it has a high fat content, foie gras can be damaged when cut. Use a soft knife as the serrated blade can tear the flesh. Run hot water in the sink to keep the blades clean and hot as you cut the foie gras.
For every slice of foie gras, you'll need to clean and warm the knife. Dry the knife with a towel after you clean it with hot water
Step 3. Cut the foie gras into slices that are about 1.5 cm in size
Foie gras is generally enjoyed in rather large chunks. You can cut it into a larger size if you want. Small slices usually make you want to eat them again because you are not satisfied with the full taste.
- For best results, chop the foie gras when it's cooled or at room temperature.
- The portion for an average serving is 50-70 grams if used as an appetizer, or 100-150 grams if used for a main course.
- Remember, only "torchon" foie gras (in the shape of a stick or bread) should be cut. Foie gras " Terrine " has been pre-cooked in the terrine mold and can be served directly in the terrine.
Step 4. Place the foie gras on a plate after you slice it
Unless you bought a can of paté, you don't need to slice the foie gras with a knife. Just take the sliced liver and place it in the desired serving place, such as a plate or bread. Enjoy the liver as it is or serve it with a side dish to complete the taste.
- The foie gras paté is so soft and soggy that you have to use a butter knife to spread it, just as you would with hummus, butter, and other similar toppings.
- For example, you can place foie gras on a plate with apples, onion jam, and other ingredients. Alternatively, you can place the foie gras on top of the bread slices.
- Eat foie gras by taking a bite or chopping it with a spoon or fork. Whether you serve it with a side dish or not, let the foie gras melt in your mouth.
Part 3 of 3: Making a Side Dish for Foie Gras
Step 1. Make foie gras an appetizer so you can enjoy the full flavor
Depending on the time of serving, the way to serve foie gras may vary. Foie gras is generally served alone or as an appetizer. This is done because the taste of foie gras can be lost if mixed with other dishes. Serve this early at mealtime so you can enjoy its full flavor to the fullest.
- You can serve unseasoned foie gras on bread for an appetizer. You can also add fruit and sauces if you mix them into your food.
- If you are serving duck and goose foie gras at the same time, serve the goose liver first. The fuller taste of duck liver can overpower the smooth and tender taste of goose liver.
Step 2. Serve foie gras with bread for a simple snack
The best dish is to use white or brown bread. You don't need to use fancy breads with different seeds or exotic spices. However, a little sweetness (such as honey) will not interfere with the taste of the foie gras. Slice the bread the same size as the foie gras slices. Place the foie gras on top of the bread and use your hands to enjoy it.
- Country-style bread is generally served with foie gras, but sourdough bread is also often used.
- You can also serve foie gras with brioche (a French bread high in butter and eggs) or fruit bread. Sweet fruits (such as figs and apricots) complement the delicious taste of foie gras.
- Try lightly toasting the bread to support the warm foie gras.
Step 3. Serve the foie gras with the sour-tasting fruit for added flavor
You can serve sliced fruit, such as strawberries, green apples, and cherries with foie gras. Spread the fruit over the bread or pour the fruit sauce on the foie gras placed on the plate. The sour-tasting fruit will give variety to the sweet and rich foie gras. This will result in a balanced dish that has a variety of flavours.
- Sweet and sour ingredients are one of the best options. Try using cranberry jelly, orange sauce, or chutney (a sauce made from herbs, fruits, and vegetables).
- Dried fruits such as figs and prunes go well with foie gras. You can also use small fruits, such as peaches, nectarines, plums, and sour cherries.
- Another option you can do is to make a sour sauce, for example by mixing onion jam or green applesauce with balsam vinegar. You can also try liquor-based sauces, for example by mixing caramel with sherry or cognac.
Step 4. Use a little sauce if you serve it with lettuce
Lettuce can be used as a light side dish when served with foie gras. However, be careful with the amount of sauce used. Place the lettuce in a bowl, then pour in some of the sauce. Toss the lettuce to coat it with the sauce, and add more dressing if necessary. Next, place the foie gras slices on top of the lettuce.
- A good choice is a balsam vinaigrette sauce because it tastes sweet and sour in contrast to the foie gras. However, you can use other sauces if you wish.
- You can make your own sauce by mixing 1 tbsp. (15 ml) balsam vinegar with 2 tbsp. (30 ml) olive oil. Do not use too much oil because the fat contained in it can burden the stomach if eaten with fatty foie gras.
Step 5. Serve the foie gras with the sweet wine
Sweet wine is also suitable served with a heart that tastes heavy and rich. Like a delicious French dish, foie gras also goes well with a glass of Sauternes (a type of wine). Also try sweet wines from Alsace or the Loire Valley in France. Another type of sweet wine that can also maximize the taste of foie gras is German Riesling.
- The choice is not only on the wines mentioned above. Some of the options you can choose from include Jurançon, Bergerac, Monbazillac, and Gewurztraminer. You can also pair foie gras with port wine (a drink made from local Portuguese wines).
- Traditionally, champagne is not served with foie gras, but this option is becoming increasingly popular. Use dry champagne so you don't get too sweet.
- Ask guests for advice. Some people think that wine can spoil the taste of foie gras so they don't like to eat them together.
Tips
- Store the remaining foie gras in the freezer. Wrap the foie gras in aluminum foil, then wrap it in plastic again, and place it in a plastic clip bag or resealable container before you put it in the freezer.
- Keep the knife clean and warm when you slice the foie gras. This way, you can cut the meat cleanly.
- The taste of foie gras from goose is more delicate and subtle than duck liver.
- Foie gras from ducks is more common than liver from goose. Even in some places (such as in the US), you may not be able to find foie gras from goose.
