food sectionfood sectionPate de foie gras is a French delicacy, a type of meat paste made from the livers of geese or ducks. The name "foie gras" literally means "fat liver", and several regions of France, in particular Gascony and the Dordogne, are famous for this gourmet treat. It is becoming harder to find foie gras produced by traditional methods, now considered controversial, but many French farmers still make their living from foie gras production, and export it all over the world.
If you want to impress your friends and family with your gourmet skills, a salmon terrine will do the trick. This French delicacy combines mashed salmon fillet with heavy cream, eggs, lemon juice and spices in a loaf pan and is baked in the oven. Although the fancy looking dish looks like it would take a lot of time to prepare, salmon terrine is fairly simple to make. Slice the cooked salmon and place it on a serving platter with warm toasted bread to serve. Terrine is also very easy to store and freeze leftovers for later use.
Foie gras is one of the definitive "gourmet" foods, a luxury item that has been treasured by epicures for thousands of years. It is made by fattening geese or ducks on a special diet, which causes their liver to enlarge, just as it does in humans who eat too lavishly. These livers are notable for the delicacy and richness of their flavor, caused by the high levels of fat. Chefs have many ways to make use of foie gras, but one of the simplest is to sear it quickly.
Foie gras is a delicacy that originated in France and remains popular in the culinary traditions of the country. Usually force feeding ducks or goose to produce a fatty liver that is then prepared in a variety of ways is desired by many French chefs and decried by many animal rights activists. No matter what the controversy is, consuming foie gras in your own home is a delicate treat, but the meat should be fresh before preparation.
Foie gras is a popular French dish. The term in French means, "fatty liver" and is considered a rich delicacy since it is very fatty. Foie gras is made up entirely of duck or goose liver and can be eaten in many different ways depending on your preference. You can try this dish in a French restaurant or in the comfort of your own home. Experiment different ways of eating the dish to decide which way is your favorite.
Foie gras is the fatty liver spread made from a duck or a goose. There are several ways to prepare this product from pan searing to using cut-up pieces within hamburger meat. If you do buy some foie gras and are not going to use it right away, there are a couple of ways to store it. Like with any meat, foie gras must be refrigerated or frozen before using.
Today it's virtually impossible to find a menu from a top restaurant that doesn't include something made with fresh foie gras, a duck or goose liver product that dates back to the Egyptians of 2500 B.C. Thankfully, availability of fresh foie gras (pronounced: fooah-grah) is only as far as your higher-end grocery stores or markets. The effort is worth it, especially for anyone who hasn't experienced this extreme delight. Even people who hate liver are often won over by the extraordinary taste and creamy texture. Serves 18 as a first course appetizer or brunch item.
