How to Serve Foie Gras

Ty   April 4, 2016   Comments Off on How to Serve Foie Gras

The meaning of Foie Gras means “Fat Goose Liver”, it is usually the very large livers of specially feed geese or ducks. The difference of both of these livers is that the goose liver is larger that a duck’s liver and has a more of a resistance to heat meaning that it does not melt as fast as the duck’s. Foie Gras is commonly found mainly in French Cuisine meaning it found mainly in in country France but is now being adopted and Americanized by many chefs of the United States of America.

Foie Gras is served in many different fashions and forms, for example salads, appetizers, terrine,parfaits, mousses, raised pies, and it also can be used as a garnish but is mainly served hot. Foie Gras in basically high in fat content but loses most of it during the cooking process. Me personally do not have a recipe of my own for cooking Foie Gras but the infamous French chef Auguste Escoffier gave many different recipes in his textbooks and I will share one of my favorite recipes with you

Escalopes of Foie Gras Perigueux sered with a Madeira Sauce-

1 2lbs goose foie gras
1/2lb finely chopped truffles
3 eggs beaten
8 oz clarified butter
salt and pepper to taste

Madiera Sauce

3 cups Veal Demi glaze
6 cups Madeira Wine

First you cut the foie gras in two and a half ounces slices, then season with salt and pepper. Coat foie gras in beaten eggs and coat in finely chopped truffles. Heat small saute`pan add clarified butter and saute` the foie gras until golden brown.

In another sauce pan add glaze and heat until melted add Madeira and reduce to nape` (meaning until it coats the spoon).

From my experience, learning the art of French cuisine can be enjoyable and also one of the hard things to learn.To do these recipes you have to be precise and read through the recipes thoroughly. To me Auguste Escoffier defined French cuisine in one statement which I will now quote:

” Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If the Stock is good, what remains of the work is easy; if on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result. The cook mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock…”
– Auguste Escoffier