Our recipes Foie gras

Foie gras, which translates to "fat liver" in English, is a delicacy that is commonly used in French cuisine. It is made from the liver of ducks or geese that have been specially fattened through a process known as gavage, where the birds are force-fed a diet high in corn and grain.

One of the most popular ways to prepare foie gras is through a dish called "foie gras terrine," which is a pâté-like spread made from the liver. The liver is first cleaned and then marinated in a mixture of wine, spices, and herbs. It is then slowly cooked and chilled before being served as a spread or in slices with bread or crackers.

Another classic French recipe that features foie gras is "tarte Tatin," a sweet and savory tart made with caramelized apples and foie gras. The foie gras is first seared in a pan and then placed on top of the caramelized apples before the tart is baked. This dish is a unique blend of sweet and savory flavors and is a perfect appetizer or main course.

Foie gras can also be used as a topping or filling in a variety of dishes such as crostini, risotto, or pasta. For example, it can be thinly sliced and served on crostini with a drizzle of balsamic glaze or it can be used as a filling in a ravioli or tortellini dish.

Foie gras is also a popular ingredient in French fine dining, where it is often served as a main course with a side of seasonal fruits or vegetables. Chefs will typically prepare it by searing the foie gras and then serving it with a sauce made from fruits, wine or port.

In addition to its use in French cuisine, foie gras is also a popular ingredient in other international cuisines, particularly in Mediterranean and Asian dishes.

Foie gras is a rich and decadent ingredient that adds a unique flavor and texture to any dish. It is a staple in French cuisine and can be used in a variety of ways, from classic recipes to modern creations. Despite some ethical concerns, it is considered a delicacy and is enjoyed by many gourmet food lovers around the world.