What is Foie Gras?

Foie Gras, literally fat liver, is a specialty of the south-western as well as the Alsacien regions of France.

Foie Gras is obtained by force feeding ducks or geese so that their liver enlarges. Supposedly this is without health consequences for the animal, although some people consider it a cruel practice.

The resulting liver is considered a delicacy and eaten throughout France on special occasions. When choosing a product, keep in mind the following:

• Foie gras is sold in a variety of ways. It can be fresh, partly cooked and pasteurized (mi-cuit), or canned (after it has been cooked and sterilized.) Outside of France you may have a hard time finding it fresh, and it is easiest to find it in cans or glass jars.
• Fresh liver lasts for only one week in the refrigerator.
• A partly cooked product can last for up to six months in the refrigerator and is actually considered to be better after it has aged some.
• You can keep a canned liver product for several years in a cool, dark pantry.
• Canned or jarred products can either be an entire piece of liver, or what is known as a bloc. In a bloc, the liver has been mixed with water and seasonings to produce a homogenous paté. You can also find a bloc that has entire pieces of liver mixed into it (bloc de foie gras avec morceaux).
• Sometimes a bloc includes brandy (eau de vie) or it might have truffles added to it.
• Goose liver is usually slightly pink and duck liver more brown. Goose liver products are often considered the best, but duck liver is excellent and somewhat less expensive. A product is judged not on it's color but on the smoothness of its consistency.

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