A Couple of Great Recipes and Tips

Foie Gras is one of the ultimate gourmet indulgences.

It was 'invented' by the ancient Romans who noticed that geese were fatter when flying in one direction than the other. They started breeding foie gras geese and the French took over centuries later, turning it into an art form.

Now there are producers the world over using humane methods to produce foie gras.

Here's a couple of easy but impressive ways to serve it

How to choose:

Firstly, it's unlikely that you'll find fresh or chilled Foie Gras unless you live near a producer or specialist outlet.

Avoid canned Foie Gras. It's terrible.

The Foie Gras in jars is normally a pate, and not the actual liver itself.

You'll probably find it frozen in a sort of vacuum pack or shrink wrapped tray.

Choose one that looks smooth with a nice rich colour.

If it is icy or looks 'dry' in parts, avoid it. It has freezer burn or is improperly stored

Handling is important. Check the use by date, and check the freezer. It should be rock hard, in a clean well maintained and working freezer.

The colour should be from beige to a fawn colour without blemishes.

Duck vs. Goose.

Both are good. Both have similar texture and taste. Both come in medium or high grade.

They do differ in taste but it isn't dramatic.

Duck is normally a little less expensive as it is faster to produce at less cost to the producer. Many people prefer the taste of duck. Both are excellent. Don't sweat it.

Try both, or buy either. It's up to your preference. Start with duck the first time and move to goose the next time if you are not sure. Your guests will be happy with both.

Foie gras grilled in fruits out of place roast

Ingredients:

1 lobe of foie gras of 500 g

1 apple Royal Gala diner

1 apple Granny Smith

1 pear

2 figs

 1 bunch of red grapes portrays muscat

50 g of grease of duck

1/4 l from Porto

pepper, salt, flower of salt

Method: 

Sharpen a nice scallop of a good centimetre in thickness, cut up fruits in quarters, figs in 2 and grapes in babies let us pick up. Sauce comes down in fact to 25 cl of reduced porto. Meantime, put the foie gras to be grilled on wooden fire, during its baking, use it to cook fruits with a little grease of duck. Begin with apples and pear, which put most time to be cooked. As soon as they begin being very mellow, add figs and grapes, when they are gilded well, withdraw them.