Wondering how to prepare and eat Foie Gras?

We all know that Foie Gras is a delicacy and is considered to be a luxurious item in the world of fine dining. But what exactly is Foie Gras? Foie Gras in French means, enlarged liver. This liver is of a duck or a goose which is enlarged. This enlarged liver can measure up to 10 times the size of the normal liver. This enlarged is achieved by overfeeding the bird. A metal pipe is inserted via the mouth of the bird and food is stuffed in forcefully. This forceful feeding leads to the expanded liver. After 3 to 4 weeks of forceful feeding, the bird is slaughtered, and then the enlarged liver is extracted.

But questions like comes how to prepare Foie grass? how to eat foie gras? And many more such questions come up. In this post, we will discuss a few of the best ways to prepare Foie Gras and how to eat foie gras.

Foie Gras Torchon

Foie Gras Torchon is a traditional way of cooking this Foie Gras. In this method, a towel is used to prepare the dish. Torchon means “dish towel. The Foie Gras is wrapped inside the towel in the shape of a cylinder and then it is poached. This cylindrical tower consists of pure Foie Gras. Nowadays food-grade plastic is also used to wrap the Foie Gras.

Terrine of Foie Gras

Terrine refers to the porcelain bowl in which the enlarged liver is cooked and hence this method of preparation is given as Terrine of Foie Gras. The liver is packed inside the container and is cooked in low heat for hours in water. In this method of preparation, the flavor of Foie Gras is enhanced with the help of spices and ingredients like salt, pepper, wine, and many more. These ingredients offer a creamy and buttery flavor to the Foie Gras.

How to eat foie gras?          

When it comes to serving Foie Gras, there are many ways.

The serving of this dish depends on the way it is prepared. For example, if the Foie Gras is cooked via the method of Terrine, then first you need to pour warm water outside the bowl to loosen the sides of the liver. Then gently, place the liver on a clean cutting board and then slice the liver with a knife which is dipped in hot water. Since the knife becomes hot, it offers a clean-cut every time you slice it.

Once the slices are done, serve Foie Gras with crusty bread, walnut load,  toasted brioche, and a glass of Sauternes wine.