A festive dish par excellence, foie gras has suffered for several years from the collective awareness of animal welfare. Indeed, geese and ducks are literally force-fed to allow their liver to grow, going from around 350 grams to 800!
Thus, many consumers choose to no longer buy it when others, sensitive to animal suffering, are turning to production methods that are as animal friendly as possible.
But how do you choose the right foie gras? Which appellation to favor? We tell you everything!
Goose or duck foie gras?
It is a matter of taste … and of cost, because indeed, duck foie gras is much less expensive, the production being more important. Regarding the taste, the goose foie gras is reputed to be the best, all in finesse and subtlety, while the duck foie gras is distinguished by a more pronounced taste.
But once again, to each their own!
Whole or en bloc?
“Block of foie gras”, “whole foie gras” … There is no shortage of names and it is not always easy to tell the difference.
- “Whole foie gras” : this indicates that the liver has been removed as a whole or one lobe or the other. It is the most expensive.
- ” Foie gras “ : to be able to be called thus, the preparation must be composed of pieces of lobes (20 g minimum) which have assembled and agglomerated.
- “Block of foie gras” : there, it is not really a question of foie gras but rather of a preparation based on: the foie gras is “reconstituted” by a mixture of water (10% maximum) and emulsion of foie gras.
- “Block of foie gras with pieces” : it is the same preparation as the “block of foie gras” with the addition of “real” pieces of lobes (30% minimum).
Finally, there are several preparations made from foie gras – mousse, pâté, galantine … – but which only mention on the label duck liver or calf liver. The proportion of foie gras is normally indicated on the label. The Foie Gras Parfait is made up of at least 75% Foie Gras.
Semi-cooked or cooked?
Obviously, there are several ways of cooking and preserving foie gras.
- Fresh foie gras: usually the one you buy cut to size, from the caterer. It was baked at around 57 ° C. It will keep for a week in the fridge.
- Foie Gras Semi-Preserved : In a glass jar, in a tea towel, in a metal box. As the name suggests, it has been baked at 80 ° C instead of 100 and sterilized, thus preserving flavor and aromas. It can be stored in a cool place (around 3 ° C) for between a week and six months depending on the storage method (remember to check the expiration date).
- Cooked foie gras: canned or jar. It is cooked and sterilized around 100 ° C. It can be stored for several years (up to approximately 4) in good conditions, away from heat and light. It is said that like wine, foie gras benefits from aging to offer the best of itself. Again, check the expiration date anyway before consuming.
Truffled, plain, seasoned …
Here again, several types of foie gras are available: plain, seasoned (differently depending on the region; sometimes with a little alcohol for the South-West, a mixture of spices in Alsace, etc.). If it is said to be “truffled”, it must contain at least 3% truffles.
What name?
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Protected Designation of Origin (PDO)
A European “version” of the Controlled Designation of Origin, the PDO indicates that the product has been made in specific areas and according to very specific methods.
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Protected Geographical Indication (PGI)
European too, PGI only concerns at least one stage of production.
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Controlled designation of origin (AOC)
French label, it guarantees that the product has been made according to very strict specifications: conditions and place of breeding, food, well-being, manufacturing process …
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Red Label
The most demanding of French labels is affixed to high quality products, the entire production of which again meets very demanding specifications.
How to taste it?
It is available as you wish: plain, with brioche bread, gingerbread, nuts, fruit; with fig jam, onion chutney, orange marmalade … Foie gras lends itself to all culinary variations, from salty to sweet, from aperitif to main course (all our foie gras recipes).
The right dose? From 40 to 70 grams per person.
To accompany it well, keep in mind that it is obviously very fatty and caloric. A whole cooked foie gras is 520 calories per 100 grams and 54.6 grams of fat (source: Ciqal). You might as well avoid the bread buttered with it.
