Foie Gras

As foie gras is making the headlines again, I thought I'd write once again about one of my favorite subjects.

Foie gras ('fat liver') is the fattened liver of a duck or goose that has been overfed. A specialty of the South-East of France, it exists in several presentations:

• whole liver, raw (foie gras entier cru), which you can cook or cure yourself if you have the courage, or simply pan-fry
• whole liver, cooked (foie gras entier cuit, seasoned with salt and pepper and cooked in its container) or semi-cooked (mi-cuit, either prepared on demand at a restaurant, or purchased in jars)
• bloc de foie gras (with or without 'morceaux', or chunks, of liver). It is a pâté made with minced-up foie gras
• a variety of other preparations like mousses, parfaits...

	Entier cru
	Bloc avec morceaux
	Entier mi-cuit