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GOOSE & DUCK LIVER "FOIE GRAS"
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You can find two types of Foie Gras: | ||||||||||||
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Goose |
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| Duck | |||||||||||||
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Obtained
by force-feeding the animals 3 to 5 times a day, the goose, 2 or
3 times a day, the duck for three weeks. The weight of the liver
when slaughtered is up to 900g. The best weight is between 600 and
800g. |
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The duck
Liver is stronger in flavour and has a pink-yellowish colour. The
goose liver has a more delicate flavour and a pink colour. |
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The procedure
of force-feeding the animals has to be carried out very gently,
if not, the animals can die. It has to be said that the geese, before
migrating, force feed themselves to build up enough reserves to
be able to fly the long distance of the migration. The ancient Egyptians
were the first to notice this and took avantage of it by catching
the birds just before they were ready to migrate: Foie Gras ready
to be enjoyed !!!! |
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| Foie Gras products available: | |||||||||||||
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| "Cru" / Raw: | |||||||||||||
Importation
not yet accepted by Australian Quarantine (and probably never).
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| "Frais" / Fresh (Poché / Poached): | |||||||||||||
| Importation accepted by Australian Quarantine. | |||||||||||||
| Cooked at 70°C in the centre. | |||||||||||||
| Sold in vaccum packs. | |||||||||||||
| Conservation: 40 days at 0°C to +3°C. | |||||||||||||
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| "Mi-Cuit" / Partially Cooked: | |||||||||||||
| Importation accepted by Australian Quarantine. | |||||||||||||
| Cooked at 80°C in the centre. | |||||||||||||
| Sold in glass jar, in "Terrine"(chinaware), or in tin. | |||||||||||||
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| "Foie Gras" Products are classified as follows: | |||||||||||||
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| "Foie Gras Entier" (Whole Lobe of Liver): | |||||||||||||
100%
"Foie Gras" made of one or several lobes according to
the size of the container. |
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| "Foie Gras" (Foie Gras): | |||||||||||||
| 100% Foie Gras made of pressed pieces of Foie Gras. | |||||||||||||
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| "Foie Gras Truffé" (Foie Gras with Black Truffle): | |||||||||||||
100% Foie Gras made
of pressed pieces of Foie Gras, plus minimum of 3% black truffle
added. |
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| "Bloc de Foie Gras avec Morceaux" (Reconstituted Foie Gras with Foie Gras Pieces): | |||||||||||||
| 100% Foie Gras made with pureed Foie Gras and a minimum of 50% Pieces of Foie Gras. | |||||||||||||
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| 'Bloc de Foie Gras avec Morceaux Truffé" (Reconstituted Foie Gras with Foie Gras Pieces and Truffle) | |||||||||||||
| Reconstituted Foie Gras with Foie Gras pieces plus a minimum of 3% Black Truffle added. | |||||||||||||
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| "Parfait" (Pureed Foie Gras and Poultry Liver): | |||||||||||||
| 75% Foie Gras made with pureed Foie Gras and poultry liver plus fat from foie gras. | |||||||||||||
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| "Parfait Truffé" (Puréed Foie Gras and Poultry Liver and Truffle): | |||||||||||||
| 75% Foie Gras made with pureed Foie Gras and Poultry Liver plus Fat from Foie Gras plus a minimum of 3% Black Truffle added. | |||||||||||||
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| "Purée or Mousse de Foie" (Puréed Foie Gras mixed with Forcemeat): | |||||||||||||
| Made of a paste of pureed Foie Gras 50% minimum, Forcemeat, Eggs and Additives. | |||||||||||||
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| "Purée or Mousse de Foie Truffée" (Puréed Foie Gras mixed with Forcemeat and Truffle): | |||||||||||||
| Made of a paste of pureed Foie Gras 50% minimum, forcemeat, eggs and additives plus a minimum of 3% Black Truffle added. | |||||||||||||
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| SUGGESTIONS: |
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| Serving: | |||||||||||||
| Place the product in a refrigerator at least 6 hours before serving. | |||||||||||||
| 15 minutes before serving take the product out of the refrigerator. | |||||||||||||
| An average serving is 50gr per person. | |||||||||||||
| A tin should be opened from both ends. Push one lid to force the product out at the other end. | |||||||||||||
| Slice the product with the blade of a knife previously soaked in hot water. | |||||||||||||
| Terrines: Scoop with a spoon previously soaked in hot water. | |||||||||||||
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| Consumption: | |||||||||||||
| On toast with Champagne. | |||||||||||||
| On its own a plate with country style bread or with toast. Serve with Champagne, a sweet wine, a Sauterne or a Port. | |||||||||||||
| In a garnished plate, on a bed of lettuce with Madeira aspic or with exotic fruits. | |||||||||||||
| In recipes: Pasta with Foie Gras sauce - Beef Fillet "Rossini" - Quail stuffed with Foie Gras, etc….. | |||||||||||||
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| WHOLE LOBES | |||||||||||||
| 100% "Foie Gras"
This Foie Gras is made with the best lobes and lightly poached in
their vacuum packs. Sold in the vacuum packs in which they were poached. Conservation: 30 days at 0°C to +3°C from date of manufacture. |
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| "AU TORCHON" | |||||||||||||
| A roll 100% "Foie Gras"
made from a lobe and lightly poached. Sold in vacuum packs and wrapped in a cloth. Conservation: 40 days at 0°C to +3°C from date of manufacture. |
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| TERRINE semi-cooked | |||||||||||||
| A semi-cooked
100% "Foie Gras" made with processed "Foie Gras"
and a minimum of 30% of "Foie Gras" pieces. Sold in terrine (barquette). Conservation: 6 months at 0°C to +3°C from date of manufacture. |
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| Goose Fat: | |||||||||||||
| Goose Fat has long being used in the South part of France for cooking and to preserve meat. It is one of the few animal fats which is cholesterol free. Use it for your cooking and enjoy the flavour this fat add to your meals, without any restrictions. | |||||||||||||
