Foie gras, simply put, is the liver of a duck(usually) a goose that is specially fattened by a unique feeding process for a certain period of time.
How Is It Fattened?
Ducks and geese are fed extraordinary amounts of food to push them to store more fat than usual.
The reason why the liver stores a succulent amount of fat is due to the fact that it contains fat palmipeds that enable it to accumulate larger than usual quantities of fat.
There are 3 words to describe the perfect foie gras.
Smooth, supple and firm.
The colour of the ideal foie gras should be uniform. Depending on the type of maize used to fatten the duck or goose, the shade will differ. Goose foie gras is usually slightly pinker than duck foie gras, however, duck foie gras is usually more commonly eaten and it has a stronger taste.
The world seems to like the bold taste of it, which is probably the reason why over 90% of French foie gras is made of duck liver.
Goose foie gras, on the other hand, is delicate and sweet. There are gourmets who prefer this cut, but then again, to each his own.
Foie gras is composed mainly of healthy fats, namely, poly and monounsaturated fatty acids that have been scientifically proven to be healthy for our hearts.
They are also packed full of minerals like contain iron, vitamin A and vitamin B9, also known as Folic Acid.
Have you tried Foie Gras? If you have, did you prefer duck or geese foie gras?