How do you choose your foie gras?
With the holiday season approaching and foie gras being invited to every table, it is not always easy to find your way around the available offer. Maison Dubernet helps you to see more clearly when choosing your foie gras!
Duck or goose?
There are two types of foie gras from duck or goose, with different typicities and characteristics. It is mainly a matter of taste:
- The duck foie gras Foie gras: this is the most popular foie gras among consumers. It represents 95% of French production. It has a powerful and rustic aromatic character. It is slightly less expensive than goose foie gras.
- The goose foie gras The foie gras: a product reputed to be more refined than duck foie gras. With a firmer and rosier texture than its acolyte, its flavours are also softer and more subtle. In this sense, it lends itself more to more sophisticated combinations.
How to cook foie gras?
The foies gras on the market have undergone different cooking methods that directly influence their organoleptic qualities, their uses and their conservation:
- Raw foie gras : this is the freshest foie gras because it has not been cooked at all. It is most often used for cooking, either fried or in a terrine for homemade foie gras. Once purchased, it can be kept for a maximum of one week in the refrigerator.
- The semi-cooked foie gras (semi-preserved): foie gras subjected to a gentle preparation method with low temperature cooking (pasteurisation between 70° and 85°). Ready to eat, it is generally sold in jars or trays and must be kept in a cool place for 6 months. This undercooking allows the foie gras to keep its fat and therefore its smoothness.
- Le cooked foie gras (canned): canned foie gras is cooked at high temperature (sterilization at over 100°). As a result, it can be stored at room temperature for several years. It matures nicely over time, and has a more distinctive taste. It's the ideal foie gras for gift-giving, as it's easy to transport.
Whole, foie gras or block?
Foie gras is sold under three trade names which determine its composition, and therefore its quality and price:
- Block of foie gras: a preparation made from emulsified foie gras and water. The block of foie gras may include pieces - minimum 30% for duck and 50% for goose - and will then be called " Block of foie gras with pieces ".
- Foie gras : a preparation composed of pieces from different lobes of foie gras (3 at most), agglomerated and seasoned. It can be recognized by its marbled appearance when cut .
- Whole whole Whole foie gras is the crème de la crème of foies gras, and the one most appreciated by connoisseurs. It is most often made from a whole foie gras from the same animal. When cut, it has a uniform texture and color. It's the most upmarket product, and therefore the most expensive.
Foie gras: jar, preserve or log? Which container best suits your needs?
The choice of foie gras is not limited to its quality or type (whole, semi-cooked, block). The choice of container influences the tasting experience and use. Here's a quick guide to choosing:
- Jar: Ideal for aperitifs thanks to its elegant, user-friendly presentation. The glass enhances the product and is reusable.
- Preserves: Perfect for travel or storage. Unbreakable, it offers long-lasting preservation and allows foie gras to mature over time.
- Bûche: Ideal for even slices and refined presentation, perfect for elegant dishes or well-calibrated toasts.
Choose according to your needs: user-friendliness, practicality or aesthetics, each format has its own advantages!
Finding a good foie gras: signs that don't deceive
After choosing your type of foie gras, it will be a matter of finding the best piece! To do this, a certain number of clues will guide you in acquiring a foie gras of choice, especially since little information is generally present on the labels. It's better to have a look!
- Theorigin: even if the origin has no direct impact on the quality of the foie gras, it is better to prefer a French foie gras. Eastern European countries, such as Romania, export their foie gras which will then be processed at destination. The fewer intermediaries, the better!
- Quality labels: a certain number of labels guarantee the quality of foie gras by strict rules, from breeding to manufacturing to marketing. Maison Dubernet offers labels of the " IGP " (Protected Geographical Indication) type: " foie gras duck from the South West" and " Périgord geese".
- Appearance: a beautiful fresh foie gras must have a uniform color, without spots or bruises, varying from beige to ivory through rosé, depending on the animal's diet. To the touch, it must be neither too firm nor too soft: supple and resistant at the same time, the foie gras must return to its original shape.
- Weight: too big a foie gras is not necessarily ideal! It would make too much fat when cooked. Count about 500g for a duck foie gras and 750g for goose. A reasonably sized liver will not melt too much during cooking.
Discover the whole range of foies gras Maison Dubernet on La Halle des Gourmets !