Content

• Ingredients
• To step
• Part 1 of 3: Heating precooked foie gras
• Tips
• Necessities

Foie gras is French for "fatty liver" and normally refers to the liver of a duck or goose. Serving this dish for the first time can seem like a chore, but it's actually quite easy. All you have to do is heat the foie gras to the right temperature and cut it into small slices. Foie gras can be eaten as is to experience its full, rich flavor. It can also be combined with a number of sweet side dishes or with cake and pie, to make your meal even more colorful.

Ingredients

• Pre-cooked foie gras
• Lightly toasted bread (optional)
• Dried fruit, fruit preserves, or fruit sauce (optional)
• Dessert wine (optional)

To step

Part 1 of 3: Heating precooked foie gras

1. Choose pre-cooked foie gras to avoid cooking. Pre-cooked foie gras is often sold in tins. Notice the word "cuit" (French for cooked). You may also encounter "mi-cuit" liver (partially cooked by slow poaching). This type of foie gras can also be eaten straight away and has a softer taste because it has been cooked longer.
   • Mi-cuit foie gras can be stored for about three months. Cuit foie gras can stay on your shelf for years.
   • Raw foie gras is "cru". Since it is fresh, it can only be kept in your fridge for a few days. It should be served warm.
2. Chill the foie gras in the fridge before serving. Cold temperatures help maintain the foie gras shape. Remove the foie gras from the packaging and place it in a covered glass or porcelain dish. Place the foie gras in the fridge for 2-5 minutes to chill it slightly, unless you are eating a pate. This will prevent the foie gras from crumbling when you cut it.
   • For pâté, leave the liver in its container or in a covered dish on your counter until it is at room temperature.
   • Most people find the taste of hot foie gras too overpowering, but refrigeration can improve the taste. However, if it gets too cold, the liver may lose some of its flavor and texture.
3. Serve the foie gras as a starter to enjoy its full flavor. Depending on when you choose to serve the liver, the way you serve the liver can change. The foie gras is usually served alone or as a regular starter. This is because foie gras can lose its flavor if it is consumed with other foods. Serve it early in a meal so you can enjoy the heavy flavor more fully.
   • Foie gras can easily be enjoyed on a piece of bread, as an appetizer. You can add fruits and sauces to it if you use it in a meal.
   • If you're serving both goose and duck liver, start with the goose. The fuller flavor of the duck liver can otherwise drown out the creamy, delicate flavor of the goose liver.
4. Drink foie gras with a sweet wine. Wine is another way to mix sweet flavors with the rich, heavy flavor of the liver. Like a good French dish, foie gras goes well with a glass of Sauternes. Also try a sweet wine from Alsace or the Loire region in France. German Rieslings are another sweet choice that can bring out the best in your foie gras.
   • You are not limited to just those wines. Additional options include Jurançon, Monbazillac, Bergerac and Gewurztraminer. You can even try the liver with a port.
   • It is not traditional to pair Champagne with foie gras, but it has become a popular option. Then have a dry champagne to avoid flooding your taste buds with too much sweetness.
   • Ask your guests for their opinion. Some people will say that wine distracts from the taste of foie gras and don't want to drink it with it.

Tips

• Keep leftover foie gras by freezing it whole. Wrap it in foil, then plastic, then put it in a resealable bag or container in the freezer.
• Keep your knife clean and warm when cutting foie gras. This ensures that the meat can be cut neatly.
• Foie gras has a creamier, more delicate flavor than duck liver.
• Duck liver is more common than foie gras. In some regions, including the United States, you may not be able to find foie gras.

Necessities

• Sharp, non-serrated cutting blade
• Plates
• Fork or spoon
• Refrigerator