During holiday meals many local products are coveted, so much so that some have become exceptional dishes . Among them we obviously find oysters but also and above all foie gras . This must-have of French cuisine has seduced palates all over the world thanks to its unique taste and its soft and melting texture. But while France is the world's leading producer and consumer of foie gras, it is not a French invention. Indeed, according to historians the history of foie gras begins in ancient Egypt more than 4500 years ago with the force-feeding of geese. From then on, the practice spread in Central Europe and, thanks to culinary techniques, goose and duck foie gras have been shaped. But how do you know if foie gras is good?
In less than 24 hours the festivities will begin so you might as well put the odds on your side to impress your guests with a good product . Choosing a foie gras is not easy unless you refer to several criteria . First of all, you have to know how to recognize the right appellations . These are regulated and there are three of them, according to the association UFC Que Choisir there is:
In this idea of quality and respect for the animal, it is also important to verify the origin of the foie gras . Here again, indications help us see things more clearly. One thinks in particular of the “IGP duck with foie gras from the South-West” which certifies that the birds have indeed been raised, slaughtered and processed in the region. There is also the “Label rouge foie gras des Landes” which guarantees that the ducks were fed with exclusively whole grain corn (non-GMO) and that the rearing is longer.
Finally, today we find foie gras in all these forms:fresh, semi-cooked, semi-preserved or canned. These cookings affect the texture and shelf life of foie gras, so take this into consideration.
Like oysters, foie gras is cooked and eaten according to very specific rules, as the Maison Godard says . If you want to unmold a foie gras without damaging it , just quickly immerse the closed jar in hot water and then turn it over on the dish, so it will unmold more easily.
Another tip, it is advisable to leave it at least 30 minutes at room temperature before serving it. Finally, for a perfect and clean cut of the foie gras favor a knife with a wide, smooth blade, without teeth. Then dip the blade of the knife in hot water and wipe it between each slice. These should also be neither too thin nor too thick, about 1 centimeter thick.
Discover all the tips for recognizing and enjoying a good foie gras in our slideshow.
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