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Garde Manger - Foie Gras
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Foie Gras, the fattened liver of a fowl that has been enlarged by means of specialized corn feeding and production techniques, is considered a delicacy in many parts of the world. In France, it is available in four forms: Raw, Fresh, Semi-Cooked Pasteurized, and Preserved. Most commonly made with goose or duck (though chicken foie gras is now being produced), it is the goose foie gras that is generally of higher quality, keeping its finer taste for a longer period when canned, while duck liver has a slightly stronger taste and is therefore more suitable when freshly prepared. The preparation involves removal of all veins and nerves in the liver, as well as the green parts covered by the gall bladder. Before serving, the liver must also be soaked overnight in a liquid such as milk, water, or port so as to draw out excess blood, drained, marinated, and cooked. Foie gras is most commonly baked, but other cooking methods that work include poaching, steaming, and pan-searing.
The consumption of these fattened livers has been around for at least 4,500 years, when the Egyptians practiced the activity by feeding figs to geese, and its also been documented that Nero of Rome was obsessed with it. It rose to much higher accolade a few centuries ago, when Chef Clause created a pate de foie gras for his employer, King Marechal de Contades of Strasbourg.
Foie gras is often served pan seared - always rare, and creamy in the center. The foie gras only needs to be flashed in the pan and can be served up extremely quick. It is also not necessary to devein foie gras if it is going to be sliced and pan-seared.
While chefs sometimes go out of their way to serve elaborate recipes utilizing foie gras, it is not always necessary, as other ingredients can be a distraction from its butter-like texture which almost melts on the tongue.
Fresh foie gras should always be firm to the touch, have a shiny appearance, and be as pink as possible; the finer the texture, the better the product. All pates, mousses, medaillons, purees, and galantines must contain a minimum of 50% foie gras. Foie gras - especially when cold - is also sometimes accompanied by a sauternes - an elegant sweet wine from the Sauternes region of western France, while hot foie gras is said to go well with a strong, fruity Chardonnay or Riesling.
References:
Culinaria: European Specialties; 1995; Page364
Food Lover's Companion; 2001; Page 242 - 243, 546
Joy of Cooking; 1997; Page 730
Larousse Gastronomique; 2001; Page 502
Garde Manger: The Art & Craft of the Cold Kitchen; CIA 2000l; Page 236
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