Poultry Cut Profiles: Foie Gras

Description: Foie gras is the fattened liver of either duck or goose produced by a special feeding process. Foie gras is a luxurious product at once velvety and meaty.  Duck and goose foie gras have always been considered a rare delicacy and are usually reserved for special occasions.

Meat Characteristics: Foie gras is smooth and rich with a subtle and complex flavor. Goose liver is delicate and unctuous; duck liver is rich and earthy. Goose liver is best for terrines; duck liver is best for searing.

How much should I buy: Buy as much foie gras as you can afford; a typical portion weighs 2 to 4 ounces.

Common Flavor Combinations: Allspice, apples, bacon, balsamic vinegar, black pepper, cloves, cognac, figs, grapes, mangoes, nutmeg, pears, port wine, raisins, shallots, truffles, white truffle oil.

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