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foie gras

Foie gras is a gastronomic dish much appreciated for its melting texture and its refined taste, which make it an ingredient of choice in the kitchen. It is presented in several forms, such as semi-cooked foie gras, whole foie gras, terrine foie gras, block foie gras, foie gras in perfect, foie gras in pâté, foie foie foie Or the foie gras in cream. Foie foie gras is very easy to use in the kitchen, and goes particularly well with vegetables, fruits, herbs and spices. It can be served as a starter, main main course, dessert, or as an accompaniment, depending on the recipes. It is generally eaten cut down and served on toast, blinis, brioches, croutons, pancakes, or grilled breads, and can be accompanied by many sauces and marinades, to vary the flavors.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

1

Calories
Kangaroo steak with foie gras
Kangaroo steak with foie gras
Meat Gourmet recipe
Nutrition
Values per 100 grams

Calories
462 Cal
Lipids
44 G
Cholesterol
150 Mg
Sodium
697 Mg
Potassium
138 Mg
Carbohydrates
4.7 G
Protein
11 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
2 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
5.5 Mg
Magnesium
13 Mg
Food fibers
-1 G
Calcium
70 Mg

FAQ

How to freeze foie gras ?
- Start by cutting the foie gras into thin slices. - Place the foie gras slices on a baking sheet covered with parchment paper, so that they do not touch each other. - Put the plate in the freezer until the foie gras is completely frozen. This can take 4 to 6 hours, depending on the thickness of the slices. -Once the foie gras is frozen, transfer it to a freezing bag and label it with the freezing date.
How to choose the foie gras ?
The foie gras must be smooth, homogeneous and firm. The foie gras must be of a uniform color, ranging from pink beige to pale yellow. The foie gras must release a subtle, soft and pleasant odor. For hot consumption, it is advisable to choose a fatty liver between 500 and 600 grams.
How to keep the foie gras ?
The foie gras should be kept in the refrigerator at a temperature of 0 to 4 ° C. Raw foie gras can be kept for 2 to 3 days, while cooked foie gras can be kept for 5 to 7 days. Gras can also be frozen for a maximum duration of 3 months. It is recommended to keep the foie gras in an airtight packaging to prevent it from drying.
How to cook foie gras ?
Heat a pan and add foie gras slices. Cook them for a few minutes on each side until they are golden and crisp on the outside and melting inside. Prepare a terrine by mixing the foie gras with herbs, white wine and spices, then bake it in the low temperature for a few hours. Melt foie gras in a pan with onion and garlic, then add chicken broth and white wine to make a rich and tasty sauce.
What are the varieties of foie gras ?
Gras is produced from the liver of a duck or fattened goose. The most common foie gras varieties are duck foie gras and goose foie gras. There are also rarer varieties of foie gras, such as mulard duck foie gras, which is produced from a cross between a barbarism duck and a cane.
What dishes go well with the taste of foie gras ?
Gras has a rich and intense taste, which can be accompanied by many different dishes. Classic accompaniments for foie gras include gingerbread, fig jam, onion chutney, red fruits, poached pears, truffles, and soft white wines like Sauternes.
What are the benefits of foie gras ?
Gras is a rich source of vitamins A, D, E and K, as well as essential iron and fatty acids. However, it is also very rich in saturated fats and calories, which can make it less beneficial for health if it is consumed in large quantities.

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