in all its forms
Foie Gras, an ambassador of French culinary know-how, has been officially recognised as a part of “protected cultural and gastronomic heritage in France” since 2006.
Subject to special regulations, the sale of Foie Gras on the market has its own distinctive features. Ready-to-eat Foie Gras has 3 appellations reserved for this authentic local product.
A closer look at the different designations of Foie Gras
Whole Foie Gras
This is a preparation made up of the whole Foie Gras of a goose or duck. It can be seasoned (with salt, sugar, spices, wine, etc.) and is uniform in colour when cut.
This is an assembly of pieces of whole Foie Gras rounded out by a seasoning. It has marbled in appearance, a quality highly sought after in sliced pieces.
Block of Foie Gras
This refers to an assembly of several Foies Gras that have been seasoned and emulsified to offer a uniform appearance. There are two categories: block of Foie Gras with pieces and block of Foie Gras without pieces.
Contrary to popular belief, there is no need to be a Top Chef to prepare Foie Gras! Consumers can buy raw Foie Gras (less expensive 😉) to cook it themselves in any variety of ways (fresh, semi-cooked, in a cloth, etc.) or can it directly.
The best thing about it is that it cooks up perfectly in the skillet, in escalopes and with a garnish!What are you waiting for : get cooking!
Having said that, for a quick and classy aperitif with friends, you can always find Foie Gras sold in half-cooked or canned formats!