Foie Gras for Beginners

Foie gras is French for fat liver. When the animal of origin is not mentioned, it’s usually duck, says Steve. Foie gras d’oie is fat liver from a goose in particular, and foie gras d’oie entier means a whole goose liver. (The latter is the dish that many find so ethically questionable due to the force-feeding of geese.) Foie gras can be served on its own, or it can be mixed with other ingredients to make a pâté. It lends a rich, livery, fatty taste to the pâté.

Foie gras is an extremely rich food. Prepared hot, says Blueicus, it’s a little oozy in the middle and slightly crisp outside. But it doesn’t appeal to everyone, no matter how it’s prepared. bitsubeats finds it to be like warm butter with a subtle liver flavor. And Blueicus says: “Cold foie gras is akin to eating a stick of cold butter, but slightly less firm.”

Board Link: What Foie should taste like?

See more articles
Share this article: