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How to eat canned foie gras correctly from a glass jar
A delicate dish made from fatty goose or chicken liver is considered a real delicacy. There are rules for how to eat foie gras in the form of a pâté, hot dish or convenience food. In France, food is traditionally offered to guests during the New Year’s celebrations and celebrations.
How to eat canned foie gras from a glass jar
The poultry liver is sterilized at 100 ° C and then stored in its own juice. Such a product is taken out of the jar and cut into slices 1 cm thick. In this case, a special foie gras knife is used, made in the form of a stretched string. You can also take an ordinary knife without teeth, but then its blade must first be held in hot water.
If you know how to eat foie gras correctly, you will fully enjoy this dish.
What can a canned snack go with:
- baguette slices and ground white pepper;
- sauces from berries and fruits;
- onion and fig jam.
Snacks are served with white dessert wine.
The treat is prepared from raw whole liver. Pieces are cut off with a sharp hot knife, and then fried until golden brown without oil.
The dish goes well with the following foods:
- mushroom sauce. In good restaurants, it is prepared from truffle broth, Dijon mustard, vegetable oil and spices;
- leek. The white part is pre-cut and boiled in boiling water for 5-6 minutes;
- finely chopped shallots;
- truffles. This is the most expensive and rare ingredient. It can be replaced with mushrooms that do not have a pronounced taste. For example, mushrooms or oyster mushrooms.
The raw liver of specially fed poultry can only be purchased in the producing countries. The largest companies producing the delicacy are located in the southwest of France. Fresh or duck liver has a shelf life of only two days. In a vacuum package, the offal is stored for 7 days, and in frozen form – for several months.
Types of foie gras common in France
In the 90s of the XX century, the French issued a legislative act regulating the names of products based on fatty liver.
By the name, you can determine the qualitative composition of the dish:
- solid. Can be seasoned with salt and spices, as well as soaked in liqueur or spirits;
- block. Pasta consists of several types of offal;
- mousse. Prepared from liver and fat;
- pate. Contains at least 50% liver;
- parfait. The content of the main product is not less than 75%.
Pates and mousses are served in bowls or with savory eclairs.
Traditionally, the best combinations are considered to be a combination of liver with fresh or toasted bread, cheese, fresh vegetables and fruits.