Foie Gras

Although now made in several countries, foie gras (‘fat liver’) is traditionally a French product. To make it, geese and ducks are force-fed grain, which encourages their livers to grow abnormally large. Once removed, the liver is cleaned, seasoned, spiced and cooked. It is sold fresh, preserved, semi-cooked and pasteurised in tins, or preserved (in its own fat) in jars. Pâté de foie gras is puréed liver (minimum 75 per cent foie gras). Fresh foie gras will keep for a week in the fridge. Jars of preserved foie gras can keep for years in a cold, dark, dry place.