Preparing Foie Gras

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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A good-quality liver is recognized by its unblemished appearance, pale thanks to the minute fat droplets, and by its consistency. The liver tissue itself is firm but pliable (like chicken liver), while the fat is only semisolid at cool room temperature. When cool and pressed with the finger, a good foie gras will give, retain the imprint, and feel somewhat supple and unctuous, while an underfattened liver will feel elastic, hard, and wet. An overfattened, weakened liver feels soft and frankly oily.