Label
All
0
Clear all filters
Appears in

By James Peterson

Published 1991

  • About
Foie gras is the liver taken from a specially fattened goose or duck. In France the animals are force fed, but in the United States, foie gras is now being produced with an especially ravenous species of duck (mulard) that needs no inducement to overeat.
Foie gras behaves differently, according to the water content of the livers. Because American foie gras tends to contain a larger amount of water than French varieties, it is better to use foie gras that has been precooked into a terrine so that any excess liquid will have been released. Goose or duck foie gras work equally well in sauce making, but duck foie gras is usually fuller flavored and less subtle.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title