foie gras here the things you should to know


Duck foie gras is the most consumed, but goose foie gras is more prestigious. Delicate in the mouth, sweet and with a more subtle taste, it is also rarer, because it requires more rigor from the producer. Depending on how the geese are raised and slaughtered, the product does not have the same finesse and eventually takes a little bitterness.
 
1. How much to choose your foie gras according to chef Vincent Arnould?

From duck or goose, foie gras should be as fresh as possible. As soon as it is shot, you have to go as fast as possible to cook it. At the restaurant, the producers slaughter in the morning, the foie gras is prepared at lunchtime. For individuals, it is more complicated, but it should not be more than two days old. After that, I'll be honest, the foie gras freezes very well. The earlier it is placed in the freezer after slaughter, the better.

The main criterion is flexibility under your fingers. The elders have a technique of pushing the thumb. If the finger mark gradually disappears, that's a good sign. The more fluffy it is, the less fat there is. What for? Because under the effect of cold, the fat simply hardens. After you can look at its color, it must be uniform, never white, and without stains. As for the ideal weight, I would say between 300 and 400 grams, beyond that is too much.
 
2. How to make a homemade foie gras?

Deveining is not essential. The less you touch the foie gras, the better the result. As soon as you work on it, it heats up and loses fat. Some remove the two main veins. I prefer it whole. For me, it's the best foie gras, a piece of vein does not bother me.
 
3. How to cook foie gras: the chef's advice

Simply confit with duck fat, this is my favorite cooking. For starters, I season it. Count 12 g of fine salt and 3 g of pepper per kilo of liver. Then I wrap it in clingfilm before placing it in the refrigerator for twelve hours so that it soaks up the seasonings. After removing the stretch film, I immerse it in a bath of melted duck fat, with garlic and a bay leaf. I put it all in the oven at 60oC (th. 2) for an hour, then let it cool. »

I'm always surprised by foie gras. One or two years ago for the truffle festival in Sarlat, Bordeaux chef Vivien Durant demonstrated an arch-cooked foie gras, at a very high temperature and much longer than usual. In my head, I thought it was heresy! And when I tasted it, I found it succulent, with a nice texture and a firmer consistency. It was very good: he had lost more fat. After the chef explained to me that he only ate foie gras like that, otherwise he didn't like it!

For pan-fried foie gras, my best advice? It's buying a very good quality frozen cutlet, unless, of course, you live like us right next to a producer. Then, personally, I season it with salt and pepper, I heat the pan slightly. I'm going to be lukewarm, almost cold - before people were crazy, they were smoking the frying pan! - and five to six minutes on one side, four minutes on the other, to be adjusted according to the thickness usually between 1 and 2 cm. It must be pink and pearly, but cooked enough to have a nice consistency in the mouth! A funny thing, at the end of cooking, you sprinkle a side with brown sugar and caramelize it in the oven or blowtorch. To be served right after.
 
4. What accompaniment to serve with foie gras?

Duck foie gras allows incredible associations. I never came to an end. All mixtures work: sweet, acidic, land-sea... I often use it with seashells and fennel. It works very well with oysters and green apples and also all seasonal fruits, in fact: citrus fruits in winter, cherries in summer. The only association I've ever tried is foie gras and lamb. And again, I could try it. »

Goose foie gras is self-sufficient. I like it classic with fleur de sel. It's very good with bread spread rubbed with garlic and a salad... Périgord nut oil, of course!

5 chic condiment ideas:

Mango chutney. Peel 1 ripe mango, dice it in a saucepan. Add 50 g sugar, 20 cl cider vinegar, salt, pepper. Heat to a boil, then cook for 30 minutes over low heat. Keep cool.

Reduction of balsamic vinegar. Pour 30 cl of vinegar into a saucepan, add 1 spoon. tablespoon of liquid honey, mix, bring to a boil and reduce until syrupy. Keep cool.

Pepper jelly. Wash and cut 2 Granny-type apples into large cubes, without peeling or seeding. Add 150 g jam sugar, 1 spoon. soup of peppery berries from Madagascar arranged in a square of knotted gauze, and the juice of 1/2 lemon. When the jelly coats the spoon, remove the pepper and pour in a jar.

Fig confit. Melt in a saucepan with a little oil 1 onion, add 8 fresh figs washed and cut into thin slices, 3 tbsp. soup of honey, 1 dash of lemon juice and 3 tbsp. sherry vinegar soup. Season with salt, pepper and cook for 20 minutes over low heat.

Onion jam. Melt in 30 g butter, 70 g caster sugar, add 500 g sliced onions and cook over low heat for 25 minutes covered. Add 1 spoon. coffee coriander in ground bean, 5 cl of wine vinegar, 25 cl of dry white wine, salt, pepper. Continue cooking over low heat until evaporated.

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