Foie gras is a fattened liver of a goose or duck that is a famous French delicacy. There are many countries were producing of foie gras is illegal because the birds are force fed in order to fatten up their livers. Besides France other big producers of foie gras include China and Canada.
The livers are traditionally pan-fried whole, though they can also be made into a mousse or pate. I’ve always loved pate, so the first time I tried foie gras was in a bistro in Paris where they served foie gras pate on toast. It was beautifully smooth, buttery with just a hint of iron that one associates with liver.
Last summer I visited a Michelin starred restaurant in Amsterdam called “Ron Gastrobar”. One of the dishes I ordered was pan fried foie gras served with raisins and almond. Foie gras is often paired with a sweet counterpart, and I found the raisins were in absolute harmony with the liver. I thoroughly enjoyed the flavor of the liver, but I was a little put off by the texture which was both soft and firm like silken tofu.
Fear Factor – 3 / Taste Test – 7