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Foie gras is a French gastronomic delicacy made of the liver of a duck or goose that has been specially fattened. Its flavor can be described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver.
Its making is an ancestral production savoir-faire transmitted from generation to generation. Its origins were discovered in Egypt more than 4500 years back on a mural of an Egyptian tomb depicting a slave feeding goose with figs (Necropolis of Saqqara). At the time, the banks of the Nile were the migratory passage for geese and ducks. Egyptians started to study those species and noticed that they fatten themselves to get ready for their long migratory trip. Later, it was part of the "royal" dishes served at the court of Versailles.
For decades, foie gras has been part of the French culinary heritage, itself registered to the UNESCO World Heritage since 2010. Its consumption represents a perfect occasion to celebrate or simply to share a privileged moment with a special guest.
Homemade terrine, torchon foie gras, half-cooked or pan-fried, there are many possibilities to prepare foie gras. The most important being the origin and quality of the liver as it is the main ingredient. The taste of the liver will depend a lot on the way the animal has been bred and fed. The quality of its diet is a key element on the taste of the liver.
To enjoy foie gras at its best, we recommend to add a pinch of fleur de sel either on top of the toast or on top of the foie gras and pair it with a sweet touch such as a tablespoon of sweet onion jam or a drop of aged balsamic vinegar (at least 6 years old).
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