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It was the Egyptians in Pharaonic times who discovered the exceptional
culinary qualities of Foie Gras. Wild geese actually stuff themselves
before their long migratory journey. It is therefore a natural and
reversible process. Foie Gras can be eaten fresh (cooked at 60°C
only, it will keep less than a month in the refrigerator), half-cooked
(cooked at 80°C only it will keep 6 months maximum in the refrigerator)
or from a tin (cooked at 110°C it will keep 4 years in its tin),
whole (from one single lobe of duck or goose Foie Gras), or in block
(from several Foies Gras mixed and reconstituted). It is also the
base to numerous recipes and specialties such as the Médallion of
Foie Gras. Duck Foie Gras has a stronger taste. Goose Foie Gras
is more subtle, lighter in colour and more refined. Foie Gras must
be enjoyed cold (4°C). To serve it, open the tin on both sides,
remove the top and push from the bottom to remove the Foie Gras
onto a plate. To cut it, dip a thin non serrated knife into warm
water and slice. A 40g slice is an average serve. A tin (not opened)
will keep for 4 years. The Foie Gras is even better after a year
or two as it absorbs its fat). Once the tin is opened, it must be
eaten within 48 hours. Delicious on simple toasted bread, it is
perfect for the aperitif, or as a starter served with a sweet white
wine. Cooked and hot, it will benefit from a nice red wine such
as Châteauneuf-du-Pape, Saint-Estèphe, Pommard or a simple Cahors.
The quality of Foie Gras depends on the selection and on the breeding
of the geese and ducks and also on the know how, of the producers.
There is obviously a world of difference between the traditional
farms such as "La Campagnoise" where the animals are free and corn
fed and the industrial operations where the animals are kept in
batteries.
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