Tuesday, June 13, 2006

Pate' d' Foie Gras

Foie Gras [FWAH GRAH] is a fattened liver of duck or geese. It is known as a french delicacy yet the origin of such dates back to ancient Egypt. Although controversy surrounds the production of this luxurious dish, Foie Gras remains to be one of the most noted french delicacy.

The richness of Foie Gras is due to the nature of how the animal was grown and it's liver was allowed to expand. Thus, it is mostly served in small portions as an hors d'ouvre or garnish to a dish rather than a main course.

Foie Gras can be prepared in different ways; sautéed, made into paté or a mousse or baked in a terrine then served cold. This particular dish is poached and served as an exquisite appetizer on whole wheat raisin bread accompanied with cherry compote and wine jelly.

No comments: