Pate de foie gras is a French delicacy, a type of meat paste made from the livers of geese or ducks. The name "foie gras" literally means "fat liver", and several regions of France, in particular Gascony and the Dordogne, are famous for this gourmet treat. It is becoming harder to find foie gras produced by traditional methods, now considered controversial, but many French farmers still make their living from foie gras production, and export it all over the world.
Duck vs. Goose Liver
Traditionally, foie gras is made from goose liver, which has a high fat content. The livers must be cooked slowly over a low heat to prevent all the fat from running out and melting, and the resultant pate -- foie gras d'oie -- has a very soft, smooth texture. The breed of goose used for foie gras production is a Toulouse goose, a large bird with white feathers. More recently foie gras has also been made from duck liver -- foie gras de canard -- which is more robust and stands up better to being cooked. It has a firmer texture, a stronger taste and is cheaper to produce and therefore buy than goose liver. Duck foie gras is produced from Mouland ducks, a hybrid cross of Pekin and Muscovy ducks.
Cooking
For a traditional pate de foie gras, marinade the liver overnight with brandy and seasoning. Line an ovenproof terrine dish with pork fat to keep the dish moist, and pack the marinated liver into the dish. Some chefs add truffles to the recipe at this stage. Truffles are wild mushrooms with a strong distinctive taste, and command a high retail price due to their rarity. Place the terrine in a dish of water and allow it to cook slowly in the oven until the liver starts to render down its fat. Allow the terrine to cool, and turn the pate out and refrigerate it before serving. Foie gras is normally served with a sweet white wine such as Monbazilliac or Sauternes.
Ingredients
In its purest form, foie gras can be simply seared in a pan and eaten plain. This is the most traditional method of serving, and is often seen on French menus as "foie gras mi-cuite", or seared livers that are still pink in the middle. These are served with plain toast and green salad to counteract the richness of the meat. Pate de foie gras refers to a meat paste made from the livers and other ingredients. Commercially produced pates are often bulked out with pork or other ingredients and contain little foie gras.
The Foie Gras Controversy
The production of foie gras is considered to be controversial as the birds are artificially fattened to engorge and enrich the liver. Traditional small producers would hold the bird on their lap and pour food -- normally boiled corn -- down the bird's gullet twice a day using a special funnel. This process is called "gavage." This method has largely died out, as it is considered to be inhumane for the birds, whose livers would often rupture under the pressure. Modern small farmers leave the birds free-range, but allow to them to eat as much as they want. The birds are still fattened, but at a more natural and safe pace. However, some large commercial producers still use force-feeding methods.
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