Serving Foie Gras 101

As an appetizer, foie gras pairs exquisitely with rustic-style bread and crisp crackers. Enhance its flavor profile by serving it alongside slices of tangy fruits such as apples, strawberries, and cherries. The tartness of these fruits complements the sweet and decadent taste of foie gras, resulting in a harmonious and flavorful combination.

• Opt for precooked foie gras
• Consider adding lightly toasted bread (optional)
• Pair with dried fruit, fruit preserves, or fruit sauce (optional)
• Accompany with dessert wine (optional)

Opt for precooked foie gras to avoid cooking. Precooked foie gras is often available in cans or tins. Look for the term “cuit,” which is French for cooked. You may also encounter “mi-cuit” liver, which has undergone partial cooking through slow poaching. This variety of foie gras is also ready to consume immediately, boasting a softer flavor due to the extended cooking process.

• Mi-cuit foie gras can be stored for approximately 3 months. Cuit foie gras can remain shelf-stable for years.
• Raw foie gras is referred to as “cru.” Being fresh, it has a short shelf life of just a few days in the refrigerator. It is typically served warm.

Warm a skillet over medium heat on the stove. There is no need to incorporate butter or cooking oil into the skillet. Simply heat the skillet and allow it to warm up for approximately 5 minutes. Ensure the skillet is sufficiently hot to immediately sear the liver. To test this, add a few drops of water to the skillet. If they evaporate immediately, your skillet should be adequately heated.

• Foie gras, particularly the duck variation, contains a high fat content. The fat in butter and oil can enhance the flavor even further.
• If opting to use oil, pour roughly 1  tsp (4.9 mL) of olive or canola oil into the skillet prior to heating.

Sear the foie gras for approximately 30 seconds on each side. Given its high fat content, foie gras cooks rapidly. Place it in the pan without disturbing it. After 30 seconds have passed, use a spatula to lift the liver. If it's done, it will display a rich, brown color. Flip it over and repeat the process for the other side.

• If dealing with a large piece of foie gras, consider slicing it beforehand to ensure thorough cooking.
• It's not necessary to clean raw foie gras. While it contains numerous stringy nerves, they dissolve during cooking. If desired, remove them manually before slicing.
• Leaving the foie gras in the pan for too long can cause it to shrink and appear oily.

Allow the foie gras to rest on a paper towel for 1 minute. Place a paper towel on a plate on your countertop. Let any excess fat and juices drain off. After around a minute, the center of the liver should feel tender. You can then serve it with bread or another accompaniment.

Refrigerate the foie gras before serving. Cold temperatures help maintain the shape of the foie gras. Remove it from its packaging and place it in a covered glass or porcelain dish. Chill the foie gras in the refrigerator for 2 to 5 minutes before serving, unless it's in the form of a paté. This prevents crumbling when slicing.

• For paté, leave the liver in its container or a covered dish on the countertop until it reaches room temperature.
• Many people find hot foie gras overwhelming in taste, so chilling it can enhance its flavor. However, excessive chilling may dull its taste and texture.

Warm a non-serrated knife under running water. Due to its high fat content, foie gras can break apart during slicing. Opt for a smooth blade over a serrated one, as serrated blades can tear the meat. Keep the blade heated and clean by running it under hot water in the sink as you cut the meat.

• Ensure to warm and clean the blade after each slice. Use a towel to dry the blade after each use.

Cut the foie gras into chunks approximately ¹⁄₂ in (1.3 cm) thick. Foie gras is typically enjoyed in sizable pieces. You can opt for larger slices if preferred. Smaller cuts might leave you craving more, as they may not fully capture the intricate flavor of the liver.

• For optimal results, slice the foie gras while it's chilled or at room temperature.
• Typically, a starter serving ranges from 1.7 to 2.5 oz (48 to 71 g), while a main course portion is between 3.5 to 5.3 oz (99 to 150 g).
• Keep in mind that only 'torchon' foie gras, resembling a log or loaf, requires slicing. 'Terrine' foie gras, pre-cooked in a terrine mold, should be served directly from the mold.

Arrange the sliced foie gras on a plate. Unless you're dealing with paté from a can, there's no need to mash the foie gras with a knife. Simply pick up the slices and place them on your desired serving surface, such as a plate or slice of bread. Enjoy the liver as it is or pair it with complementary accompaniments.

• Foie gras paté has a soft consistency, requiring a butter knife for spreading, similar to butter or hummus.
• For variety, pair the foie gras with apples, onion jam, or other components on a plate, or place it atop a slice of bread.
• Savor the foie gras by biting into it or breaking off pieces with a fork or spoon, allowing it to melt in your mouth, with or without accompaniments.

Present the foie gras as an appetizer to fully appreciate its flavor. Depending on the timing of its presentation, serving methods may vary. It's often served alone or as a simple appetizer to ensure the rich flavor isn't overshadowed. Serving it early in the meal allows for a more profound appreciation of its dense taste.

• As an appetizer, foie gras can be elegantly served plain on bread or paired with fruits and sauces when incorporated into a meal.
• If offering both goose and duck foie gras, begin with the goose variety, as the robust flavor of duck liver can overpower the delicate taste of goose liver.

Pair foie gras with bread for a straightforward snack. Opt for plain brown or white bread, avoiding overly elaborate varieties with different grains or exotic spices. A hint of sweetness, such as from honey, complements the foie gras without overpowering it. Slice the bread to match the size of the foie gras slice, and enjoy it by hand.

• Traditional choices like country-style or sourdough bread work well with foie gras, while brioche or fruit bread can also be delightful options.
• Enhance the experience by lightly toasting the bread, providing a warm and sturdy base for the foie gras.

Pair foie gras with tangy fruits to enhance its flavor. Various fruits like green apples, strawberries, and cherries can be sliced and served alongside foie gras. Consider spreading fruit preserves on bread or drizzling fruit sauce over foie gras on a plate. The tartness of acidic fruits balances the sweet, rich taste of foie gras, creating a harmonious dish with diverse flavors.

• Opt for sweet and tangy options such as cranberry jelly, citrus sauce, or an Asian-inspired chutney.
• Dried fruits such as figs and prunes complement foie gras well. Stone fruits like peaches, plums, nectarines, and sour cherries are also suitable.
• Alternatively, prepare an acidic sauce like onion jam or green apple sauce with balsamic vinegar. Also, consider sauces infused with liquor such as caramel mixed with cognac or sherry.

Use a light dressing for salads when serving with foie gras. Salads make excellent side dishes alongside foie gras, but be mindful of the dressing quantity. Place the salad in a mixing bowl, drizzle a modest amount of dressing over it, and toss until lightly coated. Add more dressing as needed, then place foie gras slices on top.

• A balsamic vinaigrette dressing offers a sweet, tangy contrast to the richness of foie gras. However, feel free to use other dressings according to preference.
• Create your dressing by mixing 1 US tbsp (15 mL) of balsamic vinegar with 2 US tbsp (30 mL) of olive oil. Avoid excessive oil, which can overwhelm the fatty liver.

Pair foie gras with a dessert wine for a delightful combination. Wine complements the rich flavor of foie gras, offering a sweet contrast. Consider serving foie gras with Sauternes or sweet wines from Alsace or the Loire Valley in France. German Rieslings are also excellent choices to enhance the experience.

• Explore additional wine options such as Jurançon, Monbazillac, Bergerac, and Gewurztraminer. You might even consider pairing foie gras with port wine.
• While not a traditional pairing, dry champagne has gained popularity with foie gras. Opt for a dry champagne to balance sweetness.
• Solicit opinions from guests, as some may prefer foie gras without wine to fully appreciate its flavor.

• Store leftover foie gras by freezing it whole. Wrap it in foil, then plastic wrap, and place it in a resealable bag or container in the freezer.
• Keep your knife clean and warm while slicing foie gras to ensure clean cuts.
• Goose foie gras offers a creamier, more delicate flavor compared to duck foie gras.

• Sharp non-serrated knife
• Plates
• Fork or spoon
• Refrigerator