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Foie Gras and Truffles: A Gourmet Guide

Discover the history, cross breeding, purchasing tips, preparation, and serving of Foie Gras, alongside insights into truffles for a truly exquisite culinary experience.

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Foie Gras and Truffles: A Gourmet Guide

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  1. Foie Gras Fattened liver of a goose or duck. Originates in Egypt.

  2. History • Egypt: Evidence as far back as 2500 B. C. • Greece: Used figs to fatten geese. • Rome: Used in large banquets. • Jewish: Reference as far back as Moses where it was argued for centuries its place in the Kosher diet. • France: Haute’s Grand Cuisine

  3. Foie Gras In The United States • First domestic foie gras farm opened in 1982. (Hudson Valley Foie Gras) • Sonoma Foie Gras has entered the market.

  4. Cross Breeding • Sterile crossbreed (Muscovy male / Pekin female. • Moulard duck

  5. Producing Foie Gras • Eggs hatched in spring • Females are sold • Males are fed / allowed to walk free range. • 14 weeks • Ducks begin gorging

  6. Producing Foie Gras • Amount of food (corn) is slowly / steadily increased. • Between 25th and 31st day of gorging. • Ducks are processed.

  7. Purchasing • Sold in grades (graded by producer), based on size, shape, texture & appearance. • Extra or A – light in color, no flaws, firm. Must weight at least 1 ½ lbs. • 1st Class or B – doesn’t meet the criteria of “A” has some blood marks, no green blemishes, firm. Weights between 1-1.2 lbs. • 2nd Class or C – doesn’t meet the criteria of “B”, has blood and blemishes. Slightly less than a pound. • 3rd Class – All other fattened liver. Fibrous, grainy.

  8. Preparation • Storage • Fresh, in vacuum pack for up to 2 weeks. • Store in coldest part of refrigerator. • Cleaning • Soak in milk or salt water to draw out blood / make liver more pliable. • Separate lobes and remove all veins. • Marinate • Soak in sauterne, madeira, white port, cognac.

  9. Cooking Foie Gras Can be served hot or cold.

  10. High Heat: Sautee Or Grill. • Slice Medallions. • Sear over high heat to caramelize. • Best to use “A” grade.

  11. Low Heat Cooking (Terrines/Pate) • Terrine mold in bain marie/ 100 for app. 45 min/ Thin layer of fat on top. • Poach wrapped in cheesecloth / stock. • Reduce stock / emulsify with fat for sauce. • Best to use “B” grade.

  12. Serving Foie Gras • Appetizers – 2 to 3 oz. portion • Entrée – 5 to 6 oz. portion

  13. Accompaniments • Acid fruits / vegetables • Berries, rhubarb, beets • Sweet/acidic reductions • Port • Balsamic • Orange • Rich breads • Brioche • Pain de Mie

  14. Wine Depends On Preparation • Light bodied reds : Pinot Noir • Crisp/acidic whites : Gewurztraminer • Sweet/viscous whites : Riesling, Sauternes, Muscat

  15. Classical Presentations • Bloc Foie Gras Avec Morceaux • Foie Gras pate in chunks. • Parfait De Foie Gras • 75% Foie Gras, 25% Chicken Livers. • Foie Gras Entier • Made with the whole liver, pressed. • Au Torchon • Wrapped in cheesecloth/porous towel.

  16. Truffles

  17. Tuber Melanosporum – French Black Truffle • Tuber Magnatum – Italian White Truffle Sub-Terranial Fungus Flower

  18. Type / Region • Black – France, in Perigord (southwest region) & Provence. • White – Italy, Piedmont District (Alba region).

  19. Foraging Methods • Foragers use dogs or pigs to sniff out truffles. • Found near / around oak trees. • Season in winter to early spring (summer). • Found 2 – 3 feet underground.

  20. Purchasing / StorageInfusion • Look for truffles to be firm & pungent in smell. • Store in a cool dry area. • Infuse flavor • Rice • Eggs

  21. Cooking With Truffles • Black • Raw • Fortified wines & mirepoix. • Sweating to release flavor. • White • Shaved raw as a garnish.

  22. Truffle Products • Oil – Black or white steeped in olive oil. • Butter – French butter, whipped with truffle peels. • Truffle paste – pureed trimmings with fat.

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