Foie Gras in the Poitou-Charente





Now, writing about Foie Gras is a little bit difficult for me as I am a vegetarian.

But, as it is apparently really very nice I thought I will try not to think about it too hard and you will still have the enjoyment reading about the different Livers you can find here in the Poitou-Charente.



A lot of people, outside of France, I am sure think it's quite cruel the way this dish is produced.

Here in France it is a kind of must have food for a lot of occasions and most people love it. I have heard that in fact the french law states that it is a protected part of the country's culture. (Only the french can come up with something like that regarding food….)

How is Foie Gras actually made?

It is made using the livers of ducks or geese. The birds are fattened by being force fed corn for about 2 weeks and this results in the liver's taste being richer and more buttery than other livers.

The duck liver will give you a coarser texture, so really the geese liver is considered finer and you will have to pay more for it.

You can purchase these livers in a number of different ways, as the more liver it contains, it will be more expensive to buy.



You can buy Foie Gras entier, which is made with one or two whole livers and is available either cooked or semi-cooked.

Then there is the Bloc of livers which is a fully cooked, moulded block composed of 98% or more and the Bloc of livers which contain little pieces of at least 50% goose and 30% of duck.

Everybody knows the Pate and Mousse, which must contain 50% or more of either goose or ducks liver.

And then you have the Parfait de foie gras with 75% or more liver, which is quite often served on grilled toast with a fruity jam or compote and pine.

Hopefully you know a little more about the livers of the geese and the ducks and you can make up your own mind if you are going to eat it or buy it as a little present for someone back home.

Don't think too hard about it, either enjoy it or don't……



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