Goose liver – quintessential French cuisine

Mar 25 • France • 42 Views • Comments Off on Goose liver – quintessential French cuisine

France is also known worldwide by its unique cuisine. Fattening goose liver is one of France’s unique culinary elite. In French, foie gras also means fatty liver, or fattening goose liver. This is one of the specialties of this beautiful country. During the celestial season, geese and ducks are capable of accumulating fat in the body, especially the fat surrounding the liver to provide long-term energy to warm areas.

Today, France is the largest consumer and producer of fatty liver in the world. This dish is globally famous and popular in European and American countries. The demand for fatty liver consumption throughout France is nearly 20,000 tons / year.

The geese are raised by stuffing too much dry corn grain to get the big liver. People raise geese on a farm under a strict regime, especially during fattening for two weeks in the third month, so that the liver will produce fat. The most famous goose liver is produced in the Perigord region – Southwestern France.

In France, Christmas and New Year is the time when people consume goose liver the most. Foie gras can be eaten with toast, and can be accompanied by a sweetness level such as a level of fruit, or an apple, and usually go with sweet white wines and  Sauternes alcohol. Excellent goose liver by the typical fatty butter layer in foie gras. People have processed foie gras into many delicious and strange dishes.

Foie gras are often known for their famous pate. Goose liver pate is light brown and has a leaner fat than other pate types thanks to an iridescent layer of golden fat. Pate is sweet, cool and elegant but not salty, and very tasty. This best dish is simply used with a special kind of bread, baked through to make the surface to shrink, the outside is slightly brittle but not hard, the intestine is still soft. You can also use double-grilled golden sandwiches.

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