What Is Foie Gras And Where You Could Try It Except Paris
Foie gras goose liver (or duck) according to French agrarian law, it is a protected cultural and gastronomic heritage of France. Goose foie gras has a subtle creamy taste and a softer consistency than a duck, which in turn has a pronounced musky aroma and rich taste. From the history of the occurrence of foie gras
For the first time eating a fatty liver of domestic birds fed with a special way, the Egyptians became about 4000 years ago. Residents of the Nile Valley noticed that the geese and ducks migrating through their area stopped in order to fence in front of a long flight nutritious figs, which abound these lands.
To taste the liver of migratory birds turned out to be greasier and lush, than the liver of domestic ducks and geese, so the Egyptians began to force their domestic birds with sweet fruits. The fattening continued for several weeks and, thus, the Egyptians received a juicy, soft and fatty liver. After a similar method of feeding the poultry “migrated” to the Romans, however, after the fall of the Roman Empire, goose liver temporarily disappeared from European cuisine, and only a few Gallic farmers continued to grow domestic waterfowl using this method. It is well-known that the technology of production of fat goose liver was practiced by Jewish poultry. They also began to grow geese and ducks on forced fattening, but not for liver, but for fat, since the laws of kashrut do not allow them to use pork fat for frying. The fattened poultry the Jews left for themselves, and the “non-skinny” liver was sold to the side. In the 15th-16th centuries, the pate of the tender goose or duck liver became one of the most popular delicacies in Europe. The first detailed recipes for cooking this dish appeared in the French culinary books of the XVII-XVIII centuries. That is why it is customary to consider France as the homeland of the foie gras. The literal translation of foie gras (French foie gras) means “greasy liver.” The very word “liver” foie “came from the Latin word fig (fig) ficus Nevertheless, at the present time, the name foie gras does not justify itself to the full extent, as producers of bait for fattening use not figs, but, as a rule, a mixture of crushed boiled corn, soy and vitamin supplements.
The foie gras paste of the goose liver (oie) is one of the favorite delicacies of many gourmets in the world. It has an exquisite creamy taste and a softer consistency than the paste from the duck liver (canard). In turn, the paste from the duck liver has a pronounced specific musk flavor and saturated taste. Currently, about 90% of the world’s production of foie gras falls on the duck liver, since the method of obtaining it is less expensive, and the price for duck paste is pleasant. Species of foie gras in France The most expensive of all kinds of foie gras is the whole liver Le foie gras entier. The foyer-game entier consists of two parts of the liver, or at least one fraction. Le foie gras entier large pieces of liver of different birds, pressed together (on the label is often written: avec morceaux with slices). Le bloc de foie gras consists of pieces of foie gras (at least 30% for a duck, at least 50% for goose) of different animals and just liver of the same animals. The least prestigious option and as a consequence of the low cost. Foie gras cru crude liver, intended for frying. Exports are practically non-existent. Foie gras mi-cuit (half-baked foie gras) is a whole liver which is poured directly into the jars with boiling bird fat. She only has time to “catch” a little, and as soon as the fat cools down, the bank is sealed. This precious product is stored for no more than several weeks and is also almost not exported. Foie gras cuit (baked foie gras) is a bird liver, which is pro-marinated in a mixture of salt and spices, heated in a water bath to 110-120C and packed in glass or metal jars, also with a small amount of hot fat. Such canned food is kept in the cold. They have a fairly long shelf life, and with time the foie gras baked like good wine gets better.
Regions of production of foie gras The main producer and consumer of foie gras is France. As of 2005, the volume of production of this delicacy in France amounted to 18,450 tons, or 79% of the total world production. Then followed by Hungary, Bulgaria, the USA, Canada, China and other countries. Currently, in France, the production of foie gras specializes in the regions of Gascon, Perigor and Alsace, where there is a real cult of this dish. In Alsace, a special breed of geese is grown the Strasbourg, giving liver up to 1200 grams. In the area of the ancient town of Sarl, in Perigor, even a bronze monument has been erected to the geese who have glorified this land. In Toulouse produce a very delicate foie gras with ivory color. The main part of the production is supplied by farm family farms specializing in cultivation
3 places to try foie gras in US
(3324 Steiner St San Francisco, CA 94123 b/t Chestnut St & Lombard St Marina/Cow Hollo)
_Isa has a wonderful patio area that is romantic and heated. They have a particularly well thought out restaurant week menu, but you can get a reasonably priced meal otherwise as well.
Dishes that are particularly good:
Their duck breast - seared to medium rare perfection. I don’t particularly care for their side salad though.
Their foie gras - absolutely delicious.
Their complementary bread is warm, plentiful, and freshly baked.
I don’t love their potato wrapped sea bass, and I’m eager to try their lamb dish. Service is warm, and while the patio is lovely, every table I’ve sat at during my multiple trips to Isa has been incredibly rickety. During restaurant week, you’re really squeezed together as well. But Isa is worth any bumps you may experience._
(88 Madison Ave (at 29th Street), Нью-Йорк, NY Italian Restaurant)
The Corcoran Group: Warm and enticing Italian restaurant. Try the Mozzarella In Carrozza followed by the Short Rib Agnolotti or the Duck & Foie Gras Ravioli. Try not to fill up on the delicious bread basket.
Food NetworkFood Network: Scarpetta, Scott Contant’s seasonally-inspired Italian restaurant, serves delicious dishes like Creamy Polenta, Duck & Foie Gras Ravioli and his signature Spaghetti.
MuskanMuskan: Best dishes were the yellowtail appetizer and duck fois gras ravioli. If the pistachio cake is on the menu, forget about your carb free diet and indulge. The extra calories will be worth it.
(687 NE 79th St Miami, FL 33138 )
Marky’s Gourmet is a one of a kind store located in an area of Miami that’s completely unsuspecting where a few years ago, you could argue, was the ghetto; don’t get me wrong…it’s still a rough neighborhood but it’s better than it was before and it’s getting better at a snail’s pace. I’ve been around this area for some time now and this intersection has been dictacting what happens in the area in a quarter mile in each direction. Head west and you’re in the heart of Little Haiti, also a an area screaming to improving its’ surroundings, but make sure you keep your doors locked and windows shut at night cause the night walkers are omnipresent.
With the tear-down of the old Immigration Building on 79th Street and Biscayane, plus all the MiMo storefront upgrades taking place, Marky’s now seems like a cool hip fit place where you can go to spend your complete paycheck on things that would make your palate melt.
They carry everything Whole Foods doesn’t on a completely different tier, like $130.00 for an ounce of Beluga caviar.
How about some fresh White Truffle for $1650.00 a pound! Well in this case (see photo) you’re only getting .09 of a pound for only $148.50 which would definately wake up your Chicken Alfredo. I’ve boughten fresh black truffle here before for around half the price but they were sold out this particular day.
They have an array of really amazing seafood but of the hard to come by kind as you can see from my photos, and that’s not including their wines, cheeses, foie gras, cold cut choices that would leave Boar’s Head in the dust plus so many more items your grocery list would dream of. The list of specialty items are unending and it’s something you’ll need to experience for yourself.
Prices are high as expected but this is the top of the food chain so expect to spend a few dollars if you’re looking to impress your Saturday night guests.
Customer service has always been friendly; the owner is very knowledgeable and helpful at the same time and always happy to answer questions.
For those who can afford to shop here, it’s paradise, and to those who can’t, well there’s Sabor Tropical Supermarket about a quarter-mile west that can handle all your needs.