What is Foie Gras?

The famous gastronome Curnonsky declared foie gras to be a 'pure marvel of the culinary art, a masterpiece that has assured the glory of our country'. It is made by force-feeding (known as gavage) geese or ducks with maize to enlarge their livers, practiced since Roman times whe the geese were force-fed figs.
The result is smooth, unctuous foie gras. Duck is generally considered to be superior in flavour to goose. If you want to take foie gras home, dont buy it in tins: the sterilisation process cooks it at too high a temperature and the finished product is often a mixture of liver and other meat or fat. Buy foie gras either semi-conserved (sometimes called micuit) in glass jars, which will last for several months in a refrigerator. You can also buy it in vacuum-sealed packs, which is easiest for transportation. If you want toobserve the feeding process, look for signs saying gavage: if you just want to taste it simply follow the degustation signs.