Foie Gras

Discovering

The breast

According to the decree of 18 February 1986 : "The term " breast " is reserved for the muscles of the pectoral mass constituting the fillet, taken from a fattened duck or goose with a view to producing Foie Gras.

The breast does not include the muscle of the aiguillette and should be presented with the skin and sub-cutaneous fat covering it. The term "breast" must be supplemented by the name of the source animal".

The flesh is dark red. The meat of the duck breast is thin and low in calories at 190kcal for 100g (without the skin). The fat of the breast contains monounsaturated and polyunsaturated fatty acids considered to be effective against "bad" cholesterol.

Smoked and cut into strips, it enhances salads and is particularly delicious with a raclette or sautéed potatoes.

How should a "raw" breast be cooked ?

Make criss-cross incisions on the skin-side of the breast with the tip of a knife then cook on this same side . Throw away the fat after 5 minutes.

Or then have two options:

either flip the breast over to the flesh side, cook for 3 minutes, then salt and pepper,
or cut it into slices about 1 cm thick and pan fry or, for extra flavour, barbecue. Salt and pepper.

Smoked and dried breast

Breasts also come sliced "smoked or dried" for use in mixed salads with jacket potatoes, sauted potatoes, raclette, etc...

The confit

Confisage" is a traditional method for preserving goose or duck meat by cooking it in fat. The confit is prepared with goose or duck meat which has been fattened to make Foie Gras.

How should it be stored ?

Confits, in jars or cans, can be stored in a cool area for about 4 years.

The confit improves with age.

How should it be eaten ?

You can reheat the confit in a sauteuse or pan or even under the grill for 3 to 4 minutes.

Suggested accompaniments

with apples, Sarladaise potatoes, mushrooms
with wild rice or tagliatelle
with a grated potato cake
with white beans or lentils.