French for fatty liver, this decadent, expensive food product is made by using a controversial force-feeding process known as gavage, in which corn is fed to ducks and geese (primarily to the hybrid male Mulard ducks) through a feeding tube.
The livers of birds which are force-fed in this way are enlarged and full of a buttery, slightly sweet fat. Foie gras is prepared by melting the livers in their own juices with a sprinkle of salt, resulting in a supple product. Usually served chilled and in scoops or slices, the texture is similar to that of ice cream.
VARIATIONS OF Foie gras
MOST ICONIC Foie gras
View moreProbably the simplest and best-known variety of these canapés is the one where chicken liver pate is spread on baguette slices. Besides this basic option, the liver can be fried, cut up in slices, then served on top of a bread base with walnuts or onion jam, but it can also be served without a base as bite-sized liver pieces enveloped in fried bacon.
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This French delicacy is one of the most common ways to prepare foie gras. In this case, seasoned and raw foie gras de canard or duck foie gras is pressed into a terrine container or any similar container, and it is then left to marinate drizzled with some Sauternes wine or Armagnac on top.
After marinating for some time, the terrine is placed inside a water bath and baked before it is weighted down to give the dish its distinctive fatty layer on the surface. It is a common practice to chill the cooked terrine de foie gras for a couple of days or more before consumption.
MOST ICONIC Terrine de foie gras de canard
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This French classic combines duck liver, eggs, butter and milk into a creamy mixture that is infused with Port wine. The combination is vigorously mixed until it turns into a delicate, airy foam that is later cooked over a bain-marie bath. To preserve it, the mousse is topped with a thick layer of fat.
Always served well chilled, mousse de foie de canard au Porto is mainly enjoyed as an appetizer accompanied by crispy, rustic bread, and it pairs best with light-bodied red wines or medium-bodied dry white wines.
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Pan-seared foie gras is a simple but elegant French dish that is typically enjoyed on special and festive occasions. It is prepared with a thick slice of foie gras that is shortly seared, preferably on duck fat, and is then merely seasoned with salt and pepper.
The juices from the foie gras are then usually combined with fresh or dry fruit, whiskey, and wines such as Riesling, Port, Sherry, or Sauternes. It is recommended to pair foie gras poêlé with dessert or dry wines.
MOST ICONIC Foie gras poêlé
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Mousse de foie gras is a French delicacy made with slices of sautéed duck or goose foie gras that are processed into a smooth, light, and spreadable paste with ingredients such as softened butter, béchamel sauce, or crème fraiche (a thick, slightly sour cream).
This dish typically uses the cheaper (grade B or C) foie gras, and it is usually seasoned with salt and black pepper and flavored with the tart Pomme de Vie apple brandy, orange-flavored Grand Marnier, or port wine. A simple, yet elegant appetizer, foie gras mousse is incredibly versatile.
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Pieds paquets, meaning feet and packets of tripe, is one of the finest and most unique dishes of Provençal cuisine. The dish is a specialty of Marseille and Sisteron, consisting of stewed lamb's feet and tripe that are filled with carrots, garlic, onions, salt pork, and herbs.
Slowly simmered, the meat becomes so tender that it almost melts in the mouth. Originally, pieds paquets was invented out of poverty, in times when meat was scarce and every part of the animal had to be used. Today, chefs from Sisteron suggest that the dish should be prepared a day in advance, and it is recommended to cook it for at least seven hours.
MOST ICONIC Pieds paquets
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Sautéed calf’s liver belongs to the classic Lyonnaise cuisine that highlights the use of authentic, local ingredients, which are prepared using traditional cooking techniques. The main components of this classic are sautéed, caramelized onions and calf’s liver.
Prepared with hefty amounts of butter, the dish is traditionally deglazed with vinegar, providing acidity to the sweet onions and earthy liver. Lastly, Lyon-style liver is served garnished with chopped parsley and accompanied by roasted or mashed potatoes.
MOST ICONIC Foie de veau à la Lyonnaise
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Andouillette is a French specialty sausage made with pork meat and intestines, onions, wine, pepper, and other seasonings. The sausage contains parts of pig's colon, which is the reason why it is considered to be an acquired taste, as it has an intense, unusual smell which is described by some people as reminiscent of urine.
The sausage can be served hot or cold, and it can be barbecued, boiled, or pan-fried. It is traditionally accompanied by vegetables in red wine sauce or roasted potatoes with a fresh salad on the side.
MOST ICONIC Andouillette
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Tripes à la mode de Caen or Caen-style tripe is a popular French stew that has been familiar since the Middle Ages. It combines tripe, a mix of French herbs, spices, cow's feet, apple brandy, cider, and vegetables to produce a flavorful and hearty meal.
The ingredients are layered in a traditional clay pot known as tripière–the lid is placed on top of the pot and sealed with a paste made from flour and water. The dish is simmered for hours until all of the flavors combine and the stew is transformed into a delicious and comforting meal.
MOST ICONIC Tripes à la mode de Caen
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