Foie gras in simple words is the liver of geese or ducks that are fattened just for consumption. Foie gras is originally a French cuisine however the world is now catching up. Buying foie gras is quite simple, all you need to do is sit back and discover what restaurants that are the best at this cuisine have always known.
The world’s top five producers of foie gras are France, China, United States, Hungary and Bulgaria. France makes up 80% of the entire supply in the world so for the best foie gras, France is the best. Hungary has been known to piggyback of off the methods of production of France such that their foie gras is cheaper but of a lower quality. Bulgaria has less expensive foie gras which is relatively good but you can never be sure with them. The United States is known for its sanitation and proper health code compliance however their quality is lower than of France. The Chinese have foie gras, however the cooking community does not support their production because they are unsure of the living conditions of the animals and even diseases. There is also doubt as to what animal they send to you.
Ideas For Foyers Recipes:
The specific recipe that one should look at is the recipe that has toasted foie gras that has Sauterne Gelee. For those who are unfamiliar with this particular recipe, this article has great ideas on what ingredients one needs and what preparations should be done. First, one should have a cup and a tablespoon of Sauterne and if you don’t have, use any dessert wine available.
One should also have at the very least an envelope containing unflavored gelatin and 6 ounces of duck foie gras that is chopped. One should also have one egg white at the least and a quarter cup that has crumbs from bread, half a tea spoon salt, an eight tablespoon white pepper and fifteen brioche slices or normal white bread without its crust.
After gathering all these ingredients, one may then prepare a saucepan where they should add the wine. Ensure the heat is medium then remove the pan from the heat. Next add gelatin and allow it to dissolve. After it dissolves, transfer this mixture to another container then refrigerate for a few hours. Once it is set, dice to smaller pieces and return to the fridge until it’s needed.
After that, blend the duck confit, egg white, foie gras, pepper, salt, remaining wine and bread crumbs together until its consistency is similar to mousse but not extremely smooth. After mixture is ready, smear it over the bread pieces. Afterwards, fry the bread so that you finally create toasted duck pate that has Sauterne Gelee.

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