HOW TO COOK FOIE GRAS
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uh nasty... that was funny lol
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That looks just awesome, my stomach is growling all the way here in Mumbai (Bombay) India!!
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that's a goose liver btw, but ty for the post very imformative.
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hehehe.. this is fantastic Christophe! I will definately make this before I die.
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so you are an american who lives in france? i like it
JezzlyJames 6 months ago
@JezzlyJames I am born in english Canada with French ancestry from the province of Ariege, the heart of the pyreness mountains. I imigrated here 5 years ago and opened an art gallery, called Galerie Bonniere, in Saint Girons. I remember wathching my grandmother prepare fois gras in 1965. Cheers C.B.
thisisthequestion 1 week ago
I will make one of these for the upcoming party. Thank You! Btw, is it a duck or goose liver?
RoyalSaiyan 1 year ago
It is duck liver. Goose liver is about 4X the size. Here in the Pyrenees mountains where I live, the province of Ariège, the local people traditionally use duck liver. I have wittnessed locals force feed geese. But commercially available in my valley is only duck liver. thank you, enjoy. Whatever technique you use, keep in mind that it is easey to overcook, then you loose much of the flavour.
thisisthequestion 1 year ago
@thisisthequestion Hi there, I was just wondering did you do any real deviening of the liver before you cooked it or is it not very necessary with this cooking method? And I imagine that even if not much devieng is done, probably the main viens between the lobes are at least removed? Thank you! This looks sooo amaizing, think ill be cooking it today or tomorrow!
JamesTiberiusJerk 3 weeks ago
@JamesTiberiusJerk . No deviening in this case. The buthcher takes out the necessary viens. Only small viens left, and those are chewable and litterally melt in the cooking.
thisisthequestion 1 week ago