Foie gras is a high-grade food in the eyes of many people, and is sold in Western restaurants more expensive than steak. Foie gras tastes mellow and rich in fat. It is a very good source of fat! But not all goose livers can be made into this French foie gras. It is professionally farmed to have that fatty liver.

Foie gras is actually the fatty liver of the goose, which is why it tastes extra fatty. But fatty liver is not good to raise, and the growth cycle of a goose is too long, in the face of such a huge demand for foie gras, many Western restaurants have slowly not use real foie gras. Instead, they have switched to duck liver! Duck liver and foie gras are similar in taste, but the price and nutritional value are worlds apart!

Now 95% of the foie gras in western restaurants is duck liver, is the store want to cut corners? In fact, it is not, even if you go to the French local eat foie gras, eat most of them are duck liver. Because duck grows faster, the cost is also low, although it will be more fishy than foie gras, but after the frying pan, plus seasoning, it's hard to eat out of the difference.

The color of duck liver will be more white, although the seasoning is not easy to eat out of the fishy taste, but a careful taste can be eaten out. The color of foie gras will cheat some pink, there is no fishy taste, but there is a light oil fragrance. Eat up the lips and teeth, a lot more delicious than duck liver. The industry uses duck liver to pretend to be foie gras, but the price is still the same expensive, be careful not to be pitched.

Duck liver as foie gras has become the industry's "unspoken rules", but this does not mean that we can not eat the real foie gras. To go to the more upscale Western restaurant, you can ask the chef to bring up the raw materials to give you a look, if you see out is duck liver, you can change a dish Oh!