Wherein, "gras" means top quality, and the status of foie gras in French cuisine is evident. This famous dish pushes the romance of French cuisine to the extreme, and some people even say that foie gras is the most suitable western dish for women.
Foie gras is usually eaten lightly sautéed over low heat and served with port wine or a dark sauce. Another way to eat foie gras is to "specialize" it, which is a mixture of other ingredients, usually cooked and cooled, then sliced and served cold, or drizzled with a sauce. Ingredients typically added to this type of foie gras include cognac, apple brandy (armagnac), port and truffles.
The ingredients for this famous dish are hard to come by, starting with the careful selection of geese born in the spring, which are "stuffed" with a mixture of wheat, corn, fat and salt-based feed, at least 1 kilogram of which is stuffed every day for at least four weeks until their livers have been enlarged. These livers typically weigh 700 grams to 900 grams.
In addition, the color of the foie gras is important, as wounded or damaged foie gras is not used, and only those that are pure goose or duck liver can be called "foiegras".
However, even after selecting the right foie gras, preserving it is an important part of the process. It is said that fresh foie gras can only be kept for 24 hours at a temperature of between 0 and 2 degrees Celsius.
DeDa's specialtiesDeDa's foie gras is made with apples as an ingredient. Apples are a common ingredient used to remove grease in western cuisine. After special treatment, apples will give off a special flavor, sour and sweet.
Cooking skillsThe delicate foie gras requires a lot of cooking skills from the chef, and mastering the fire is a big test. German chefs in the cooking of foie gras has an unwritten rule, in a small fire frying foie gras, the chef can only turn the foie gras once, so as to fully ensure the tenderness of the meat and nutritional value.
France is recognized as a gourmet paradise, and foie gras is one of the most amazing dishes. According to the definition of France's most famous gastronomic encyclopedia, larousse gastronomipue, foie gras is "the liver of geese or ducks fattened in a special way." Some may have a problem with this method of force-feeding, but for those who love foie gras, there is no comparison to this luxurious delicacy. "Joy has tracked down some of the best foie gras in Beijing, so you can enjoy the melt-in-your-mouth flavor and learn a little about goose fat at the same time.
Foie gras is actually not a French specialty. The ancient Egyptians long ago discovered that wild geese would eat large amounts of food before migrating, storing energy in their livers for the long flight. And wild geese caught during this time are the most flavorful. Naturally, people immediately thought of force-feeding (the Chinese have long used this method to make duck meat more flavorful). It spread from Egypt to Rome and then to France. Nowadays the most famous foie gras comes from southwestern France and Strasbourg, and gourmets still argue over which place makes better foie gras. Recently, China has joined the fray: farms in Shandong and Yunnan both produce foie gras with a flavor so authentic that even the French have to admit it. This is truly remarkable.
There are now a number of restaurants in Beijing that serve foie gras, and they don't do it quite the same way. Our food intelligence staff tracked it down and made our recommendations. You'll know whether you're eating foie gras terrine or pan-fried foie gras when you taste the delicacy based on our recommendations. Foie gras is a delicacy that is constantly changing with culinary trends. If you want to eat foie gras with a Chinese flavor, go to "Chang'an One" (made in china) and try their original pan-fried and then wrapped in fennel powder and coriander eat foie gras with sesame seed cake, Yang Li mud hot and sour sauce and shredded green onion, very Beijing duck flavor. Aria tries a modern take on traditional French restaurant fare, with foie gras and truffles served with cherries, sauternes terrine and slices of creme fraiche, and it's no slouch either.
Of course, if you don't want to travel that far, you can buy ready-to-eat foie gras at the store. But beware, if the can says "mousse" or "cr ème de foie gras," it's not 100 percent pure foie gras. For pure foie gras, you have to go for "bloc de foie grasd'oie". Another option is to buy prepared foie gras at a restaurant.
A word of warning: foie gras is not cheap to try, but a little bit goes a long way. Plus, we don't have to worry about what foie gras does to your cardiovascular health. According to the people who make it, foie gras is high in unsaturated fats (aka good fats), which are also said to be good for the heart. Of course, everything in moderation