Foie gras
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Foie gras is best known as a product of South-West France but is traditional in several areas, including the Spanish Basque country. It is the liver of geese or ducks that have been specially fed to produce an enlarged, extremely fatty liver.
A characteristic ingredient of ritzy restaurant menus, it is not widely available however it can be found in some speciality retailers in several formats for eating at home.
Look for fresh or mi-cuit (partially preserved) foie gras. Canned foie gras products, particularly canned pâtés, do not offer good value for money.
Foie gras is commonly used to make terrines and in this context works particularly well with chicken, rabbit and mushrooms.
Small slices can also be fried for serving as a luxurious garnish on top of other dishes, such as roast salmon, or with good quality toast, perhaps made from brioche.
Foie gras can also be cut into bite-sized pieces and used to flavour risotto.
Look for fresh or mi-cuit (partially preserved) foie gras. Canned foie gras products, particularly canned pâtés, do not offer good value for money.
Foie gras is commonly used to make terrines and in this context works particularly well with chicken, rabbit and mushrooms.
Small slices can also be fried for serving as a luxurious garnish on top of other dishes, such as roast salmon, or with good quality toast, perhaps made from brioche.
Foie gras can also be cut into bite-sized pieces and used to flavour risotto.
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