Foie Gras is best enjoyed at the start of a meal when your taste buds are at their most receptive.
However, there is a growing trend for serving it as a main course with a hot accompaniment.
The five golden rules for eating Foie Gras
Rule n°1: temperature
We recommend letting your Foie Gras sit for 40 to 60 minutes at room temperature before eating. This will allow all of the subtle aromas and delicate tastes to develop. If it's too cold, it won’t be buttery and the aromas will be muted.
Rule n°2: removing from the container
Put the Foie Gras in hot water for a few moments to make removing it from the container easier (jar, tub).
Rule n°3: slicing
To maintain the fine texture of Foie Gras, it must be cut very carefully with a non-serrated knife with a very thin blade just before eating. Run the knife blade under hot water and dry it after cutting each slice. You can also use a butter cutter wire for perfect slices.
Rule n°4: presentation
Foie Gras must be served on cooled plates. We recommend serving about 50 to 70 g per person as an appetiser and 100 to 130 g as a main course.
Rule n°5: eating
Protect your taste buds! Avoid strong-tasting drinks like spirits and don't eat salty biscuits before the Foie Gras.
A rich, healthy food
"The people of the Gers, Haute-Garonne and surrounding departments, all big consumers of duck fat, Foie Gras and confit, have among the lowest coronary mortality (cardiovascular diseases) rates and the highest life expectancy in France". (Renaud, de Lorgeril, 1994, In "Le Régime santé" by Serge Renaud, published by Odile Jacob).
This is what American researchers and Dr Serge Renaud, a specialist on the topic, have called the "French paradox".
Foie Gras is rich in unsaturated fatty acids.
Their consumption is recommended as part of our diet because they lower bad cholesterol levels.
This may explain the exceptional longevity of the residents of southwestern France.
