Coss Posted April 22, 2004 Report Share Posted April 22, 2004 Is force fed Fois Gras more or less flavoursome than ordinary Duck Liver Pate. What's your take? Cheers Coss Link to comment Share on other sites More sharing options...
Old Hippie Posted April 22, 2004 Report Share Posted April 22, 2004 Thought Frois Gra was Goose liver? Not that it really matters, organs are organs...all taste good... Link to comment Share on other sites More sharing options...
Guest Posted April 22, 2004 Report Share Posted April 22, 2004 Hi OH. You are correct. Fois Gras also usually has the addition of truffles in the mixture, which are very expensive, and will alter the taste, for the better, me thinks. HT Link to comment Share on other sites More sharing options...
Nervous_Dog Posted April 22, 2004 Report Share Posted April 22, 2004 What about champagne, or brandy, aren''t they in there too somewhere? JNB Link to comment Share on other sites More sharing options...
Coss Posted April 22, 2004 Author Report Share Posted April 22, 2004 Yes Fois Gras is force fed goose's liver, but the alternative and cheaper is duck and not force fed. cheers Coss Link to comment Share on other sites More sharing options...
dvarpala Posted April 22, 2004 Report Share Posted April 22, 2004 coss said:Is force fed Fois Gras more or less flavoursome than ordinary Duck Liver Pate. What's your take? My take is that Fois Gras is better, but I won't eat it, because of the moral implications. For me, the force feeding is excessive cruelty, and is unacceptable. Same goes for veal crates. Link to comment Share on other sites More sharing options...
BelgianBoy Posted April 22, 2004 Report Share Posted April 22, 2004 coss, Foie gras is the top ( = correct spelling ) and I can happily confirm that the GF also likes it Best served with a cooled glas of Sauternes or a glass of old port...... yummyyyyyyy As for duck liver, its not even considered an alternative here. BB licking Link to comment Share on other sites More sharing options...
elef Posted April 22, 2004 Report Share Posted April 22, 2004 Hi, I prefer foie gras with a red Bourgogne (burgundy) - maybe an old Rioja can be an alternative! elef Link to comment Share on other sites More sharing options...
elef Posted April 22, 2004 Report Share Posted April 22, 2004 BTW, foie = liver gras = fat Link to comment Share on other sites More sharing options...
BelgianBoy Posted April 22, 2004 Report Share Posted April 22, 2004 elef said:Hi, I prefer foie gras with a red Bourgogne (burgundy) - maybe an old Rioja can be an alternative! elef Actually, that is up to you, but not rightly so...... Foie gras needs a sweetener to break down the fat, red wine does not do that trick.... As for the truffles mentionned by HT, that must be something added for export to the US, as it is 'not done' here..... BB advising Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.