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Foie gras and caviar are two exquisite delicacies well-known for everyone who take pleasure in fine cuisine or cooking. And while they are vivid enough to be served as a stand-alone dish or appetizer, together they create an even more powerful flavor combo.
We believe that foie gras is worthy of your attention, and after this article, you will not merely want to buy caviar online, but supplement it with a package of duck or goose liver you can also find in our store.
The product known as “foie gras” is actually a liver of a goose or a duck enlarged around 10 times from an average size. The enlargement happens through a special feeding technique, which powers up an abundant diet for the birds. The feeding process is called “gavage” and implies that a goose or a duck is fed through a special tube put in the bird’s throat.
Usually, you can find foie gras as a whole or in the form of mousse or pate. This delicacy is extremely fatty, with a smooth texture and buttery flavor.
Foie gras is an old delicacy, known since Ancient Egypt times. However, nowadays, it is associated with France, where it is protected by the law as a national heritage.
The exquisite taste, complex production methods, and old-time tradition make the product one of the most famous delicacies in the world. To try it yourself, buy duck foie gras online from our store.
Usually, foie gras is sold already cooked and cured, especially if you buy something like mousse of duck foie gras by rougie. Sometimes you might find foie gras in a raw form, usually as a whole liver or in chunks called “lobes”. However, if you buy a raw product, you still need to cook or/and cure it before serving.
While foie gras is holding the title of one of the most famous delicacies, there are still a lot of ethical discussions about it. The main concern is animal cruelty: the controversial “gavage” is a force-feeding method, which inflicts pain on birds and goes beyond merely raising animals to be slaughtered for food. Hence, a number of countries and countries, including California and NYC, have banned foie gras production.
Nowadays, foie gras producers claim to switch to more ethical practices, using the migration cycles of birds instead of force-feeding. Albeit, the controversy is still here, causing some top chefs and restaurants to refuse to serve this dish completely.
Foie gras is a product high in fat, meaning it is high in calories as well. However, being a liver, it contains a lot of minerals and vitamins, for example, the delicacy is rich in vitamin B12, vitamin A, copper, and iron. At the same time, foie gras fat is unsaturated, making it a “good” type of fat, like olive oil, and helps to reduce the levels of cholesterol in your body.
As we mentioned, caviar and foie gras both have such a strong reputation, so they don’t need to be enhanced by another delicacy to win attention or endorsements. But for proficient connoisseurs, the daring combination of foie gras with caviar will bring a new vision to these two products, an unusual tasting experience, and an opportunity to make a grand gesture to impress their colleagues, friends, or significant others.
We have gathered the most interesting foie gras and caviar recipes in this article. We also added some caviar, truffles, and foie gras recipes for divine indulgence for you to experience!
Let’s start with the most obvious and plain recipe: just combining both ingredients and enjoying how fatty goose liver blends with salty, popping sturgeon roes.
To prepare this dish, you need to acquire foie gras lobes and cook them before serving. Cut them into 1-inch slices and season them with salt and pepper, but be careful not to oversalt them and cover the true taste of the delicacy. Prepare a non-stick pan and sear lobes on medium heat on each side no more than for 1 minute. You don’t need to use any oil or fat for that, as foie gras is mostly fat in its nature.
While doing that, collect the released fat from the lobes into a spoon and pour it over the slices to get a golden glaze. Pat dry the lobes on towels, and it is ready for serving!
Place foie gras lobes on a plate and garnish them with a few spoons of caviar.
Pasta foie gras would go best if topped with truffles and a drop of caviar for an even more diverse and vivid palette. For this recipe, you will need 4 ounces of foie gras, 1 spoon of caviar, 0.5 cups of dry red wine, 0.5 tablespoons of unsalted butter, 2 tablespoons of minced shallots, 1/2 black truffle, 4 ounces of pappardelle, 1/2 cup of chicken stock and spices to your taste.
So, take 1 ounce of your foei gras and slice it in half. The rest 3 ounces should be diced and slowly mixed with wine in a bowl until you turn them into a smooth mass.
Then, you need to take a 12-inch skillet and heat fat in it to saute shallots on medium until they become barely brown. Add stock and cook until it reduces by half. Then, take the skillet from the stove and add foie gras mix you have prepared beforehand. Heat it on a very low simmer for a couple of minutes. Then, season it with salt and pepper, and add truffle juice. Take it from the stove and cover it with a lid to keep it warm.
The next step is to cook pappardelle al dente and put it into the skillet. Turn the oven to low heat for a few minutes, add some truffles, and coat it with sauce.
Pasta is ready for serving! Just add on top of it a few spoons of sturgeon roes and enjoy the dish with a striking truffle, caviar, and foie gras combo!
Foie gras canapes with caviar are an easy appetizer that won’t take much time and effort from you, but will still look and taste like an exquisite, luxury dish on your dinner table. You will need simple tartlets you can get almost everywhere. Then, fill them with foie gras, add mozzarella or any other soft cheese you prefer, and put them in the oven for a few minutes. Top everything with caviar, and you have a delicious and impressive refreshment for a party!
We also found a more unorthodox recipe for your menu. You will need 2 cups of shredded cabbage, 0.5 cups of diced mango, 4 ounces of foie gras, a tin of caviar, mustard, olive oil, pear or apple cider vinegar, cayenne pepper, and salt to your taste.
First, you need to prepare the slaw beforehand to let it marinate. Mix everything except caviar and foie gras in a bowl and put it into a fridge for 2 hours.
Season the foie gras the way we described in the first recipe in this article. When serving, put slaw in a circle, and top it with foie gras and a spoon of caviar.
Foie gras is the perfect accompaniment to your gourmet dinner, especially when paired with caviar. When you order caviar and foie gras from Bester Caviar, you get to enjoy these delicacies because we provide our customers with top-quality caviar and foie gras from first-class, organic producers. However, foie gras is not the only good match for sturgeon roes: learn what cheese goes with caviar and make your party menu even more diverse!
WRITTEN BY BESTER CAVIAR USA
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