Comments on: Foie Gras / Fattened Duck Liver

By: Leonides Aranzamendez

Leonides Aranzamendez — Sun, 16 May 2010 10:46:12 +0000

I seared 2 cuts from my 2.24 lb Fresh from D’Artagnan and it was awesome and delicious ! not bad for first attempt….Happy cooking….

By: Gerry Sudbury

Gerry Sudbury — Fri, 29 Jan 2010 10:45:22 +0000

I have a holiday home in the Dordogne area of France and have eaten foie gras regularly there. In order to clear my conscience I have watched production methods and have never seen anything resembling cruelty. Duck farms abound in our region and the ducks and geese always look happy and healthy and roam free. The only problem I have is with visitors taking high moral ground based on ignorance. I spend time and energy educating them because I can’t bear to think that they miss out on this wonderful treat. I have just ordered my first raw foie from a local butcher in Surrey and will be making my first foie gras. I know that I could save leftovers in small kilner jars but am a little nervous of this. Can anyone tell me if it’s freezable? This is of course assuming that there will be left overs.

By: Marissa

Marissa — Wed, 06 Jan 2010 03:46:49 +0000

This is a very helpful post as hubby and I will be trying the foie gras buffet at Mandarin for our wedding anniversary. We’ve never tasted it before but I have friends who love it so I decided it is something we need to try.

By: Samuel

Samuel — Mon, 07 Dec 2009 16:21:29 +0000

Dear Marketman,

I reached your forum by hazard I have to say and I was extremely pleased to read the various rich and instructive exchanges on it.
Foie Gras is unfairly suffering from the lack of knowledge of its detractors indeed. For vegetarians, making luxury food out of an animal seems like provocation and I understand their point of view, but talking about cruelty and blaming people for eating foie gras is unacceptable !
Should you have more questions about foie gras, I would be very pleased to answer you!

I am just back from the Philippines and I have discovered that Philippinos can find everything they love in food in the pan seared foie gras : a crispy surface with gamy taste, an onctuous texture in the middle close to beancurd with still a gamy and very rich taste ! In addition, some natural components and minerals in it make them crazy about it ! it is what Japanese would call UMAMI !

Nevertheless, it must be a good foie gras indeed and you have really picked the one ! The Flash freezing method of RougiÃ© is blocking the cells of the liver at -50Â°C less than 1h after the slaughtering of the duck. Thus, you get in your kitchen a less than one our fresh foie gras when defrost correctly (ideally overnight in your fridge). Remember, if the foie gras is melting, it means a problem happened (too old, containing bacterias, frozen and not flash frozen, refrost and defrost, etc…)

If you want to be sure to get a very nice slice of foie gras on a buffet for a reasonable price, I recommend you go to Mandarin Oriental Makati, they are starting (since friday 4th of Dec 2009) to have RougiÃ© foie gras free flow !!!

I would be so happy if you could contact me.

By: Grace

Grace — Sun, 21 Sep 2008 16:39:40 +0000

Once again you’ve been a great help MM. I love foie gras (pan fried one) but am also not happy with the how it was produced as what they say, so thanks to the informative sites that you posted.