The other night I was watching one of my favorite cooking shows, and the chef introduced a special ingredient--fois gras. A fan of food channels and fine dining, I had heard of fois gras, and had seen it used in recipes, yet was never quite sure what it really was. Imagining that many people feel this way, I set out to do a little bit of research into this gourmet fascination.

Fois Gras--The Main Ingredient

Fois Gras, translated from the French, means simply “fattened liver.” Geese or ducks are fed in such a way that their liver becomes overly large. Think of the last time you cooked a turkey or a chicken, and you removed the giblets. Imagine that liver at about 10 times its size, weighing between one and two pounds. This is a good indication of the look and consistency of fois gras.

Many people have experienced either duck or goose fois gras served cold as a pate. It is often made into canapes and served as an appetizer. The fresh variety is harder to come by, and is quite expensive, making it a particularly special treat for those who enjoy fois gras.

In America, duck fois gras is the only variety that can be freshly ordered. Fresh fois gras has been described as having the taste and texture of butter. Since the liver is made mostly of fat, there are special methods that should be used for preparing. It should be kept a room temperature before slicing and, if it is the main part of your meal, it should be the last thing prepared and served, since it cooks very quickly.