There are several types of foie gras. Very often, we prefer goose, duck liver instead. However, each has decent taste. Duck liver has a more pronounced flavor and is less expensive than goose. How to choose the foie gras?

Types of foie gras

There are three types of foie gras:

• Crude from which we prepare a paste or fried in a pan. Stored in a cool place, it must be free of blemishes and soft to the touch.
• Freshly made it necessary to consume the food for several days. It is usually sold in the form of a paste in a jar or in a special plastic wrap.
• Semi foie gras obtained by autoclaving, can be stored for several weeks.

  

Some facts about the foie gras

• If you are hungry, buy a block of foie gras at an affordable price.
• For the preparation of the liver was triturated with water, the resulting mass is poured into a mold and after a certain time, the dish is ready.
• Foie gras with spices made from compressed pieces of liver.
• Whole foie gras prepared from a single piece of the liver and is much more expensive.
• Buying foie gras, you can see on the packaging of the place of origin of goods. If it stated that the duck liver from the south-eastern part of France, you can not doubt it.
• Availability of quality mark «Label Rouge» (Red Mark) indicates that breeding birds occurs on clear criteria: the cultivation lasts ninety one day, then two weeks the bird fed only whole grains of maize. Sign of the «Label Rouge» on the packaging indicates the high quality of the goods.