What is Pate De Foie Gras?
Pate de foie gras is made using the liver of a duck or goose that has been fattened using a specialized feeding technique. The liver is blended with cream and seasonings. It has a smooth, silky texture and a rich, buttery flavor. Pate de foie gras can be served with crackers, toast points, or fresh bread.
Ingredients
Foie gras is the liver of a duck or goose that has been fattened using a specialized feeding technique. The liver has a smooth, silky texture and a rich, buttery flavor. It can be seared whole, or made into a mousse, terrine or pate.
Milk is almost always sourced come from cows. Sometimes sheep, goat, yak and water buffalo milk are used. In general, store bough milk comes from a cow, unless specified otherwise. Whole milk is white, or cream colored and has a higher fat content than skim milk and therefore a creamier and richer texture and flavor. The flavor is mild and bland with a hint of savory sweetness and is satisfying, especially due to its creaminess. Milk is served as a beverage and used in a multitude of dishes both sweet and savory.
Goose fat has been rendered from a goose and can be used in a variety of cooking applications. It has a smooth texture like soft butter, and subtle, rich flavor. It can be spread directly onto bread, or used with roasted potatoes or in dishes such as pate de foie gras.
Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Vanilla extract is a flavoring used in baked goods, candies and drinks. It is made by infusing alcohol with vanilla pods or beans. This mixture sits for some months and is then strained. It is also extracted using heat and alcohol. The result of either is a thin brown liquid that smells and tastes like vanilla. It has a rich and gentle sweetness to its flavor.
