1. Foie Gras Fattened liver of a goose or duck. Originates in Egypt.

2. History Egypt: Evidence as far back as 2500 B. C. Egypt: Evidence as far back as 2500 B. C. Greece: Used figs to fatten geese. Greece: Used figs to fatten geese. Rome: Used in large banquets. Rome: Used in large banquets. Jewish: Reference as far back as Moses where it was argued for centuries its place in the Kosher diet. Jewish: Reference as far back as Moses where it was argued for centuries its place in the Kosher diet. France: Haute’s Grand Cuisine France: Haute’s Grand Cuisine

3. Foie Gras In The United States First domestic foie gras farm opened in 1982. (Hudson Valley Foie Gras) First domestic foie gras farm opened in 1982. (Hudson Valley Foie Gras) Sonoma Foie Gras has entered the market. Sonoma Foie Gras has entered the market.

4. Cross Breeding  Sterile crossbreed (Muscovy male / Pekin female.  Moulard duck

5. Producing Foie Gras  Eggs hatched in spring  Females are sold  Males are fed / allowed to walk free range.  14 weeks  Ducks begin gorging

6. Producing Foie Gras  Amount of food (corn) is slowly / steadily increased.  Between 25 th and 31 st day of gorging.  Ducks are processed.

7. Purchasing  Sold in grades (graded by producer), based on size, shape, texture & appearance.  Extra or A – light in color, no flaws, firm. Must weight at least 1 ½ lbs.  1 st Class or B – doesn’t meet the criteria of “A” has some blood marks, no green blemishes, firm. Weights between 1-1.2 lbs.  2 nd Class or C – doesn’t meet the criteria of “B”, has blood and blemishes. Slightly less than a pound.  3 rd Class – All other fattened liver. Fibrous, grainy.

8. Preparation  Storage  Fresh, in vacuum pack for up to 2 weeks.  Store in coldest part of refrigerator.  Cleaning  Soak in milk or salt water to draw out blood / make liver more pliable.  Separate lobes and remove all veins.  Marinate  Soak in sauterne, madeira, white port, cognac.

9. Cooking Foie Gras Can be served hot or cold.

10. High Heat: Sautee Or Grill. High Heat: Sautee Or Grill.  Slice Medallions.  Sear over high heat to caramelize.  Best to use “A” grade.

11. Low Heat Cooking (Terrines/Pate) Low Heat Cooking (Terrines/Pate)  Terrine mold in bain marie/ 100  for app. 45 min/ Thin layer of fat on top.  Poach wrapped in cheesecloth / stock.  Reduce stock / emulsify with fat for sauce.  Best to use “B” grade.

12. Serving Foie Gras Appetizers – 2 to 3 oz. portion Appetizers – 2 to 3 oz. portion Entrée – 5 to 6 oz. portion Entrée – 5 to 6 oz. portion

13. Accompaniments  Acid fruits / vegetables  Berries, rhubarb, beets  Sweet/acidic reductions  Port  Balsamic  Orange  Rich breads  Brioche  Pain de Mie

14. Wine Depends On Preparation  Light bodied reds : Pinot Noir  Crisp/acidic whites : Gewurztraminer  Sweet/viscous whites : Riesling, Sauternes, Muscat

15. Classical Presentations Bloc Foie Gras Avec Morceaux Bloc Foie Gras Avec Morceaux Foie Gras pate in chunks. Foie Gras pate in chunks. Parfait De Foie Gras Parfait De Foie Gras 75% Foie Gras, 25% Chicken Livers. 75% Foie Gras, 25% Chicken Livers. Foie Gras Entier Foie Gras Entier Made with the whole liver, pressed. Made with the whole liver, pressed. Au Torchon Au Torchon Wrapped in cheesecloth/porous towel. Wrapped in cheesecloth/porous towel.

16. Truffles

17. Sub-Terranial Fungus Flower Tuber Melanosporum – French Black TruffleTuber Melanosporum – French Black Truffle Tuber Magnatum – Italian White TruffleTuber Magnatum – Italian White Truffle

18. Type / Region Black – France, in Perigord (southwest region) & Provence. Black – France, in Perigord (southwest region) & Provence. White – Italy, Piedmont District (Alba region). White – Italy, Piedmont District (Alba region).

19. Foraging Methods  Foragers use dogs or pigs to sniff out truffles.  Found near / around oak trees.  Season in winter to early spring (summer).  Found 2 – 3 feet underground.

20. Purchasing / Storage Infusion  Look for truffles to be firm & pungent in smell.  Store in a cool dry area.  Infuse flavor  Rice  Eggs

21. Cooking With Truffles  Black  Raw  Fortified wines & mirepoix.  Sweating to release flavor.  White  Shaved raw as a garnish.

22. Truffle Products  Oil – Black or white steeped in olive oil.  Butter – French butter, whipped with truffle peels.  Truffle paste – pureed trimmings with fat.