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| − | {{Meat}} | + | {{wikipedia::Foie gras|Foie gras}} |
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| − | [[Image:Foie gras DSC00180.jpg|thumb|200px|An entire foie gras]]
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| − | '''''Foie gras''''' (pronounced /fwɑːˈgrɑː/ in English; French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by ''gavage'' (as defined by French law). ''Pâté de foie gras'' is the most famous dish prepared from it.
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| − | ''Foie gras'' is one of the most popular and well-known delicacies in French cuisine and its flavour is rich, buttery, and delicate, unlike that of a regular duck or goose liver. ''Foie gras'' can be sold whole, or prepared into mousse, parfait, or pâté. It is an important component of the dish [[Cookbook:Tournedos Rossini|''Tournedos Rossini'']] and many other ''haute cuisine'' dishes.
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| − | ==Forms of foie gras==
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| − | In France, foie gras exists in different, legally-defined forms, from the expensive to the less so:
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| − | * ''foie gras entier'' (whole foie gras), made of one or two whole liver lobes; either cooked (''cuit''), semi-cooked (''mi-cuit''), or fresh (''frais'');
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| − | * ''foie gras'', made of pieces of livers reassembled together;
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| − | * ''bloc de foie gras'', a fully-cooked, moulded block composed of 98% or more foie gras; if termed ''avec morceaux'' ("with pieces"), it must contain at least 50% ''foie gras'' pieces for goose, and 30% for duck.
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| − | Additionally, there exist ''pâté de foie gras''; ''mousse de foie gras'' (both must contain 50% or more foie gras); ''parfait de foie gras'' (must contain 75% or more foie gras); and other preparations (no legal obligation established).
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| − | Fully cooked preparations are generally sold in either glass containers or metal cans for long-term preservation. Whole, fresh ''foie gras'' is usually unavailable in France, except in some producers' markets in the producing regions. Frozen whole ''foie gras'' is sometimes sold in French supermarkets.
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| − | Whole ''foie gras'' is readily available from gourmet retailers in Quebec, the United States, Hungary, Australia, Argentina and regions with a sizeable market for the product. In US, raw ''foie gras'' is classified as Grade A, B or C, with Grade A typically being the best for searing.
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| − | [[Category:Meat and poultry|{{PAGENAME}}]]
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| − | [[Category:Poultry recipes|{{PAGENAME}}]]
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