3 top tips for professionals for buying foie gras
Antoine Lelièvre, head of La Ferme du Luguen (Brittany), specialists in producing this 100% French dish, advises chefs on choosing the best product for their restaurants
Think about how you are going to cook it
“When cooked at 100°C, all foie gras looks the same, but mi-cuit, the base product is really important because it is cooked at low temperature and the organoleptic quality must be conserved. On a gustative level, it has a very particular aroma and a little salt and pepper is all that is needed not to impair it.”
Check that there is no blood
The absence of blood in the vacuum-sealed pouch proves that the duck has been slaughtered correctly. “The duck needs to have been bled for a sufficient amount of time and not too quickly”, explains the farm’s CEO.
Observe the colour of the foie gras
“Foie gras that is more or less white has been wet chilled and therefore rinsed. It has potentially remained soaked in water while a yellow foie gras has been dry chilled”, adds the Breton-based farmer.
Request information on what the ducks have been fed
“Our ducks have been raised outside on the farm for 13 to 15 weeks and then fattened for between 12 and 15 days”, Antoine Lelièvre tells us. “Our feed is the same but we force-feed them in a more gentle manner.”