Foie gras is loved by people all across the world. However, the lovers of foie gras are often seen enjoying it at a gourmet restaurant and not trying it themselves. But, with the right technique, the right type of foie gras, and a great recipe, you will be a French cuisine specialist in not time. So, what is the best type of foie gras?

Typically, there are different types of foie gras available today that you can try. The two factors that differentiate foie gras production from the other one is:

• What animal liver is used for the foie gras production
• The method used for preservation in foie gras production

Foie gras production varies as per the type of meat you are using and what dishes it would use. Finding the best Foie Gras can be a daunting task. However, there is still one thing that you can do is read more about the different types of foie gras so that you can find the one that suits your palette.

Different Type Of Foie Gras

Foie gras is a delicacy around the world. To make the Luxurious disease, you need the liver of the duck or goose. Since the Foie Gras means “Fat Liver,” the birds fed more than the normal to get the enlarged fatty liver. Here are different types of foie gras you can try in today’s world:

Animal Liver Use

·       Goose Liver

Traditionally, people choose the goose for the Foie Gras Production. The Foie Gras made with goose liver have a silky and smooth texture. Moreover, many prefer goose foie gras because of its rich flavor and creamy.

·       Duck Liver

The Duck liver’s use for the foie gras production provides a different texture and flavor than the Goose Foie gras. The Duck Foie Gras has a rustic texture. Most people who love the Duck foie gras consider the taste of duck foie gras earthier and pronounced than the goose foie gras.

Preservation Method Use In Foie Gras Production

·       Foie Gras Entier

Foie Gras entirely uses no extra additives or mixes for the preservation of the duck or goose liver. The whole liver of the duck or goose is cooked and preserved in blocks. Many people choose the Foie Gras Entier just because it gives them the raw taste of a bird’s liver, as no additives and mixes are used.

·       Bloc Foie Gras

To make Bloc foie gras traditionally, you need to cut the liver into smaller pieces. In the next step, you need to whip and condensed the amount of liver together into blocks.

·       Mousse Foie Gras

For preparing the moose Foie Gras, You need to ground the live pieces and convert them into a puree. After that, whip the puree until it gets converted to a mousse.