When it comes to the softer side of charcuterie that is, preserved meats other than whole cured cuts and dry sausages, the lines are a little blurred. How much do you really know about the blended, shredded and layered delights that are pâtés, terrines and foie Gras.
What are the big differences between these classiccharcuterie plate or appetizer spread, and howdo you serve them?
Patéis meat or vegetables ground into a paste and seasoned.Patécan come from a variety of sources such as poultry, game, beef, seafood, lamb or pork.
Foie Grasispatémade from the fattened liver of geese or ducks.
Foie Gras :
Foie Gras is French for “fat liver,” and this delicacy is made from the livers of specially fattened geese or duck.
Foie Gras is considered an ultimate culinary delight. You will find a Foie Gras in every house mostly during the holidays such as Christmas and New Year’s Eve.
It is eaten raw, half-cooked or cooked, eaten alone or as an accompaniment to other dishes like meat.Under French law “Foie Gras is part of the protected cultural and gastronomic heritage in France.By fatty liver means the liver of a duck or a goose specially fattened by gavage “. His flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver.
France is the first world-class Foie Gras production is 18820 tons. Foie Gras is produced mainly in three distinct regions of Aquitaine, Midi Pyrenees, Pays de Loire (92%) Brittany and Poitou Charente for the rest of the production.
There are two species of foie Gras.:
- Pinkish, the Goose Foie Gras is delicate and subtle flavor.Its texture is creamy and smooth.
- Orange-beige color, Duck Foie Gras has a stronger taste and a more pronounced flavor than goose Foie Gras.
Pate:
Pate is an hors d’oeuvre made of seasoned ground meat, poultry, seafood, or vegetables, mixed with fat and other base ingredients, such as herbs, spices or eitherwineorbrandy(oftenCognacorArmagnac).
Pate can have a smooth or coarse texture. Pate is often served baked in a crust (en croute) or molded in a terrine. Some Pates are finished with a garnish for flavoring such as chopped nuts. Pate may be served molded or unmolded, hot or cold, but tends to develop its best flavor after being chilled.
How should you serve pâté or Foie Gras? Good bread of course, and wine!
It is important to have a balance with the rich flavors of pâté or Foie Gras.
You can enjoy it witha light red or white wine.
Loved, the way that was explained the deffrence between the Two delicious delicacy, thank you.
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Glenna Gould Wheatleyon 21 June 2020 at 18 h 58 min
I was first introduced to foie gras on a visit to the Pyrenees two years ago. I have some friends in France and they have a vacation home in the Pyrenees. We went during the off season. I had had foie gras at least once at another restaurant there but while in the Pyrenees, I became addicted! Knowing that I liked it after eating it a few days prior, I ordered it there. It was nothing short of amazing! The flavor was so intense! Fortunately, they had a small shop inside where they sold many of their canned products.
I bought 2 jars of canned foie gras. It’s been almost 2 years and I finally opened one. I want to have my cake and eat it too! Anyway, since they are only good for another year, I thought I better indulge soon or I will lose it to time.
It was amazing! I’m using it sparingly, so I’ve still got half a jar left plus another jar. But I’m reminded of our waitress who informed me it would not taste the same because I was served fresh foie gras. Let me tell you, I am NOT disappointed! The flavor is so delicious! I spread a bit on French bread and voila! I’m in heaven!
It DOES look super funky, though. I could not open the jar so my husband took it into his shop and solved the riddle. There appears to be a lot of bright yellow fat surrounding the actual Paté. But the fat is also tasty! Together they make a delicious condiment for French bread.
Now, all I have to do is find a foie gras source here, and I’m golden!
Reply
Vincenton 21 June 2020 at 19 h 50 min
Hello Glenna,
Thank you so much for your comment
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FAQs
Paté can come from a variety of sources such as poultry, game, beef, seafood, lamb or pork. Foie Gras is paté made from the fattened liver of geese or ducks.
What's the difference between foie gras and pate de foie gras? ›
Main Ingredient: Pâté is a broad term for various spreads or mixtures, and it can be made from meats, seafood, or vegetables. While liver is a common ingredient, it's not always the liver of ducks or geese. Foie gras specifically refers to the liver of ducks or geese that are fattened using the gavage method.
Is pate de foie gras cooked? ›
Traditional low-heat cooking methods result in terrines, pâtés, parfaits, foams and mousses of foie gras, often flavored with truffle, mushrooms or brandy such as cognac or armagnac. These slow-cooked forms of foie gras are cooled and served at or below room temperature.
What is the difference between foie gras and terrine? ›
Terrine, the preparation, is the purest experience of foie gras since the whole raw liver is packed into a terrine mold and cooked at low temperature in a water bath.
What is French pate de foie? ›
Pâté de foie gras is considered an ultimate culinary delight, the king of pâtés. Along with its pedigree comes a hefty price tag. Foie gras is French for "fat liver," and this pâté is made from the livers of specially fattened geese or duck.
What does pate de foie gras taste like? ›
Foie gras is known for its rich, buttery flavor and smooth, creamy texture. It is often described as being indulgent, with a taste that is reminiscent of duck or goose liver.
What is the closest thing to foie gras? ›
Faux gras de Gaia is very similar in texture to foie gras, but the ingredient it has in common with Parfait means that it is also a bit more similar to it in terms of taste. For variety, there is also a version of Faux gras de Gaia with cranberries.
What are the two types of foie gras? ›
The more popular of the two, duck represents 90% of the Foie Gras on the market. Goose liver: Offering a silken texture with a rich, subtle flavor that is sophisticated and almost creamy. Duck liver: More rustic in terms of both texture and flavor.
Can I eat foie gras? ›
If you do eat foie gras, you shouldn't each too much in one sitting. It's rich and high in fat, so eating an excessive amount could cause digestive upset. In addition, pregnant women and people with compromised immune systems should only eat heat-sterilized, canned foie gras.
Why is foie gras so good? ›
Why does foie gras taste so good? Foie gras tastes so good thanks to the high amount of fat present in the liver. Fat means flavour, after all! The buttery, rich and delicate meaty flavour of foie gras is what makes it such a sought after ingredient, along with its silky smooth texture.
It's an umbrella term. Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.
Is pâté de foie good for you? ›
Because of its high fat content, foie gras is rich in calories. In 28 grams of pate contains the necessary amount of vitamin B12 provided in a day. This is an important nutrient that helps the body build healthy red blood cells and maintain needed energy levels.
What is the French version of pâté? ›
Variations
| Main ingredients | French name |
|---|
| game pâté | terrine de gibier |
| goose liver pâté | pâte de foie gras |
| ham and cauliflower terrine | terrine de jambon et chou-fleur |
| ham, pork and veal terrine | terrine de jambon, porc et veau |
14 more rowsThe picture of refinement Foie Gras comes in many variations, from whole lobes, to morsels, mousses, patés, and torchons, there's no end to the delicious varieties available. Foie Gras Entier: Whole liver of duck (canard) or goose (oie), cooked and preserved, usually in a block, and contains no extra additives.
What are the three grades of foie gras? ›
All Foie Gras is made up of two lobes (one smaller than the other) that together create an oval shape. To identify Foie Gras you should know there are three grades: Grade A, Grade B, and Grade C.
Why are people against foie gras? ›
Force-feeding damages the livers of the birds so badly it induces an extremely painful disease known as hepatic lipidosis. Scientific studies also show that consumption of foie gras is associated with a fatal disease in humans called secondary amyloidosis.
What is the difference between foie gras and foie royale? ›
Foie Royale was conceived to develop an ethical and sustainable alternative to traditional foie gras. The aim was to use a naturally raised healthy duck or goose liver, from birds that had been bred for their meat, not force fed or allowed to feed to encourage an engorged liver.
