Goose foie gras ◆

foie gras d’oie

What it is

Goose liver is paler, larger and finer-grained than duck: its fat cells are smaller, so it renders almost nothing in the pan or the terrine where a duck liver loses a fifth of itself. That structure is why it was the Alsatian and Périgord terrine liver long before duck took the market on price.

In the kitchen

Bring it to 18 °C before deveining — cold it shatters, warm it smears. For a terrine cook to a core of 52–55 °C and no further; past 58 °C even a goose liver breaks and floods the mould with fat.

Goes with

Fig Quince Black pepper Fleur de sel de Guérande Pear Vin de paille

Same species

Goose Goose fat Cured goose breast

In season alongside

Poularde Boudin blanc Capon Largehead hairtail (tachiuo) Tuna belly (toro) Pauillac lamb

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