Foie gras ◆

Foie gras

What it is

Reliefs at Saqqara show Egyptians fattening geese 4,500 years ago; Rome fed them figs and called the delicacy iecur ficatum — “fig liver” — and ficatum became foie, fegato, hígado: the very word for liver in Romance languages descends from this dish.

In the kitchen

Terrine barely set and eaten with a spoon’s edge, or escalopes seared in a dry, screaming pan for a minute a side — the fat it releases is a sauce in itself. Sweetness beside it, never sugar on it.

Goes with

Fig Quince Honey Grape Black pepper

Also used with

Bagnoli truffle Woodcock Musky truffle Capon Stuffed duck neck Edible gold leaf

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