The various foie gras products and how they are made
A look at the different French foie gras products. Being unused to this product in the UK, the various forms of foie gras can be confusing at first. Here is an explanation:
1. Foie gras entier, cru is a whole, raw liver, to be prepared (i.e. to have the vein removed) and cooked, or cured by salting, by you. Scary to look at but very easy to cook and experiment with. To start yourself off, simply heat a dry frying pan and gently fry some slices or chunks of foie for a few minutes on each side. Season and serve with toast, redcurrant jelly, and dessert wine.
2. Foie gras mi-cuit may be seen on restaurant menus. It usually means fresh liver, which will be cooked for your meal, and has not been preserved in any way. The ‘mi-cuit’ (meaning half cooked), refers to the foie gras being cooked rather than raw, but not boiled in a container for 2 hours, as with most preserved versions. If you haven’t tried it, give it a go – it does not taste very liver-like, and it is absolutely divine!
There are also ‘mi-cuit’ versions of the preserves (entier & bloc), which are usually poached in their tins or jars for 30 – 40 minutes, rather than 2 hours or so. These are a completely different eating experience to the mi-cuit fresh foie in restaurants.
3. Foie gras entier, which you will find for sale in tins or jars, is whole liver (or part/s of one, depending on the size of the container), which has been seasoned with salt, pepper and cognac, and then cooked in its container.
4. Bloc de foie gras avec morceaux – ‘morceaux’ means ‘bits’. This is one step up from the plain ‘bloc’, in that it is a pâté made with minced-up foie gras, with little bits of intact liver in it. Its container, in which it has been cooked, will usually specify the percentage of ‘morceaux’ in the pate. (I am not sure how worthwhile it is to pay for these tiny morceaux, but it is a matter of personal taste…)
5. Industrially-produced Bloc de Foie Gras is a pâté made from minced up foie gras and seasoning. However, ‘fermier’ or other home-made versions of bloc are more akin to the industrially-made entier, in that the chef will make his/ her entier with one single piece of liver, and his/ her bloc with several smaller pieces of whole liver. In this instance, the ‘avec morceaux’ variety is unnecessary.
6. Goose or duck? Goose foie gras is pricier than duck (more difficult to produce, and less of it about), but lots of people prefer the duck one, anyway! Duck is supposed to be tastier, while the goose foie gras is the more delicate option. It’s up to you.
Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.
Restaurant reservations in Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.
Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.
For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Source: http://www.frenchentree.com/france-food-cuisine/displayarticle.asp?id=2363
