From France's celebrated Perigord region... masterfully prepared goose liver... incomparably rich... sumptuously smooth... intensely flavorful. Foie Gras... a term used to describe a goose or duck liver. This choice fowl from the Perigord region is fed specified types of corn in abundance, which accounts for its unique flavor. Foie gras should be cut into thin slices immediately prior to serving. This will allow its extraordinary, rich flavor to be preserved. One may choose to serve foie gras with thin slices of buttered toast and wine. What wines accompany the Foie Gras best? There are those who prefer the vintages Sauternes, Juraçon or Monbazillac, whose mellowness goes well with that of foie gras. There are those who prefer stronger wines, more invigorating, like Bordeaux, Cahors or Madiran which "scrape" the palette a little & offer a pleasant contrast to the foie gras. |