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How to Judge, Prepare, and Marinate Foie Gras

How to Judge, Prepare, and Marinate Foie Gras

Grades of foie gras, from left to right: A, B, C

Culinary Institute of America

Foie gras is one of the world’s great luxury items. The earliest records of foie gras go back to 2500 B.C.E. The tombs dedicated to Ti, an Egyptian counselor to the Pharaoh, show scenes of Egyptians hand-feeding figs to geese.

The first published recipe for pâté de foie gras appeared in Le Cuisinier Gascon, a cookbook published in 1747. Jean-Pierre Clause developed another classic preparation in Strasbourg. He took a foie gras and truffles, wrapped them in a pastry case, and baked the dish. Escoffier included a version of this same dish, Pâté Strasbourgeois, in Le Guide Culinaire.

Today, foie gras is produced from both geese and ducks. Fresh foie gras is finally available to chefs in the United States. Izzy Yanay, an Israeli who moved to the United States in 1981, is currently producing domestic foie gras from the moulard duck, a hybrid breed resulting from crossbreeding Muscovy (or Barbary) and Pekin ducks.

1. Grades of Foie Gras
2. Working with Foie Gras Upon Arrival
3. Marinating Foie Gras

For classification of foie gras grades, go to the next page >>