Foie Gras

Foie Gras 18

Wild Mushroom Fricassée, Thyme Persillade, Foie Gras Truffle Emulsion

Foie Gras – (FWAH GRAH) “fat liver”  - the enlarged liver from a goose or duck that has been force-fed and fattened over a period of 4 to 5 months. These specially bred fowl are not permitted to exercise, which combined with the over-eating, creates a huge fatty liver. The liver is then soaked overnight in milk, water or port. It is then drained and marinated in a mixture usually consisting of Armagnac, port, padeira and seasonings. Then it is cooked, usually by baking. Foie Gras is very expensive and has an extraordinarily rich flavor with a silky smooth texture.

Fricassée – (FRIHK-uh-see) a dish of meat, usually chicken, that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.

Thyme – (TIME) a perennial herb native to southern Europe and the Mediterranean. It is a bush with gray/green leaves giving off the pungent minty, light lemon aroma. It is used in cooking to add flavor to vegetables, meat, poultry, fish dishes, soups and cream sauces.

Persillade – (pehr-see-YAHD) mixture of parsley, garlic and olive oil

Emulsion – (ih-MUHL-shuhn) a mixture of one liquid with another that do not usually combine smoothly (ex. oil and water, mayonnaise, etc.)

Wine Pairings:

BTG: Domain Arlaud Bourgogne, Pinot Noir

Botttles: Domaine Drouhin, Dundee Hills, Willamette Valley, Oregon, 2002

 Dujac Pere & Fils, Morey-St-Denis, Burgundy, Pinot Noir, 2007

 Paul Jaboulet Aine, Crozes Hermitage, ‘Les Jalets’