Goose or duck foie gras?

62163 Views 5/11/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

  Friendly and gourmet match between Landes and Alsace… 

 If there is one thing that will not change, and which will remain one of the great classics of our Christmas menu, it is foie gras! 

  Consumed by more than 90% of French people during the festive period, this product, the result of true peasant know-how, can today boast a privileged place on our festive tables. 

 In terrine, in sauce, in a velouté, pan-fried, semi-cooked... or simply on toast, this gastronomic darling is the perfect ambassador of our terroirs. 

 Among them, several headliners, including foie gras from Landes and foie gras from Alsace. 

 If, for the sake of form, New Aquitaine and the Grand Est compete for the recipe for foie gras, history tells that it became a specialty with the “Pâté de Contades” invented by a cook from Strasbourg for a Marshal of France and governor of Alsace in 1778. 

 Jean-Pierre Clause had the idea of making a pâté en croute filled with fine stuffing and goose foie gras, a symbol of the Alsatian region at that time. After becoming an institution on royal tables in the 19th century, foie gras then took hold in the southwest and became popular with its canning. 

 Although production there is more modest than in the South-West, the quality of the breeding and the excellence of Alsatian culinary art have largely contributed to the reputation of French foie gras. 

 Over the last thirty years, the production and sale of duck foie gras made in the Landes, or in the southwest in general, has continued to progress. 

 Why such a success ? Some say it has more character and taste than goose foie gras. It's all a question of recipe. Foie gras from Landes is seasoned with salt and pepper only, and macerated with Armagnac or Cognac, while that from Alsace is flavored with several spices and strong alcohol (Marc de Gewurtz, kirsch, etc.). 

 Let's not forget that duck farming is also much more widespread than goose farming because it is easier to raise. Less fragile, it also requires much less time before reaching maturity. And all the pieces of duck are the subject of dedicated culinary specialties. Finally, although it is heavier than its cousin (between 600g and 700g for goose compared to 450g to 600g for duck), goose liver is much more expensive. 

 All you have to do is make your choice for the Christmas holidays. One thing is certain, whether you opt for goose or duck foie gras, your guests will delight in this dish, synonymous with great gastronomic pleasure. No need to bring a large quantity, the important thing is that it is of quality and of French origin.