Aquitaine Foie Gras

The Aquitaine Foie Gras is definitely one of the best-known French gourmet products. Indeed the South-West area has become the first region of France producing Foie Gras, even though this refined terrine made of ducks and geese' livers fattened by gavage was originally cooked in Strassburg, Alsace.

This gourmet French speciality originates from the farmers of the South-West regions of France who borrowed the Foie Gras recipe from East-European Jewis people. That is how this duck Terrine - also made with goose - has eventually become an essential part of the French gastronomy!

The traditional production of a fine and tasty Aquitaine Foie Gras requires much time and know-how. The cramming of ducks and geese only begins during the 12th week after having bred the poultry in the open air. Then, as said in the French official definition of Foie Gras, the period of fattening lasts 2 weeks for ducks and 3 for geese. The flavour of the resulting fine pâté is described as rich, buttery and delicate. Lovers of flavourful dishes would prefer the Duck Foie Gras whilst Goose Foie Gras seems softer and tangiest.

Originally known as a luxury product, the Foie Gras is generally served as starter or side dish, in quite small quantity, on its own with toasts or sweet French brioche. In many Aquitaine restaurants you can also relish the gourmet pate with fig, plum, or raspberry marmalade. Great Chefs and inventive cooks even like to elaborate Foie Gras dishes like the Rossini-style Steak (with sliced Foie Gras atop a tender steak). The common wines to accompany the famous Aquitaine speciality are dessert wines such as a Bordeaux Sauternes, Muscat or Tokay. But some foodies prefer Foie Gras with a spicy white wine such as a Gewurtztraminer from Alsace.