When it comes to the softer side of charcuterie, that is, preserved meats other than whole cured cuts and dry sausages, the lines are a little blurred. How much do you really know about the blended, shredded and layered delights that are pâtés, terrines and foie Gras?
What are the big differences between the classic charcuterie plate or appetizer spread, and how do you serve them?
Paté is meat or vegetables ground into a paste and seasoned. Paté can come from a variety of sources such as poultry, game, beef, seafood, lamb or pork. Foie Gras is paté made from the fattened liver of geese or ducks.
So now let’s go on in detail, explaining the difference between Pate and Foie Gras
Foie Gras is French for “fat liver,” and this delicacy is made from the livers of specially fattened geese or duck.
Foie Gras is considered an ultimate culinary delight. You will find a Foie Gras in every house mostly during the holidays such as Christmas and New Year’s Eve.
It is eaten raw, half-cooked or cooked, eaten alone or as an accompaniment to other dishes like meat. Under French law “Foie
Gras is part of the protected cultural and gastronomic heritage in France. By fatty liver, we mean that the liver of a duck or a goose specially fattened by gavage “. His flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver.
France is the first world-class in Foie Gras production at 18,820 tons! Foie Gras is produced mainly in the three distinct regions of Aquitaine, Midi Pyrenees, and Pays de Loire (92%); Brittany and Poitou Charente handle the rest of the production.
There are two species of foie Gras. Slightly pink in color, the Goose Foie Gras is known for its delicate and subtle flavor. Its texture is creamy and smooth. Orange-beige in color, Duck Foie Gras has a stronger taste and a more pronounced flavor than goose Foie Gras.
Pate is an hors d’oeuvre made of seasoned ground meat, poultry, seafood, or vegetables, mixed with fat and other base ingredients, such as herbs, spices or either wine or brandy (often Cognac or Armagnac). Pate can have a smooth or coarse texture. Pate is often served baked in a crust (en croute) or molded in a terrine. Some Pates are finished with a garnish for flavoring such as chopped nuts. Pate may be served molded or unmolded, hot or cold, but tends to develop its best flavor after being chilled.
How should you serve pâté or Foie Gras? With good bread of course, and wine! It is important to have a balance with the rich flavors of pâté or Foie Gras. You can enjoy it with a light red or white wine.
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