Duck liver

In general, a special duck or goose liver is better known as foie gras. It is the result of special fattening of the bird and is characterized by increased fat content. The bird, which reached the age of thirteen weeks and a weight of four kilograms, is fattened with corn grain, which has necessarily been certified for the absence of gene modification.

The highest quality duck liver is supplied from three districts of France. Mulyard ducks are common in the Vendée and Loire Valley, so only duck liver is supplied from there. By the way, the most famous region - Alsace - is famous for the breed of geese of the same name.

It is worth noting that on average, the production of liver by duck is ten times higher than the production of goose foie gras. This is due to the fact that geese do not tolerate increased feeding and are more likely to get sick, which is why the price of elite liver goose is much higher. Goose liver weighs between 500 and 900 grams, while duck liver barely exceeds 600 grams.

Meanwhile, another distinctive feature of the duck liver is its bright, straightforward taste, unlike goose, which is characterized by a creamy taste and delicate aroma. However, most culinary experts use duck liver, thanks to its "rustic" taste bouquet.

There are four types of fatty duck liver on the modern market, the choice of which directly depends on the degree of readiness of the meat product. First of all, raw duck liver and fresh, which has undergone heat treatment at a low temperature - 50-60 ° C. In addition, a partially cooked duck liver is also sold, placed in a vacuum package (heat treatment at 80 ° C. Canned or fully cooked duck liver is a sterilized product that can be stored for an entire year.

By the way, in recent years, the industry has begun to produce shock-frozen duck livers. If this procedure is carried out correctly, when frying to taste, such a duck liver is almost impossible to distinguish from a raw product. However, before cooking, it is recommended to slowly defrost it in the refrigerator in order to better maintain fat and taste.

Raw duck liver deteriorates quite quickly, while in a vacuum it does not lose freshness for a week more. Be that as it may, even when purchasing products from reliable suppliers, always pay attention to the appearance of the liver. Ideally, a high-quality duck liver has a creamy pink or yellowish tint, and to the touch it should be evenly soft.

The ideal serving option for cooked duck liver is considered a baguette or brioche. This product is in good harmony with spices such as white pepper or flower salt. Experts advise combining duck liver with sweet and sour tastes, for example, fruit jelly, onion chutney or berry confitur.