This Christmas, a beautiful homemade foie gras from Maman de Michel’s pantry graced my dining table. Doesn't it look ravishing, sitting in its bath of shimmering gold?
My co-worker, Michel, hails from the southwest of France, where I'm quite sure every household and restaurant boasts of its very own recipe for homemade foie gras or rillettes. For isn't the southwest region of France is the largest producer of foie gras in the world?
Michel’s mother preserves her own foie gras every year. Her traditional recipe comprises a whole liver (foie gras entier) that has been de-veined, cleaned, seasoned and cooked in its own fat. This is foie gras in its purest form.
She uses duck liver because its more flavourful than the goose. Not only does she make the foie gras, she also does the canning herself. How cool is that?
She uses duck liver because its more flavourful than the goose. Not only does she make the foie gras, she also does the canning herself. How cool is that?
Merci beaucoup, Michel! Joyeux Noel et bonne année!
