Foie Gras bu George Bruck

Foie Gras by George Bruck

The finest foie gras has a rich, subtle taste and melts in the mouth.

Toffsworld's foie gras is produced by George Bruck, a long established company in Strasbourg, which uses only the best goose and duck livers - and prides itself on the fact that water is not added to the product.

Inferior foie gras can contain as much as 10% water.

George Bruck also produces a superb range of truffles and truffle juice, a real gastronomic treat. All truffles used in George Brucks foie gras are the finest in the world, and come from Perigord in France.

Storage and when and how to serve Foie Gras

Foie Gras is definitely served at the beginning of a meal.

Make sure that your palate will appreciate it properly. Avoid a combination with any dish high in acidity, such as a seasoned salad or anything similar.

Foie gras should be placed in a refrigerator some hours before being served, but not in the freezer. A thin and sharp knife or spoon should be used to cut it, dipped into hot water, and wiped before cutting each slice. As a starter, serve between 40 to 60g per person. Take it out of the fridge 20 minutes before serving.

Chef's trick

To be able to pay all your attention to your guests, prepare your plate beforehand. After having sliced the Foie Gras, pour on each slice a thin sheet of madeira aspic to avoid oxydation. Back in the refrigiretor, the Foie Gras is ready to be served. Do not forget to take this out 15 minutes prior to the meal.

Do not spread Foie Gras on bread
Enjoy it with a fork and not with a knife
Because of the many rich flavours of Foie Gras, you can serve it with many wines, but avoid wines that are either too light or too young.
Champagne will add some more festivity to the party.

There is not just one type of Foie Gras, but several depending on the mode of cooking which determines the texture and the shelf-life of the finish product.

Raw liver

It should have an attractive colour, an ivory white pink or yellow one, and must be firm but soft to the touch. It should weight between 450-700g for a goose liver, and between 400-500g for a duck liver. They can be kept a week between 1° and 4°C, under paper vacuum packed.

Fresh Foie Gras

They can be kept up to 3 weeks under refrigeration at +2° +4°C. After having the gall-blader removed, livers are salted, spiced, put in their mould : Pasty Crust - Terrines - Torchon, and sightly cooked. This treatment gives them unequalled delicacy and softness.

Half preserved Foie Gras

Available in jars, tins, or thermosealed container, they can be kept for several monthes under refrigeration at +2° +4°C. This type of preparation is the best way to secure product and still keep an irreprochable gustative quality.

Preserved Foie Gras

They can be kept for several years at rooms temperature.These products are getting better through the years and develop their full flavour after one year. Usefully, they can be stored in a cool and dry place without worrying about any refrigeration. Packaging varies.

The specialities from Strasbourg :

The Goose foie gras in round pastry crust in long shape - in fancy terrines - in madeira aspic "oval crock".

Excellent for Christmas.

Foie Gras