The Beginner's Guide to Foie Gras (Duck Liver)

Foie Gras, or fatty duck/goose liver is a delicacy that many cultures all over the planet have enjoyed for thousands of years. Hopefully this video helps you to better understand what it is, how to work with it and why it costs loadz of cheddar!

FULL DISCLOSURE: I WAS NOT PAID for this video, rather gifted product for the sake of experimentation and exploration for the video. This video is NOT a covert attempt at closing you on any sort of deal. I hope you can enjoy the video for what it is - an honest attempt at sharing my experience and information about Foie Gras. Cook awn! 🤘🏻 Adam

Thank you to all my guests, check them out!

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Port Mustard Reduction:
1/2 cup Veal Demi-glacé
1/4 cup Port Wine
1 tbsp Good Mustard
2 tbsp Good butter
Salt TT
1 portion Foie Gras
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TIMESTAMPS:
Intro (0:00)
What is Foie Gras? (0:30)
A Brief History of Foie Gras (0:50)
Foie Gras Controversy (2:54)
An interview with a Foie Gras Producer (4:01)
Why is Foie Gras so Expensive? (9:24)
Low vs High Heat Cooking (10:04)
How to Clean Foie Gras (10:40)
How to Cook Foie Gras (11:38)
How to Store Foie Gras (15:49)
Foie Gras Quality Grading (16:20)
How to Source Foie Gras (17:02)
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MUSIC:

[NikBando]

unreal video. Super informative. Wow. Thanks dude

[michaelkaudze]

This was a good watch! I learned stuff.

[levimosser]

I appreciate you including the video on how the animals are treated. Learned and enjoyed

[TheZambie]

Great video. Can't wait to try it!

[easyroc]

Asking a foie gras farmer if the animals are hurt during force feeding is like asking a barber if you need a haircut.

[Frankyutube]

Hey can I ask a question? Once you devein the liver. If you’re going to pan fry it, how do you reshape the lobe again? In your video the piece you deveined you cooked differently. Thanks in advance 👍 good video.

[robbienorton]

Foie Gras is amazing. I had it often when I was in Hungary

[ohgoblue]

Excellent presentation, thank you! I have a question: if i get a whole frozen liver but will use only a portion at a time, how do I go about portioning it and preserving (thaw and refreeze??)

[kengrant]

Thank you, I recall the 1st time I tried it, along with truffles, BANG: that first bite I could see while not a top soundly dish, damn, that was GOOD, again, thank you ❤

[majdhennawi]

Thank you very much I really enjoyed & learned a lot watching this video, keep going wish you all the best ❤❤

[dihexa]

Foie gras tastes soooo rich, it has this buttery, blue cheese type taste that clings to your mouth and tongue for a very long time

[RachelDeRosier]

Can you melt foie gras? I have a duck confit recipe in mind involving possibly frying it in the melted foie gras after slow-cooking it in its own fat.

[MyronTheHen]

Great video, very informative! You have a new subscriber ❤

[theblobfish]

"American Foie Gras producers run some of the most ethical facilities in the country" is a sentence that kinda says nothing. Its like calling your new album "the next album of all time"

[g]

Adam your videos are marvelously produced! Going from top to bottom, introducing them, describing how they're raised and sourced from producers, bringing in a fancy chef friend to show various way to prepare the dish along with all thee tips in a really information-dense video is brilliant! Always appreciate the work you put in!!

[painterpeter]

A favorite of mine. Along with Magret and Confit. Conserve of Foie is a great way to keep it a long time.

[savvysearch]

It’s expensive but a little goes a long way which makes it a great purchase. Also, the cruelty claims have always been exaggerated by vegan advocates where there’s a clear agenda . The farmer just confirmed what I’ve visually seen at French farms, and what many chefs have seen for themselves. Fois gras ducks are pretty well treated. And stressed ducks produce poor foie gras product. It’s in the best interest of the produce that the ducks are treated well and stress levels are kept minimum.

[hanavesela]

My family has a similar recipe but instead of duck liver we allways use rabbit liver and it tastes amazing.

[chrisreay]

I understand the arguement, however, if anyone has ever witnessed feeding time...Those ducks come mouth open and willing lol

[cjupp]

I wish I had the culinary mind that you do, Adam. This was enlightening, informative and fun to watch.