A question we hear often! Too little and guests remain hungry; too much slices and they won't touch the rest of the meal. Before opening a maxi jar, it's best to know just the right amount to serve as an appetizer!
Good chefs will tell you: after a foie gras terrine, it's hard to enjoy an overly fatty meat, offal or calf's liver in a rich sauce and finish with a sumptuous, sweet dessert like apple and fig pie unless you have a cast iron stomach!
Cooking always requires an element of preparation which includes the assembly of fresh quality ingredients from the fridge. It also requires knowledge of those ingredients – in this case that duck or goose liver is very rich, so an ingredient to be enjoyed in moderation!
So, just how much foie gras per person makes for a fair compromise? Let's try to answer this question that troubles so many epicureans!
Foie gras as an appetizer: what you need to ask yourself
As we have said, cooking is never easy and it's hard to estimate exactly the right amount of foie gras to satisfy each guest! Posts abound but we recommend you start by drawing up a simple checklist specifying:
- the number of people you are hosting;
- the average size of people’s appetites (a child eats less than an adult);
- the way you will present your foie gras: lollipops, toasts, salads or another dish; and
- the type of foie gras you plan to offer eg goose or duck, whole cooked foie gras or pan-fried foie gras etc.
How much foie gras per person as a starter?
It's time to get out your kitchen scales! For a canned or semi-cooked foie gras as a starter, a portion of between 60 and 80 g is quite reasonable.
Let's try to be more precise. If you serve it with a generous garnish, such as a gésier salad, 60 g will be more than sufficient. On the other hand, if you offer it solo with a few slices of toast and a variety of chutneys or fruit preserves (like fig jam) on the side, you may want to allow a little more. On the other hand, the more delicate and subtly flavored goose foie gras is generally served in smaller portions - not least because it is more expensive.
What about pan-fried foie gras?
If serving as a main course, we would usually serve a nice 120 g escalope; an appetizer needs to be lighter, so halve the quantity. The would apply if you want to try a recipe for a classic tournedos Rossini.
However, never be stingy with foie gras: it isn’t the emblem of sharing and generosity for nothing! So always allow an extra couple of slices to satisfy the insatiable gourmands!
Which foie gras is best to serve as an appetizer?
A starter sets the tone for the rest of the meal: it sharpens the taste buds and awakens the palate ahead of the main course, the centerpiece of the menu. It's best to plan for a real symphony of taste experiences!
To get your feast off to the best possible start, never skimp on quality: select a foie gras from our beautiful region of France, ensuring it is stamped with an IGP Sud-Ouest or Périgord label, the Label Rouge or the Oie du Périgord designation. These labels guarantee adherence to strict specifications and that regular controls are conducted on the farms. This is a golden rule that Foie Gras Gourmet follows to the letter for all its duck and goose foie gras!
Duck or goose liver does contain fat, and while its flavor is to be enjoyed and relished, it should also be consumed in moderation.