The Ultimate in Fine Dining: How to Make Homemade Foie Gras, One of the “World’s Three Great Delicacies”

Along with truffles and caviar, foie gras is considered one of the world’s three great delicacies and a luxury dish. It is often regarded as a special food available only at fine-dining restaurants or luxury hotels, but it can readily be prepared at home with the necessary ingredients. Here is how to make homemade foie gras for a distinctive anniversary celebration.

Simply put, foie gras is the fatty liver of a goose. Each goose yields only about 150 g of foie gras, and it is divided into three grades—A, B, and C—according to quality. Top-grade foie gras has a rich flavor like soft butter. Synonymous with French haute cuisine, foie gras is a fixture at banquets and events, and French foie gras is the most famous. Foie gras readily available in South Korea costs around 50,000 won for 145 g at online stores.

A more affordable foie gras dish is “foie gras de canard,” made by feeding ducks large amounts of corn to fatten their livers until they weigh as much as 450 g. Because it is produced from ducks, it offers a less expensive alternative to goose liver foie gras.

A recipe for “foie gras canapés,” a party dish made with convenient canned foie gras.

*Ingredients: canned foie gras, crackers or sandwich bread, mayonnaise, sugar, salt, onion, butter, fruit jam, baby leafy greens

1. Melt butter in a pan, add the finely chopped onion, and sauté until caramel-colored.

2. Place the foie gras, sautéed onion, a little mayonnaise, sugar, and salt in a bowl and mix to make a foie gras mousse.

3. Spread a thin layer of fruit jam on each cracker and top with the foie gras mousse.

4. Finish the foie gras canapés by garnishing them with baby leafy greens or herbs.

[Fam Times = Reporter So Yun-seo]