Foie gras is the fattened liver of ducks or geese. In Malvasia we perform this process with corn in the traditional way. Its origin dates back to ancient Egypt. Sometimes colloquially also we speak of "foie". Normally, we are referring to the same product.
Raw: fresh (refrigerated) or deep-frozen. Prepared in semiconserva or canned as a preserved product. Choose a presentation or another is a matter of taste and the specific needs of each case.
Raw foie gras must be cooked. The presentation of deep-frozen slices Malvasia allows prepare at home a product until recently reserved for restaurants. Deep-freezing is a very quick freezing, in which the products subjected to temperatures below -40 ° C, preserve maximum physical structure of food products for long periods of time. The conservation of frozen products should be at temperatures below - 18 ° C.
The semi-preserved foie gras in vacuum-packed, canned or glass jar needs to be stored under refrigeration (0 to + 5 ° C). Refrigeration is the most widespread food conservation. It applies both to fresh products, as cured, and the semi-cooked dishes. Its main advantage is that does not produce changes in food. It has been cooked at low temperature and preferential consumption period from the date of manufacture is usually less than a year and a half.
Preserved foie gras, canned or in glass jar, benefit from the passage of time, becoming more pronounced flavors and aromas. Preserved products are fresh food products that have been sterilized, sometimes cooked, and placed in an sterile container, sealed durably and perfectly airtight. Storage in a cool, dry place allows them to enjoy preferential consumption periods up to 4 years.
|Whole Foie Gras||Whole piece, unground.|
|Terrine of Foie Gras||Cooked in terrine and takes its shape.|
|Block of Foie Gras||Intense flavor. in the version "with pieces" they account for 35% of the content.|
|Parfait of Foie||Very balanced flavor. 75% foie gras.|
|Foie Mousse||Mild flavor. Also available "with prunes" and "with truffles". 25% foie gras.|
It is a very unique meat, being a poultry but have characteristics of red meat. Some of its qualities such as aroma, originated in animal husbandry outdoor and feeding with corn.
Raw: fresh (refrigerated) or deep-frozen. Prepared: confit, cured or as paté. The best known products are magret and confit.
Duck Magret is the breast from fattened duck. It allows multiple uses: iron, BBQ, etc
Duck confit is the meat from fattened duck that is already cooked. Malvasia makes confit thighs, wings and gizzards. Is very easy: prepare duck confit in the simplest way is to heat slightly to remove excess fat and then brown it in the oven to taste. Fat is very suitable for cooking confit garnish, some potatoes for example.
A classic that has become the ideal product to enjoy duck simply: is very spreadable and can also be used in the kitchen, for example in the preparation of fillings.
They are new products that allow enjoying time at home: a meal with friends, a celebration dinner, ... this is the Roasted Duck with Foie and Truffle.
It comes from magret, and after a careful process of drying, is ready to eat tapas, salads, ... where appropriate. The natural smoking gives a very characteristic touch. Vacuum packaging is presented, in whole piece and sliced.