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ARMAGNAC: Famous brandy produced in Gascony, where a large percentage of French foie gras is produced. For recipes, try using an aged Armagnac instead of Cognac.
BRAISED FOIE GRAS: Cooked in a closed pan using little liquid. Typically grade A-foie gras is used for this preparation.
FOIE GRAS: A fattened goose or duck liver.
FRESH FOIE GRAS: In the US, fresh foie gras is raw and sold in vacuum packs.
FOIE GRAS AU TORCHON: A recipe where the foie gras is rolled into a piece of cheese cloth, cooked in a meat or vegetable bouillon or stock, and chilled before serving.
FOIE GRAS BUTTER: A blend of equal parts of foie gras and butter; can also incorporate spices.
FOIE GRAS MI-CUIT: Partially cooked or half cooked, pasteurized and/or canned.
MAGRET: The breast of the foie gras duck.
MIREPOIX: A blend of coarsely chopped carrots, onions, and celery, which is usually sautèed slowly in butter and used as the basis of flavoring for sauces, soups, braising liquid and other dishes.
POACHED FOIE GRAS: Cooked in a gently simmering liquid. This method allows flavors to be infused into the foie gras, and the low heat prevents excessive loss of fat. Assuming the foie gras will be kept whole, Grade-A foie gras is recommended for poaching.
SEARED FOIE GRAS: Cooked very quickly at very high heat, with or without added oil, butter or fat. Too much fat can cause the foie gras slice to melt quickly. Lightly flouring each slice helps prevent the foie gras from melting. Grade-A or B foie gras is recommended for searing.
TERRINE OF FOIE GRAS (TERRINE DE FOIE GRAS): Foie gras cooked in a mold; usually served chilled. Grade-A foie gras is generally favored for terrine recipes.