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There are many types of foie gras, and everyone will have their own favourite. Foie gras in whatever form, however, is an expensive delicacy. If you are serving it to your friends, remember that it is a very simple dish, but one which should be afforded the utmost respect.

Foie gras should be kept in the refrigerator in its packaging for some hours before serving. For best results, remove it from the fridge 20 minutes before it is to be served. This way it should slice easily and retain its colour and its flavour.

The best way to slice foie gras is to use a non-serrated knife, which has previously been dipped into hot water. Each time a slice is cut, put the knife briefly back into the hot water, and wipe clean. To keep the foie gras fresh at the table, keep its dish on a bed of ice. Serve 50 to 70 grams (1.75 to 2.5 ozs) per person, leaving 100 to 130 grams (3.5 to 4.5 ozs) on the plate.

Socially, the most acceptable way to serve your guests foie gras is simply with bread and wine. Choose good country bread or a simple baguette. You could lightly toast the bread if you choose, but don't cut the bread or toast into small pieces. Allow your guests to cut it as they desire. Never choosefancy' bread with additives such as cheese, onion or tomato. Foie gras should be tasted for itself, and not adulterated with added flavours. An accompanying wine should have class, but not too much strength and complexity of character. You could choose a classic Sauternes, or perhaps a South-West French wine such as Jurancon, Monbazillac or a light white Bergerac.

If you want to serve a red wine, rather than the more traditional white with foie gras, consider a good Medoc or Pomerol, but avoid red wines that are too light or too young.

Learn more about this author, Colin Morley.
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