Foie gras is often used to create a delicate pate.
Foie gras is a delicacy that originated in France and remains popular in the culinary traditions of the country. Usually force feeding ducks or goose to produce a fatty liver that is then prepared in a variety of ways is desired by many French chefs and decried by many animal rights activists. No matter what the controversy is, consuming foie gras in your own home is a delicate treat, but the meat should be fresh before preparation.
Instructions
1. Feel the surface of the meat with your fingers. If there are dried areas, lumps that should not be there, or extremely slimy regions, the liver has gone bad.
2. Smell the meat thoroughly, on both sides. If the odor is strong, mustry or smells off, the foie gras has turned bad.
3. Examine the outside of the meat. The foie gras, if it is extremely fatty, will be a creamy white color. If it is a less fatty foie gras, the liver will only be a pale grey color. If there is any discoloration or spots on the liver, discard it immediately.
4. Ask the butcher or producer where you purchased the meat when it was packaged and if it has been refrigerated or frozen. If the liver has been kept refrigerated for longer than three to four days, the chances of it being bad increase exponentially.
5. Examine the packaging for the best before date. If the meat is past the best before date, discard it, as it most likely has become off.
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