Valentine’s is all about being decadent! Don’t skimp on great food & wine!
Foie Gras is French for "fat liver". It is is made of the liver of a duck or goose that has been specially fattened.I love my Foie Gras seared, but restaurants also prepare it as a mousse, parfait, or pâté (lowest quality). France is the leading producer and consumer of duck and goose foie gras. In 2005, the country produced 18,450 tons of foie gras (78.5% of the world's estimated total production of 23,500 tons) of which 96% was duck liver and the rest goose liver. Top producers supplying the US are based in Canada and Hudson Valley New York.
If you order a Foie Gras appetizer at your favorite restaurant, it is essential that you pair it with a dessert/ sweet wine that cuts through the fat.
Sauternes Ice Wine Late Harvest Dessert Wine Vin doux Naturel (VDN) Port Champagne or sparkling wines