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> Tips and Recipes > Expert Tips
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Fleur-de-Lys: You are a recognized foie gras expert and are used to serve foie gras in your gourmet restaurants. How do you select the foie gras you serve?
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Chef Duchêne: Just like Fleur de Lys, I rely on a network of traditional producers in the South-West of France. Along the years, I have met very good foie gras producers on open-air markets and gourmet fairs. All of them are small artisans, who have been specialized in traditional foie gras for generations. To me, one of the best guarantees of foie gras quality, is its origin. Always make sure it comes from a small, independent, traditional French farm. Avoid industrial foie gras by all means!
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Fleur-de-Lys: Do you serve goose or duck foie gras? Which one do you recommend?
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Chef Duchêne: I serve both. Which one is better is just a matter of preference! Duck foie gras has a strong and rich flavor, whereas goose foie gras has a delicate and gentle taste.
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Fleur-de-Lys: Could you give us some serving tips? Do you have some secrets to enhance the foie gras delicate flavors?
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Chef Duchêne: Always serve preserved foie gras cold. The best way to get the right serving temperature is to place the can in the fridge for a few hours, then open it and slice the foie gras 15 minutes before serving it. Serve it preferably at the beginning of the meal, before the palate becomes saturated with other flavors. To enhance the foie gras delicate taste, you can serve it with sweet jams, chutney or dried fruits. Just avoid acid garnish, such as vinegar dressing.
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Fleur-de-Lys: Foie gras is not always easy to slice. How do you make fine homogeneous slices?
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Chef Duchêne: Here’s the trick: take a sharp non-serrated knife, dip it in hot water, wipe it and then slice the foie gras. Try to make 7 to 10 mm slices and delicately lay them on toasts. This is the secret for a perfect presentation!
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