Quote:
Originally Posted by Inmem58
I knew it would be a different just didn't know how much of a difference. I really want to try foir gras but can't find it anywhere. Also, it's kinda ****ed up how it's made. I'm sure I would just try it once and not get it again.
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Less difference, if any between mousse and pate, which might have been what you were asking.
Foie Gras means fattened liver. It can be prepared in numerous ways. Pate de Fois Gras or Mousse de Fois du Canard refers to 'creamed' liver of a duck. The former is fattened. The latter not necessarily.
As FMB states, the fattened liver can similarly simply be sauteed or even deep fried like chicken livers if you want to mix up high brow and low brow.