Preparations
Generally, French preparations of foie gras are over low heat, as fat melts faster from the traditional goose foie gras than the duck foie gras produced in most other parts of the world. American and other New World preparations, typically employing duck foie gras, have more recipes and dish preparations for serving foie gras hot, rather than cool or cold.
In Hungary, goose foie gras traditionally is fried in goose fat, which is then poured over the foie gras and left to cool; it also is eaten warm, after being fried or roasted, with some chefs smoking the foie gras over a cherry wood fire.
In other parts of the world foie gras is served in dishes such as foie gras sushi rolls, in various forms of pasta or alongside steak tartare or atop a steak as a garnish.
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