It is a miracle of nature. This goose foie gras, the only ethical foie gras in the world, is made in Extremaduraand New York chef Dan Barber is in love with it.
The farm that makes Eduardo Sousa manages this foie gras, although his father launched it, of Danish origin and knowledgeable about the technique that he later transmitted to his son.
The Egyptians already observed that the geese that stopped on the Nile River to rest had a lot of fat, a fatty liver, and learned the technique of foie production. Also, the Sephardim who inhabited the Iberian Peninsula settled in the migratory passages of the birds for this reason.
During the migration season, in late autumn, geese need to accumulate fat to migrate, redoubling the consumption of acorns, olives, herbs, and fruits of the pasture. This is where this foie was born: natural, ecological and without the gavage method of the French, based on forced feeding for rapid fattening.
The farm, located in Pallares (Fuente de Cantos), is the area of “quedá” where geese in their migratory currents stop looking for a shelter with food, protection, and water.
This Extremaduran gray goose differs from the others in that it is born free and inherits the instinct of migration. This makes it generate fat weighing between 450-500 grams compared to other industrialists in the market that weigh two kilograms — a limited production and once every year.
Meadow, acorn and grass, three words that define the goose foie gras of Eduardo Sousa, which was awarded as the best in the world at the International Food Exhibition in Paris (SIAL) in 2006. Also, it is listed as decent food by ANPAE, National Association of Ethical Food Producers, for its respect for the environment, its ecology, animal welfare, and corporate social responsibility.
Prepare this agroecological foie with almond tiles baked over low heat, providing that crispy touch with the creaminess of this unique product.
- One whole Natural Foie Gras terrine by Oca Eduardo Sousa
For the tiles (15-20 units)
- 125 g of sugar
- 40 g flour
- 65 g rolled almonds
- 50 g butter
- 50 g of orange juice
- Zest of an orange
- Wild red fruits
- With the help of a barilla, mix the sugar, almonds, orange juice, orange zest, and previously melted butter. Once all mixed and unified, add the flour and mix.
- Let the mixture stand for 10 minutes. Place a baking paper on a tray and arrange a tablespoon of the dough. Leave a separation because they increase their size.
- Bake at 180 degrees until golden brown.
- Remove the tray from the oven and let cool. If we want to shape it, we quickly place the almond tiles on, for example, a bottle smeared with oil.
- Let the foie temper for a few minutes outside the refrigerator, and with the help of an excellent knife, we take it out of the bowl. We cut whole slices and reserve.
- Take a tile, place the goose foie inside and cover with another excellent clay.
- Present vertically and eat quickly so that the tile keeps its crunchy next to the unique creaminess of wild goose foie.