Confit of foie gras, in cans

Believe it or not, the French make very good canned foie gras and they are about the most consumed type of foie gras (called confit because of the slow cooking method), not only because of the delicate flavour of the liver being preserved but also because it is the most practical - chill, take out from the frigo, open the both ends of the can, slide out and voila! Instant gourmet cuisine.

Most supermarket chains in France produce their own lines for consumers, often in two different grades (price is a good indicator). They also stock brands from producers. For something special, one can often buy from speciality stores but the difference in prices would often make you think twice (though the taste is arguably better, only to the dicerning tongues).

Here are some...

 This is from a speciality store selling products from regional producers, guarantee of authenticity

 This is a common supermarket grade - believe it or not, tasting ten times better than any foie gras that I have tasted in Malaysia so far (even from expensive restaurants)...

 A slightly better quality type from local French producers (this one with port wine)

Those that come in glass jar are much better: this one has a famous chef lending his name to the marketing (also a supermarket brand). If you are at lost, always look for the AOP or AOC label, indicator of its geographic origin, a seal of authenticity (observe the small blue label with yellow fringe on the jar sealer above)

Once taken out from the can, they are cut with a special wire cutter (or any slim warmed blade) to avoid damaging the buttery consistency of the foie gras. Serve cold with toasted bread, savoury jams (usually onion jams but apricot and peach jams do equally well) and if you have, a swivel of balsamic reduction syrup....and to drink? Being a festive food, classically champagne if you are toasting, if not, a good Sauterne (classic choice) or any sweet wine like Monbazillac...They are often eaten at the beginning of a meal...bonne fête.