Though considered a rare delicacy in some parts of the world, foie gras is a very controversial ingredient. So much so that its use in cooking has been actively campaigned against in recent years.
Foie gras is a very specific goose or duck liver. What separates this type of liver from other duck or goose livers is that the animals are forced to eat an unhealthy amount when alive to fatten the animals up.
Naturally, many animal activists seek to eradicate foie gras from culinary practices. But if the animal has been fed ethically, some people are still more than happy to enjoy foie gras.
No matter your stance on foie gras, it is a rare, hard-to-find ingredient. Luckily, there are a few options on the markets that you can use in place of foie gras that are far more ethical or simply easier to find.
Our 3 Substitutes for Foie Gras
Foie gras is most commonly served similarly to most animal livers, either as a paté or prepared in a terrine etc. But foie gras can also be eaten raw.
Because of the very high-fat content of foie gras, it has a noticeably buttery consistency that could almost be called soft. This fat also gives the liver a much richer flavour, though it retains its meaty taste.
Here are our top 3 substitutes for foie gras:
1) Duck Liver
Since foie gras can simply be a fattier version of duck liver, then it makes sense that an alternative can be regular duck liver.
Compared to foie gras, duck liver is nowhere as near fatty, meaning that it does not have the same melt in the mouth texture.
That being said, duck liver is a lot healthier for you (because of the lack of fat) and yet still has a noticeably smooth consistency.
Duck is generally fairly gamey meat with a distinct meaty flavour. This is also true of duck liver. It is less of a unique flavour compared to foie gras, but it is still impactful and will make your dish taste meaty and delicious.
Goose Liver Too?
If you prefer goose foie gras, use goose liver instead of duck liver. However, duck liver is much easier to track down in the UK and will likely be cheaper.
2) Chicken Liver
As a general rule, chicken meat is not viewed as luxurious or high-end as goose or duck. So not only is chicken liver easier to find, but it will also be a much cheaper option.
Chicken liver is very high in protein and fat. However, this fat is much grainier and noticeably less smooth than that of foie gras, giving it a different texture.
There is a unique lightness to chicken liver that foie gras lacks.
It has a similar taste to that of duck liver in its gameness. But the flavour of chicken liver is not as strong or heavy on the palate compared to other liver varieties.
How to Stop Chicken Liver Being Gritty
The biggest downside to chicken liver is its grainy texture. To prevent this from ruining your dish, cook it with extra fat such as butter or lard to smooth out the grains.
3) Turkey Liver
If you are fan of savoury foods, then you will love turkey liver as a substitute for foie gras.
Its flavours are much stronger than other meat livers on this list, having a similar impact on your dish as foie gras. However, it still has a delicateness that will not overwhelm your dish.
Turkey livers, while not terribly fatty compared to other livers, have a very smooth consistency. It is not quite as smooth or buttery as foie gras but is a close replicate.
Where to Buy Turkey Livers
The chances are that you will not find turkey liver on your local supermarket shelf like chicken livers. They are more likely to be sold as part of other turkey offcuts at butchers or local farms.
Other Substitutes for Foie Gras
If you still want the exact taste and texture of foie gras but do not want to encourage the forced feeding of animals, there are a few ethically conscious substitutes you can use instead. Such as:
- Free-Range Foie Gras – Duck and geese are naturally large eaters, so when the animals are left to free-range or are surrounded by lots of food but are not made to eat it, they can still develop a fatty liver and create foie gras without mistreatment.
- Free-Range Pate – In some stores, free-range foie gras is sold as a paté. You will have to ensure that the paté you buy is made using ethical foie gras as it can also be made using a range of meats.
Summary
There are plenty of reasons why you may want to replace foie gras in a recipe, such as unethical practices. Chefs worldwide have been tasked with finding ethical alternatives that can replace foie gras – the best being duck liver.