A normal goose or duck liver is usually small and not significant to a culinary chef or a gourmet. I will be telling you now about the fatty liver of the geese and ducks, or in French: “Foie gras de canard” ( fatty duck liver ) and “Foie gras d’oie” ( fatty goose liver ). Foie gras is French and means literary fatty liver.
If you see a restaurant offering you “pan –fried foie gras” and “pâté de foie gras” or, as the English speaking would say, “ foie gras pâté “ , it is not clear, but very sure that you are given a duck liver instead of a goose, which is a twilight for the customer as they often are told that it is a goose liver. Worse is, if the “pâté”, or also “terrine” is called just terrine de foie gras, the cook probably has used duck and not goose liver, and maybe even used other ingredients than just 100 % fatty duck or fatty goose liver. Of course, the connoisseur would recognize, if there were other ingredients used than fatty liver.

• It is known that the duck liver is bigger than the goose liver.
• The duck liver is darker than the one of a goose , which is pale.
• The diameter cut of the center of a goose liver yields a rounder shape than the one of the duck liver, which looks like a half moon shape.
• The pan-fried goose liver is more firm than the pan-fried duck liver.
• The duck liver has a more distinguished “poultry liver taste” than the one fron the goose, which tastes milder and a bit sweeter and creamier.
• The loss of fat after frying a duck liver is higher than by the goose liver.

Now, why is the goose liver much more expensive and more precious than the one from the smaller plume poultry? ( With pillows it is the other way around: the duck down are more expensive as they are softer than those from their big cousins called the geese ). The duck liver has been longer in the French country style kitchens than the goose liver.
But soon the French farmers learned that goose liver (the fatty one ) is also very delicious. But just…. The ducks are more reliable in laying eggs than the geese, and the geese are much harder to raise. They also eat more!! So to produce ducks is easier than to get geese hatched. Also the chefs do rather like to use the meat of a duck for their culinary creativity than the one of a goose. The goose meat is larger, hence requires a longer cooking process, which is more challenging for a chef. A duck breast is just about the right size for one persons main course, but the goose breast is larger and would produce “end cuts”, not to say waste.

But what ever fatty liver, if it is well prepared, they both taste delicious.

You can very easily recognize, whether you have been really served a goose liver or a duck liver, if you look very, very deep in the chef’s eyes when you ask:
“ How can you guarantee me that this is really a goose, and not a duck liver? ”
He should answer: “I can show you the most recent invoice of my supplier !”

In Thailand is apparently only one supplier importing the goose liver, and the brand is Rougie from France, which is pretty much the most famous brand in Europe.

Goose liver ? come to Casa Pascal…

With culinary regards,
Pascal Schnyder

The animal must be born, raised and slaughtered in Kobe, otherwise it can not be called and sold as such. That means not every Wagyu beef is a Japanese Kobe beef. Wagyu breeds and cross breeds with Wagyu cattle and other cattle such as Angus in the USA or Hereford in Australia are common and can not be offered as Kobe beef. Even in Matsusaka the Wagyu beef is not sold as Kobe, but as Matsusaka beef, which is actually claiming to be even better than Kobe. Such thing like “Kobe beef from Australia” or where so ever do not have anything in common with the original Kobe.

A great difference between Kobe beef and other Wagyu breeds beef are the fat and the distribution of the fat. The presence of significant ratios of oleaginous fat versus saturated fat and the high percentage of both Omega 3 fatty acids and Omega 6 fatty acids, combined with an evenness in marbling unmatched in any other cattle, yields a meat that is not only significantly more tender and flavorful but also much lower in cholesterol and saturated fat than the meat of other breeds of cattle. The fats in Wagyu also have a significantly lower melting point, 7 degrees Celsius; which means the fat literally melts in the mouth. The strange and unique thing is that the Wagyu breed does not display any horns…..

Marbling:

• The marbling ( fat streams between the muscle meat ) is responsible for the tenderness and flavor of the meat.
• The marbling grade is given after the cattle was slaughtered and the rib eye cut. According to the rib eye marbling, the whole cattle is then given the marbling score. That is actually a bit unfair, as if for example 5 rib eyes from 5 different cattle are all given the score 9, that does not guarantee that all 5 tenderloins or rump steaks of those cattle are same tender. They might be less or more tender. Which means, if you really are relying on marbling grades, you could only order a rib eye steak….
• In Australia marbling scores are 3-9
• In Japan marbling scores are 3-16

Pascal Schnyder

Swiss Farmer's Buffet Night Invitation Letter & Menu

Swiss Farmer’s Buffet Night

In honor of the Swiss national Day Kim and Pascal take utmost pleasure inviting you to join a very special diner buffet with live music ‘Duo Cocktail’ at only 555 Baht per person. Monday, August 1. 2011, 6pm – 11pm At Casa Pascal Restaurant. Everyone is very welcome !

Download the invitation letter

Summer Night Music Concert Flyer

Presented by Tenor Kim Jun Man and his friends

Romantic Italian Opera Arias, Neapolitan Canzone and more …

Download the Flyer | Download the Menu

Photos

Jazz Night Kim

30 Photos

Jazz Night Pascal

16 Photos

Jazz Night Charles

78 Photos

Opera Night Pascal

71 Photos

Opera High Resolution All

87 Photos

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