How to choose your Foie Gras?

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Lovers of Foie Gras with a strong flavour will prefer a Duck Foie Gras. On the other hand, those who prefer more delicate and subtle flavours will naturally choose a Goose Foie Gras.


The cooking temperature and time have an impact on the Foie Gras flavour, texture and shelf life.

​“Semi-cooked” (mi-cuit) is a low-temperature cooking method that protects the Foie Gras’ natural flavours and creamy texture. A semi-cooked Foie Gras can be stored in a cool place for 60 days when vacum packed. When jarred or canned it keeps for more than a year.

“Preserved” Foie Gras is cooked at a higher temperature so that it can be conserved in its jar or tin-can at room temperature for several years. The tin accentuates the aromas and allows the Foie Gras to age wonderfully, protected from the air and light.


“Whole” Foie Gras is the “King” of Foies Gras.

It is prepared from a whole fresh lobe or part of a lobe of liver, which is deveined and hand seasoned. The block of foie gras is prepared using pieces of emulsified foie gras.The block is creamier and can be enjoyed any time.

In both cases, foie gras is always served very cold, ideally at 2°C.
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