Fresh foie gras
Fresh fattened duck or goose liver, distinct from pâté or precooked foie gras. It has an intense flavour, delicate texture and high fat content.
What it offers and why to use it
Fresh fattened duck or goose liver, distinct from pâté or precooked foie gras. It has an intense flavour, delicate texture and high fat content. Cut even slices and start in a dry pan. Cook the centre thoroughly and control the heat so the entire piece does not melt.
Fresh fattened duck or goose liver, distinct from pâté or precooked foie gras. It has an intense flavour, delicate texture and high fat content.
From shopping to cooking
Choose
Check that it is sold fresh for cooking with clear origin and date information. Do not substitute pâté in recipes for pan-seared slices.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Cut even slices and start in a dry pan. Cook the centre thoroughly and control the heat so the entire piece does not melt.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with fresh foie gras
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