Portioned foie gras and duck foie gras and ready to cook

Goose Foie gras / duck foie gras / foie gras

In the Perigord, in the southwest of France where the truffle has its home, one distinguishes the two liver species in goose foie gras (foie gras doie) and duck foie gras (foie gras de canard).
Geese and duck goulashes were considered a delicacy in ancient Egypt as early as 2500 years ago and were introduced by the Romans in France. The majority of the total production comes from France.
Immediately afterwards follow Hungary and Bulgaria.

Goose or duck foie gras is served fried, sauteed or as a terrine.
For this purpose, the stuffing livers are processed to a filling for according to terrines and very often previously marinated with port or Armagnac.

When ordering, please note the note about fresh stuffed livers.

Rougie foie gras / foie gras / duck foie gras