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| Foie Gras Liver | By preparation | Specialties | ||
|
Duck Liver Goose Liver |
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Fully-Cooked Micuit | Terrine | Torchon Raw Foie Gras: Sliced | Whole |
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Duck:
Confit Cassoulet | Magret Duck/Goose: Fat | Mousse |
| By origin & brand | ||||
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Canada & USA:
Hudson Valley |
Marky's |
Terroirs D'Antan France: Bizac | Rougie | Marky's |
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| Perfect accompaniment: French Crepes | Toasts | ||||
Duck liver is more rustic, with a stronger taste. Goose liver is softer, more delicate, more creamlike. Sliced and ready to be served, the liver is much appreciated cold but not frozen - it must be taken out of the refrigerator 15 minutes before being savoured on slices of farmhouse bread slightly roasted. Serve it with a Sauternes, a champagne or a light red wine.
Bizac, France
Bizac Mousse of Goose Liver 11.2 oz.
Mousse of Goose Liver Fully-cooked - ready to eat - 11.2 oz/320 gr by Bizac, France.
030813
$30.35
Bizac Block of Goose Foie Gras - Liver w/3% Truffles 5.1 oz.
Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 5.1 oz/145 gr by ...
030710
$52.41