Duck foie gras Make duck a celebration!
Raw foie gras
Foie gras is a natural product, so size, colour and texture vary from one piece to the next.
These characteristics also vary between birds, and from one farm to another. They can be particularly affected by weather conditions during rearing, for example (high heat, cold weather etc.).
Although two foies gras will never be exactly the same, categories have been created to describe raw foie gras according to its characteristics.
These allow us to classify each liver according to quality, and therefore the best use to which it can be put.
Even within the same quality level, being a naturally derived product, the properties of a foie gras may vary slightly from one product to another.
Foie gras ready to serve
Foie gras can be prepared in several different ways. Raw foie gras is seasoned (salt, pepper and sometimes other ingredients such as alcohol or fruit) and then packed before being cooked. The cooking stage is crucial, as it determines the texture of the foie gras: - pasteurized, the product is semi-preserved, kept between 0°C and +4°C. It is said to be semi-cooked, and its texture is generally more melt-in-the-mouth than that of canned foie gras. - sterilized, it is canned and can be stored easily, thanks to its long shelf-life and preservation at room temperature. Depending on how you wish to serve it (aperitif, starter, main course), the target portion cost and the desired taste, there is a ready-to-serve foie gras to suit every need, whether the user is a restaurateur, baker, butcher or caterer. To meet every need, there are several categories of ready-to-serve foies gras (characteristics below).