More About Foie Gras

Our Foie Gras collection brings the great festive speciality of France to the UK: whole duck foie gras, foie gras blocks with or without pieces, goose foie gras, Label Rouge and IGP Sud-Ouest foie gras, halal foie gras, and catering sizes up to 1kg. Brands include Montfort, Labeyrie, Delpeyrat, Larnaudie, Maistres Occitans, Toque Blanche, Pierre de Chaumeyrac and La Belle Chaurienne, along with duck confit, delivered across the UK.

Foie Gras in French Tradition

Foie gras, the liver of a specially fattened duck or goose, is the centrepiece of the French Christmas and New Year table, served as a starter with toasted bread and a glass of sweet white wine. Its heartland is the South-West of France, from the Landes and the Gers to the Périgord and Quercy, and French law has recognised foie gras as part of the country's protected cultural and gastronomic heritage since 2006. Today almost all French foie gras (around 98 to 99%) comes from ducks; goose foie gras has become rare and is prized for its finer, more delicate taste.

Understanding the Label

French regulations define exactly what each name means:

• Foie gras entier (whole foie gras): one whole liver or one or more whole lobes, simply seasoned. The most traditional choice, with the purest texture.
• Foie gras: pieces of lobes pressed together and seasoned.
• Bloc de foie gras: reconstituted, emulsified foie gras with a smooth, even texture; bloc avec morceaux contains pieces, which must make up at least 30% of the product.

Look also for the IGP Canard à foie gras du Sud-Ouest, which guarantees that the ducks were raised and processed in the South-West, and the Label Rouge, a French state-recognised mark of superior quality.

Mi-cuit or Preserved?

Mi-cuit (semi-cooked) foie gras is pasteurised at a lower temperature, keeps a softer, fresher texture and must be stored in the fridge. Foie gras en conserve (preserved) is sterilised at a higher temperature in tins or jars and keeps much longer in the cupboard. Always follow the storage instructions and date on the pack.

What's in the Collection

Whole Duck Foie Gras

Montfort Whole Foie Gras de Canard Red Label 280g and Montfort Whole Foie Gras with Guérande salt Label Rouge 120g; Maison Montfort Whole Duck Foie Gras IGP Sud-Ouest 180g, with Champagne 160g, and Montfort whole foie gras 280g and lobe 320g; Labeyrie Whole Duck Foie Gras from the South-West 230g and 1kg; Delpeyrat Whole Duck Foie Gras in a Jar 280g; Larnaudie Whole Foie Gras 160g; Maistres Occitans whole duck foie gras 180g and South-West PGI 550g; and Toque Blanche whole duck foie gras in terrine 1kg.

Goose Foie Gras

Labeyrie Whole Goose Foie Gras with notes of Sauternes 200g and Larnaudie Goose Foie Gras Block.

Foie Gras Blocks

Delpeyrat blocks with Armagnac, Guérande salt or Madagascar pepper (130g) and a 260g block; Labeyrie block with Armagnac 150g and a 300g block with lyre; Maison Montfort block with salt and pepper 280g; Jean Larnaudie and Larnaudie blocks; Pierre de Chaumeyrac 300g blocks; Duc de Pressac 90g; a South-West block 150g; a 400g block with Armagnac; and La Belle Chaurienne 850g tin for large gatherings.

Halal and Catering

Al Dawaq Halal Duck Foie Gras Block 1kg and ID Halal Whole Foie Gras 180g; Toque Blanche 1st Choice, Extra Deveined and Ganache duck foie gras for chefs and home cooks who prefer to cook their own.

Duck Confit

Nos Régions fresh confit duck legs from the South-West, shredded duck confit (effiloché) 800g and foie gras confit pieces.

How to Choose

• The most traditional: whole foie gras, Label Rouge or IGP Sud-Ouest.
• Smooth and easy to slice: a bloc de foie gras.
• Something rare: goose foie gras.
• Christmas for a crowd: 550g to 1kg formats.
• Halal: Al Dawaq or ID Halal.
• Cooking your own terrine: Toque Blanche raw deveined foie gras.

How to Serve

Chill foie gras, then open it 15 minutes before serving. Slice with a knife dipped in hot water, allowing 40 to 60g per person as a starter. Serve on toasted brioche, pain d'épices or country bread, with fig jam, onion chutney or a pinch of fleur de sel. In France it is often paired with a sweet white wine such as Sauternes or Jurançon. Once opened, cover and keep in the fridge, and eat within a few days. Foie gras is not recommended for pregnant women. For more, see Special Christmas Meat and Foie Gras and Duck.

Foie Gras FAQs

What is the difference between whole foie gras and a block?

Whole foie gras is made from whole lobes; a block is reconstituted foie gras with a uniform texture.

Duck or goose foie gras?

Duck foie gras is the most common and has a rich, rustic flavour; goose foie gras is rarer and more delicate.

How much foie gras per person?

Allow 40 to 60g per person as a starter.

Is there halal foie gras?

Yes: Al Dawaq Halal Duck Foie Gras Block 1kg and ID Halal Whole Foie Gras 180g.