Foie gras is marketed in three different forms: raw, semi-cooked and fully-cooked.

Fully-cooked foie gras is the most traditional preparation of goose and duck liver. It proceeds from a raw liver that has been cooked, sterilized and preserved in its own fat. It is generally packed in a can or a glass jar, in pâté form, and has a shelf life of several years without refrigeration.

On the contrary, raw foie gras is fresh and has to be pan-fried or sauteed rapidly, while semi-cooked foie gras is slightly cooked and can be stored in the refrigerator for a few weeks.

Fleur-de-Lys.fr is dedicated to providing worldwide gourmet food lovers with the finest French, traditional, fully-cooked foie gras.

Depending on its origin, type and cooking method, the color of foie gras ranges from light grey to rose pink. The quality of foie gras is not revealed by its color but by its homogeneity. A fine foie gras has a homogeneous spotless texture and color.

Duck foie gras is the most commonly consumed type of foie gras. It has a rich and rustic taste, widely influenced by its native soil. Duck foie gras is often considered to have a stronger flavor than goose foie gras.

Goose foie gras is less common and more expensive than duck foie gras, because its production requires more intensive care and feeding. It is generally considered more delicate than duck foie gras, because of its gentle and creamy taste.

Bloc de foie gras and foie gras entier are two different types of fully-cooked foie gras.

Foie gras entier is the purest form of foie gras. It consists of a whole foie gras that has been deveined, cleaned, seasoned and sterilized-cooked in its own fat, without any additives. It has a firm and dense texture.

Bloc de foie gras is an emulsion of foie gras, that is a mix of foie gras (at least 90%), water and seasoning. It has a homogeneous mousse texture. In some premium-quality blocs de foie gras, called “blocs de foie gras avec morceaux”, pieces of whole foie gras can also be added to the emulsion.

Which one is better is just a matter of preference!

Foie gras contains a lot of unsaturated fatty acids the consumption of which helps to reduce your cholesterol level. Several medical studies in the South-West of France revealed that the inhabitants of the area, who consume a lot of foie gras, duck meat and goose fat, have a very low rate of cardio-vascular diseases and a higher life expectancy than the rest of France.