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> All About Foie Gras > Foie Gras Types
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Fully-cooked foie gras differs from raw foie gras, which is fresh and has to be pan-fried or sauteed rapidly, and from 'mi-cuit' foie gras, which is semi-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. Legal designations have been defined to indicate the different types of fully-cooked foie gras:
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Foie gras entier |
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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 and can be made of goose or duck liver, each fowl having its own refined taste. It is generally consumed as is, just sliced, delicately laid on bread and served with fine jams, exquisite fruits and sweet white wine.
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Bloc de foie gras |
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Bloc de foie gras is an emulsion of foie gras, that is a mix of foie gras (at least 90%), water and seasoning. Bloc de foie gras has a homogeneous mousse texture and can be made of goose or duck liver. 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. As it is easy to spread on toasts, bloc de foie gras is often served in buffets or gourmet picnics. It is also commonly used for cooking as it is a little less expensive than foie gras entier.
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Foie gras specialties |
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Foie gras specialties consist of a mix of foie gras and other ingredients as diverse as duck magret, goose stuffing, pork pâté, figs, raisins or alcohol. Such specialties have different designations depending on the percentage of foie gras they contain. “Parfaits de foie” contain a minimum of 75% foie gras, whereas “médaillons”, “galantines”, “pâtés” and “mousses” are made of at least 50% foie gras.
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