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Definition
Definition
Foie gras is a noble product with a refined, unique taste. Le foie gras est un produit sain.
It is the result of a process of lipid accumulation, resulting from the breakdown of maize sugars, during the fattening period of geese or ducks.
This natural process is also completely reversible.
If you return to a moderate diet, a fatty liver will regain the characteristics of a lean liver without any problems.
So not only is foie gras a healthy organ, it also has an interesting composition of fatty acids and omega-3s for a balanced diet. European and French regulations specify that foie gras is a product obtained from
after a period of force-feeding.
The force-feeding of geese and ducks was born of the observation of their natural tendency to eat more than usual, in anticipation of their great migrations. It is known that, during this period, the weight of certain migrants increases by half!
From north to south in winter or south to north in summer, geese and ducks “refuel” before setting off to take on the sky and the weather…
Whole foie gras
This is a preparation consisting of a whole foie gras or one or more whole lobes of foie gras and a seasoning.
When cut, it has a uniform color. Authorised seasonings include salt, sugar, spices and aromatic plants, brandies, liqueur wines and wines.
Foie gras
This is a preparation made up of pieces of agglomerated foie gras lobes, which may come from different animals, and a seasoning. Its marbled appearance is highly sought-after when sliced.
Foie gras
This is a preparation of reconstituted foie gras and seasoning. When pieces of foie gras lobe are included, it becomes a “Block of foie gras with chunks” and presents a beautiful slice where the chunks are clearly visible.
Apart from these 3 names, there are other preparations based on goose or duck foie gras.
The foie gras parfait is made up of at least 75% foie gras. Les patés, purée de mousse ou galantine contiennent au minimum 50% de foie gras.
Presentation name
Within the same appellation, foies gras fall into two main categories, depending on how they are cooked, which determines not only their texture but also their shelf life.
Semi-cooked or semi-preserved foie gras
Its creamy texture is slightly firmer than that of raw foie gras and can be kept for 6 months at a temperature of 2°C to +4°C. In jars, tins or airtight containers, it is cooked to a core temperature of 64-85°C. It can be stored for 21 days at 2-4°C in film or vacuum-packed, and 15 days at 2-4°C in film or vacuum-packed croute, brioche or terrine.
Canned foie gras
In jars or tins, it is cooked to a core temperature of 110°C. Its texture, even smoother than its predecessors, evolves over the years. Le foie gras absorbant sa propre graisse, il gagne en onctuosité en vieillissant. It can be stored for several years (10 to 15°C).