Foie Gras (Duck or Goose Liver)
foie gras d'oie · foie gras de canard · vetgemeste lever
Foie Gras (Duck or Goose Liver): what every chef needs to know
Walk through any serious kitchen and you will spot Foie gras: the liver of a force-fed duck or goose, produced through gavage. An emblem of the French luxury kitchen and one of the most expensive ingredients by weight. Duck foie gras (de canard) is firmer in structure and has a less delicate flavour than goose foie gras (d'oie); the former is better suited to warm preparations, the latter to terrines and cold starters. Fresh foie gras contains 40–50% fat which explains its uniquely spreadable texture. In the Gascony and Périgord regions, foie gras is regarded as a fundamental part of culinary identity, not as an exception. For professional use: always devein the liver (déveiner) and allow it to come to room temperature before processing.
Foie Gras (Duck or Goose Liver): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Score the surface well, use a dry hot pan without fat: the liver sears in its own fat.
Core temperature 55°C for a spreadable texture; longer cooking gives a dry terrine.
Roll foie gras in a cloth, poach in stock, cool under a weight for 12 hours.
Mi-cuit: creamier than terrine, more structure than fresh. The modern standard.
Foie Gras (Duck or Goose Liver): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Foie Gras (Duck or Goose Liver): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Autumn and winter are the classic foie gras season. Summer quality is lower due to heat stress on the animals. December is the peak month for restaurants.
Foie Gras (Duck or Goose Liver): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Foie Gras (Duck or Goose Liver)
What is the difference between foie gras de canard and d'oie?
Foie gras de canard (duck) is firmer, more intensely flavoured and better suited to warm preparations such as poêlé and mi-cuit. Foie gras d'oie (goose) is more delicate, softer and creamier — preferred for cold terrines. Goose foie gras is also considerably more expensive (20–40% more). In the professional kitchen, 80% of foie gras use is covered by duck foie gras due to the better price-to-usability ratio.
How do you devein foie gras without damaging it?
Bring the liver to room temperature (1 hour out of the refrigerator). Gently separate the two lobes. Trace the central vein and its branches with your fingers and work carefully under them without tearing the tissue. Use your fingers rather than a knife for the veins themselves: fingers give more feel. After deveining, process immediately or return to the refrigerator.
What is the ideal temperature for serving foie gras poêlé?
Foie gras poêlé is served straight from the pan at a core temperature of 55–60°C (131–140°F). This gives a crisp exterior and a warm, spreadable interior. More than 60 seconds per side at high heat and the fat renders out completely. On carving, a trickle of golden fat should be visible: that is the sign of perfect timing.
At what temperature should you store Foie Gras (Duck or Goose Liver)?
Store Foie Gras (Duck or Goose Liver) at 0°C to +2°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Foie Gras (Duck or Goose Liver) professionally?
The primary professional technique for Foie Gras (Duck or Goose Liver) is Poêlé (warm fried) at dry frying pan, high heat for 45-60 sec per kant. Always verify core temperature with a calibrated probe thermometer.
Does Foie Gras (Duck or Goose Liver) contain allergens?
Foie Gras (Duck or Goose Liver) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
