Goose Liver (Foie Gras d'Oie)
foie gras · foie gras d'oie · Gänsestopfleber
Goose Liver (Foie Gras d'Oie): what every chef needs to know
Goose liver in the hospitality context refers to foie gras d'oie: the fattened liver of a specially force-fed goose produced under the French production protocol. Through the gavage process, the liver reaches a weight of 600–900g and a fat content of 40–60%, compared to a normal goose liver of 80–100g. Foie gras d'oie has a richer, more nutty flavour than duck (de canard). In commercial kitchens, goose liver is seared (poêlé at 180°C/1–2 min per side for a golden crust with a liquid centre), prepared as a terrine (bain-marie 120°C/45 min) or as mi-cuit (sous vide 56°C/20 min). HACCP: foie gras is a high microbiological risk product; process immediately upon delivery and refrigerate for a maximum of 2 days.
Goose Liver (Foie Gras d'Oie): nutritional values per 100g (rauw)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID: 174609) / NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID: 174609) / NEVO 2021 (RIVM/WUR).
Goose Liver (Foie Gras d'Oie): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Gepoêleerde plak goose liver with briochepain perdu, Sauternes-reduction and fleur the sel
classic ganzenleverterrine with Armagnac, served with roasted brioche and chutneys
Gepoêleerde goose liver with caramelised grapes, Sauternes-gravy and a port-reduction
Goose Liver (Foie Gras d'Oie): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
dry, hete pan without fat; slices of 2 cm thick; quickly sear for a hard crust with a vloeibaar, warm binnenste
Terrine 12 hours ontaderd and brined; bain-marie to core temperature 52°C; press after cool under gewicht
most nauwkeurige method for a smeltend, gedeeltelijk cooked result; directly serve after cooking
Goose Liver (Foie Gras d'Oie): 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.
Goose Liver (Foie Gras d'Oie): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Goose liver (foie gras) peaks strongly from October through February, particularly around Christmas and New Year. In warmer climates, year-round production is possible. Always verify the origin and permits in accordance with European animal welfare legisl
Goose Liver (Foie Gras d'Oie): 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.
Goose Liver (Foie Gras d'Oie): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the classic pairing: the high residual sweetness and acidity of Sauternes (Botrytis) cut through the extreme fat of goose liver and creëren a perfect sweetness-rijkdom balance
- Sauternes
- Barsac
- Loupiac
aromatic, halfzoete Gewurztraminer with roos- and lycheetonen That the rich flavours of goose liver complement without to concurreren
- Alsace Vendanges Tardives
- Alsace Sélection de Grains Nobles
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Goose Liver (Foie Gras d'Oie)
What is the difference between foie gras d'oie and foie gras de canard?
Goose liver (oie) has a richer, more nutty flavour and creamier texture than duck liver (canard). Goose liver is rarer and more expensive. Duck liver (canard) is the most commonly used type in the professional kitchen and has a slightly more intense, pronounced flavour.
How do I prevent foie gras from melting when searing?
Use slices of at least 2cm thick, a dry, extremely hot pan and a maximum of 1–2 minutes per side. Prolonged heat exposure causes the fat to render out. Work cold: take the foie gras straight from the refrigerator into the pan.
Is goose liver (foie gras) banned in the Netherlands?
Production of foie gras via gavage is prohibited in the Netherlands and Belgium. The sale and consumption of imported foie gras from France, Hungary or Bulgaria is legally permitted. Always verify origin and import documentation.
At what temperature should you store Goose Liver (Foie Gras d'Oie)?
Store Goose Liver (Foie Gras d'Oie) at 0-2°C (fresh), -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Goose Liver (Foie Gras d'Oie) professionally?
The primary professional technique for Goose Liver (Foie Gras d'Oie) is Poêleren at 180°C (pan) for 1-2 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Goose Liver (Foie Gras d'Oie) contain allergens?
Goose Liver (Foie Gras d'Oie) 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
