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Choosing a good foie gras

22/06/2026
Choosing a good foie gras

A staple of festive meals, foie gras can actually be enjoyed all year round and comes in many different forms : raw, semi-cooked or cooked, made from duck or goose, in blocks or as whole lobes. To make the right choice, you need to know the key criteria : weight, colour, texture, designation… here’s everything you need to know before buying.

Duck foie gras or goose foie gras ?

The two waterfowl do not offer the same taste experience. The foie gras de canard has a more pronounced flavour and a firm texture, making it particularly well suited to pan-frying and serving hot. The foie gras d'oie, more delicate and melt-in-the-mouth, is traditionally preferred served cold, in a terrine or sliced on toast. Neither is better than the other: it all depends on how you intend to use it.

Foie gras entier, foie gras, bloc : ne pas confondre ces appellations

This is undoubtedly the criterion most often overlooked, and yet the most revealing. French regulations strictly govern these designations, and their inclusion on the label speaks volumes about the quality of the product :

  • Whole foie gras consists of a single lobe or several lobes, with no reconstituted pieces: this is the finest variety.
  • Foie gras (unless otherwise specified) consists of pieces of lobe pressed together.
    A block of foie gras, on the other hand, is a reconstituted foie gras: if sold ‘with pieces’, these must account for at least 30 per cent of the product’s weight
  • Mousses, pâtés and galantines require a minimum of 50 per cent foie gras (75 per cent for a parfait), with the remainder made up of a seasoned stuffing.


The closer the product name is to ‘whole foie gras’, the higher the proportion of pure foie gras. This is a simple and reliable guide to help you choose with confidence.

Raw, partially cooked or fully cooked: which method should you choose ?

Raw foie gras is ideal for those who wish to cook it themselves, either pan-fried or in a homemade terrine. Semi-cooked foie gras, cooked at a low temperature, retains a texture similar to that of the fresh product and brings out the full subtlety of its flavours; however, it has a shorter shelf life and must be kept in the fridge. Canned cooked foie gras, on the other hand, improves with age and can be kept for several years at room temperature: an ideal choice for preparing for the festive season or building up a gourmet stock.

Colour and texture: signs of freshness

Colour remains one of the most reliable indicators. A high-quality foie gras has a uniform golden hue, neither too reddish nor too greyish, with no visible traces of fibres or blood. As for texture, it is best to be wary of extremes: a liver that is too firm is generally a sign of an excess of unevenly distributed fat, whilst a liver that is too soft is likely to melt during cooking and lose all its firmness.

Origin : a mark of trust

Foie gras is a time-honoured tradition in south-western France, and the product’s origin remains an important factor in choosing it. The Protected Geographical Indication ‘Canard à foie gras du Sud-Ouest’ guarantees that the rearing, slaughter and processing have indeed taken place in this region, the historic cradle of this craft. It is this commitment to the local terroir that Comtesse du Barry has upheld since 1908

assortiment foie gras comtesse du barry
-10%
Web exclusive
The refined range
€81.18 €95.50
Foie gras de canard entier du Sud-Ouest 110g
Whole duck foie gras from South West France 110g
€29.40

Available soon

Foie gras de canard entier du Sud-Ouest 165g
Whole duck foie gras from South West France 165g
€42.40
Foie gras de canard entier mi-cuit du Sud-Ouest 125g
Whole semi-cooked duck foie gras from South-West France 125g
€31.40
Secret n°07 : foie gras de canard entier mi-cuit du Sud-Ouest à la truffe noire 7 % (200g)
Secret n°07 : whole semi-cooked duck foie gras with black truffle 7% (200g)
€82.50

Available soon

Foie gras de canard entier mi-cuit en gelée au banyuls Comtesse du Barry
Whole semi-cooked duck foie gras with Banyuls 200g
Whole semi-cooked duck foie gras with Banyuls 200g
€34.90
Block of half-cooked duck foie gras with Espelette pepper
Click & Collect exclusive
Block of half-cooked duck foie gras with Espelette pepper
€14.90
Foie gras de canard entier du Sud-Ouest 180g
Whole duck foie gras from South West France 180g
Whole duck foie gras from South West France 180g
€44.40

And once you’ve made your choice, it’s time for a tasting

 on lightly toasted bread, with just a pinch of coarse salt and a twist of the pepper mill, to let the flavour of the product shine through. It also works very well in more elaborate recipes, both hot and cold. To take it a step further, discover our accompaniments to enhance every bite.