Goose foie gras and duck foie gras portioned and ready to fry

NOTE TO CHRISTMAS ORDERS OF FRESH LIVER!

In order to be able to deliver orders for fresh livers safely, we ask that you order early in November/December.
Only then can we plan all quantities for our suppliers.

So order now and enter XMAS or Christmas in the desired delivery date field during the ordering process.
All livers needed for Christmas will be delivered in calendar week 51/2023.

If you have any further questions, our hotline will be happy to help you: +49 2452-1595718

Goose foie gras / duck foie gras

Goose foie gras / duck foie gras / foie gras

In the Perigord, in the southwest of France, where the truffle is also native, the two types of liver are differentiated into goose foie gras (foie gras d`oie) and duck foie gras (foie gras de canard).
Foie gras from geese and ducks was considered a delicacy in ancient Egypt 2,500 years ago and was introduced to France by the Romans. The majority of the entire production comes from France.
Hungary and Bulgaria follow immediately after.

Goose or duck foie gras is served fried, sauteed or as a terrine.
For this purpose, the foie gras are processed into a filling for terrines and are often marinated beforehand with port wine or Armagnac.

Please note the note about fresh foie gras when ordering.

Rougie foie gras / goose foie gras / duck foie gras