Foie Gras Liver   By preparation   Specialties
By origin & brand
Perfect accompaniment: French Crepes | Toasts

Duck liver is more rustic, with a stronger taste. Goose liver is softer, more delicate, more creamlike. Sliced and ready to be served, the liver is much appreciated cold but not frozen - it must be taken out of the refrigerator 15 minutes before being savoured on slices of farmhouse bread slightly roasted. Serve it with a Sauternes, a champagne or a light red wine.

Bizac, France


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