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.
Fully-cooked foie gras is cooked at temperatures over 200°F for close to 2 hours. With this process, products are shelf stable and can be stored up to 3 years at room temperature.
No refrigeration is required for storage.
