Confit [kohn-FEE] (or comfit): a preprationthat preserves meat by curing it with salt and spices and cooking slowly in its own fat. Usually used for duck legs in "duck leg confit".
Canard [kah-NAR]: duck.
Bloc: a block of cooked foie gras that contains at least 98% of foie gras.
Entier: whole. Usually meaning a whole lobe of foie gras.
Foie gras [fhaw GRAH]: French for ďfat liverĒ. The official definition is the fattened liver of a duck or goose.
Foie Gras Grades: Foie gras is diving into three categories depending on color, size and look of the lobe. Foie gras comes in grade A, B, and C.
Foie Gras Mousse: made by whipping marinated foie gras with its own fat.
Fresh Foie Gras: a liver that hasnít been cooked
Gavage: the method of feeding ducks and geese in order to produce foie gras. A flexible tube goes into the birdís stomach for a few seconds to deposit the feed.
Lobe: the entire duck liver is divided into two lobes. They can be used whole or separated.
Micuit[mee-KWEE]: Partially or half-cooked. This method of preserving the foie gras is very simple, involving just a bit of heat, enough to pasteurize the foie gras and make it safe to eat, but allowing it to retain a soft texture and a rich flavor.
Medallion: A slice of a whole lobe of foie gras.
Magret: this delicacy is the breast of a duck thatís been raised for foie gras. Delicious when smoked!
Moulard [moo-LAHRD]: the duck breed used to produce most foie gras, this is a cross between the Muscovy and Pekin duck breeds.
Oie [wah]: goose in French.
Pate de foie gras [pah-TAY]: a preparation of foie gras mixed with other meats, molded into crocks or tubes. Itís usually served as a spread with toast or crackers.
Terrine[tuh-REEN]: A traditional French foie gras dish that is made with a whole lobe of foie gras stuffed into a rectangular ceramic mold.