foie gras glossary

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 “fat liver”. 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 hasn’t been cooked

Gavage: the method of feeding ducks and geese in order to produce foie gras. A flexible tube goes into the bird’s 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 that’s 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. It’s 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.