Foie gras is a French specialty enjoyed with a wide variety of products, all of high quality. Just as there are different types of foie gras, there are also several cooking methods, depending on whether it is duck or goose foie gras found in your kitchen…

This famous foie gras is sold in various formats: it can be found raw or already prepared with different degrees of cooking.

Let's take a quick look at these different versions!

How to cook raw foie gras

This type of foie gras is the freshest and is generally bought to be pan-fried or made into a terrine. In the latter case, the liver is deveined, seasoned, then placed in a mold (terrine) before being slowly cooked in a bain-marie, in the oven, at a low temperature (between 55 and 58 °C). Then, it must be left to cool and stored in the refrigerator to rest for at least 24 hours before tasting.

To remember: this version is preferred for making good homemade foie gras, as cooking foie gras yourself allows for a multitude of delicious ideas. In any case, raw foie gras must always be cooked in a terrine or pan.

Goose or duck foie gras?

Although one tends to think more of goose foie gras than duck foie gras, it is actually the latter that dominates: more than 95% of production in France! And while duck foie gras has a stronger and more rustic taste than goose foie gras, it is also cheaper and slightly richer in fat.

How to cook semi-cooked foie gras?

Foie gras is often sold semi-cooked and found in the fresh section. Thanks to its gentle cooking, it has a fine and homogeneous texture that preserves all its flavor and natural fat, making it a ready-to-eat product without additional cooking.

Semi-cooked foie gras can be kept for two to three weeks in the refrigerator when vacuum-packed or in a terrine, and for several months when presented in a pasteurized, hermetically sealed glass jar (always check the expiration date). Once opened, it should be consumed quickly, within a few days, to preserve its optimal quality.

To remember: this format is ready to eat and appreciated for its delicacy, but it remains more fragile than canned foie gras, as it must be kept refrigerated and consumed within a shorter time frame.

How to cook canned foie gras?

This version, cooked at a high temperature (110–115 °C) then sterilized directly in a metal tin or glass jar, can be stored for several years at room temperature, provided it is kept in a cool, dry place (ideally between 10 and 15 °C).

To remember: once purchased, it requires no further cooking. You just need to open it, unmold it, and serve it chilled or at room temperature, accompanied by bread, jams, or a sweet wine.