The Foie Gras

In this region, famed for its foie gras, the raising and force feeding of the geese and ducks is a traditional skill passed on from generation to generation. There is a festival dedicated to the art on the 3rd Sunday in February: Sarlat Fest’Oie.

In the Perigord, there are many farmers who produce and sell their foie gras directly from their farm. To meet them you can follow the “Route du foie gras”.

To ensure that your purchase is a foie gras of quality produced in the Perigord, choose products labeled IGP Canard à foie gras du Sud-Ouest  - Origine certifiée Périgord.

To know more about the IGP Perigord label.


Which kind of foie gras should you buy?

Foie gras entier: The foie gras entier consists in one or several denervated lobes of liver of duck or goose. The only authorized seasonings are salt, sugar, spices, herbs, fruit brandy,” eau de vie,” liqueurs and wine. A slice is always uniform in colour.

Foie gras: The foie gras is a preparation made up of pieces taken from lobes of liver, which are agglomerated and seasoned, and may come from a number of different animals. The slices can be recognized by their marbled appearance.

Bloc de foie gras : A bloc of foie gras is a reconstitution of lobes fragments mixed very quickly, then emulsified by adding water. Its creamy texture makes it easy to spread on a slice of bread.

Local specialities made with foie gras: Many other specialties also contain foie gras in association with other parts of the poultry. It is the case of the parfait (75% of foie gras), the mousse, the pâté, the medallion or galantine (50% of foie gras).


How is it prepared?

It is usually found sterilized for long term conservation, but can be bought “mi-cuit” when the cooking time has been reduced or vacuum packed. It must then be kept at +3°C and eaten soon after purchase.

The fresh liver can be eaten lightly fried, with the pan juices deglazed with either raspberry vinegar or walnut aperitif (vin de noix) for example, and sprinkled with salt.

Foie gras is usually served cold and cut with a knife put in hot water before. In the Dordogne, it is often served with a glass of Monbazillac or a mellow Bergerac.


Goose or duck?

Goose foie gras is known for its sweet and unctuous taste whilst fans of duck foie gras appreciate its stronger flavour. It’s a matter of personal taste.