Foie gras

Foie gras is the enlarged, fat-rich liver of a duck or goose raised for it. Ordinary goose liver is leaner: it has 133 kcal and 4.28 g of fat per 100 g, compared with 442 kcal and 44 g of fat in foie gras.

Keep it very cold and cut it into slices about 1.5 cm thick. Sear in a very hot, dry pan for roughly 30–45 seconds on each side, then drain briefly on kitchen paper; cooking it longer makes it release more fat.

Serve seared foie gras on toasted brioche or pain d’épices, with a sharp contrast such as apple, pear, fig or a little onion chutney. A sweet wine is a traditional pairing, but crisp bread and tart fruit also work well.

Cover it closely or put it in an airtight container and refrigerate it promptly. Eat it within a few days, following any shorter instruction on the pack; keep raw foie gras separate from ready-to-eat foods.

Yes. Wrap it airtight to protect it from freezer burn, then thaw it slowly in the fridge before cooking or serving. Freezing can soften the texture, so it is best used for cooking rather than presenting as a delicate chilled slice.

Foie gras is the liver itself, usually sold whole, in pieces or as a block; pâté is a spreadable preparation that may include other ingredients. Foie gras pâté has 462 kcal per 100 g, compared with 442 kcal in foie gras.

Foie gras sold as a cooked terrine or pâté is ready to eat chilled; take it from the fridge shortly before serving so it is easier to slice. Raw foie gras needs cooking, commonly by searing slices in a hot pan.