Duck Liver Foie Gras 450g

Duck liver foie gras has a silky texture and deeper, buttery flavour, ideal for memorable starters, terrines and fine-dining-style pan-searing at home.

What Is Duck Liver Foie Gras?

This premium Hungarian foie gras is made from Class A whole duck liver lobes. Each lobe is hand-prepared, carefully deveined and flash-frozen, preserving its rich texture and character until you are ready to cook it.

Duck foie gras has a fuller, more pronounced flavour than goose foie gras, with a slightly more robust savoury character. It remains wonderfully smooth and melting, but is an especially good choice for cooks who want a bolder expression of foie gras.

At 450g or more, this whole duck liver gives you the freedom to make a terrine, cut your own generous slices or create an impressive restaurant-style course for guests.

How to Serve Duck Foie Gras

Duck foie gras deserves simple preparation and well-chosen accompaniments that let its rich, savoury character shine.

• For an elegant starter, cut the liver into thick slices, lightly score the surface and sear in a very hot, dry frying pan for around 30–60 seconds per side. It should develop a caramelised exterior while staying soft and melting within.
• Use the whole lobe for a traditional foie gras terrine, served chilled with toasted brioche, sourdough or crisp crackers.
• Pair with caramelised apple, poached pear, figs, sour cherries, fruit chutney or a delicately sharp fruit compote to balance its richness.
• Serve smaller portions on brioche for canapés, elegant appetisers or indulgent mini burgers.
• For a classic Hungarian pairing, pour a chilled glass of Tokaji dessert wine. Its lively acidity and honeyed fruit provide a beautiful contrast to the duck liver’s deeper flavour.

Cook’s Tip

Keep the foie gras cold until cooking, then use a thoroughly hot, dry frying pan; it will release enough fat of its own. Rest the seared slices briefly on kitchen paper, season lightly and serve without delay.

Where Does It Come From?

Our duck foie gras is produced in Hungary by Green-Divízió, a 100% Hungarian-owned specialist based in Orosháza. Its owners bring more than four decades of experience in waterfowl rearing, processing and trade.

Green-Divízió works within an integrated production chain with specialist partners, covering breeding, hatching, rearing, fattening, processing and distribution. This gives the product clear Hungarian provenance from the specialist producer to the finished liver.

Duck liver is an important part of Hungary’s long foie gras tradition. This whole-lobe format was chosen for those who want the satisfaction of preparing a serious gourmet ingredient themselves, rather than buying a ready-served pâté or jarred foie gras.

Shipment & Storage

Please order during the week you plan to serve the foie gras. After you place your order, we will contact you to confirm a suitable delivery date.

We pack the frozen duck liver with ice sheets and send it overnight in a chilled box. It may arrive partially thawed; refrigerate it immediately and consume within 5 days. Do not refreeze once defrosted.

Ingredients & Nutritional Information

Ingredients: Duck liver.

Country of Origin: Hungary.

Frequently Asked Questions

What is the difference between duck and goose foie gras?

Duck foie gras is fuller, deeper and more pronounced in flavour, while goose foie gras is typically milder, more delicate and especially smooth. Choose duck for a richer, more robust character, or goose for a subtler, refined expression.

Can I pan-sear whole duck foie gras?

Yes. Cut the cold liver into thick slices, score lightly and cook in a very hot, dry pan for around 30–60 seconds per side. If you would prefer individually portioned slices ready for rapid pan-searing, choose our foie gras escalopes.

Can I make a terrine with this foie gras?

Yes. A whole Class A duck liver is an excellent base for a homemade foie gras terrine. Its hand-prepared, deveined format removes much of the initial preparation and lets you season, shape, and serve it as you prefer.

Can I refreeze the foie gras?

No. Once the foie gras has defrosted, refrigerate it immediately and consume within 5 days. Do not refreeze after defrosting.