Goose Liver Foie Gras 700g

Goose liver foie gras offers a smooth, buttery texture and delicate flavour, ideal for elegant starters, silky terrines and restaurant-style pan-searing.

What Is Goose Liver Foie Gras?

This premium Hungarian foie gras is made from Class A whole goose liver lobes. Each lobe is hand-prepared and carefully deveined, then flash-frozen to preserve its refined texture and delicate flavour until you are ready to cook it.

Goose foie gras is prized for its particularly smooth, mellow character. It is generally milder and more delicate than duck foie gras, with a rich, melting texture.

At 700g or more, this whole goose liver is ideal when you want the flexibility to create a terrine, slice your own portions or prepare an impressive fine-dining course at home.

How to Serve Goose Foie Gras

Goose foie gras is wonderfully versatile, whether you are planning an elegant dinner party, a celebratory starter or a classic terrine.

• For a simple restaurant-style 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 on each side. The outside should caramelise while the centre remains soft and meltingly tender.
• Use the whole lobe to make a classic foie gras terrine, then serve chilled with toasted brioche, sourdough or crisp crackers.
• Balance its buttery richness with caramelised apple, poached pear, figs, sour cherries, fruit chutney or a gently sharp fruit compote.
• Create elegant canapés, small foie gras bites or indulgent mini burgers for entertaining.
• For the classic Hungarian pairing, serve with a chilled glass of Tokaji dessert wine. Its lively acidity and honeyed fruit beautifully counterpoint goose foie gras.

Cook’s Tip

Keep the foie gras cold until the last moment, then use a thoroughly hot, dry pan; no extra oil is needed. Once seared, rest it briefly on kitchen paper to absorb excess rendered fat, then season lightly and serve straight away.

Where Does It Come From?

Our goose 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 close connection gives the product clear provenance from the specialist producer to the finished liver.

Hungary has a long-standing foie gras tradition, and goose liver remains one of its most celebrated gourmet ingredients. This is the refined, delicate goose expression selected for our foie gras collection.

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 goose 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: Goose liver.

Country of Origin: Hungary.

Frequently Asked Questions

What is the difference between goose and duck foie gras?

Goose foie gras is typically milder, more delicate and especially smooth in texture. Duck foie gras has a fuller, deeper and slightly more pronounced flavour. Neither is better; the right choice depends on whether you prefer refinement or a more robust character.

Can I pan-sear whole goose 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. For the easiest way to make individual portions, choose our pre-portioned foie gras escalopes.

Can I make a terrine with this foie gras?

Yes. A whole Class A goose liver is an excellent choice for a homemade foie gras terrine. Its hand-prepared, deveined format saves preparation time and gives you a luxurious centrepiece for a special meal.

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.