Poultry

Foie Gras

Duck foie gras is the enlarged liver of force-fed ducks (typically Moulard)—buttery, rich, and seared or terrined as a luxury product. Ethical and legal status varies by region; quality livers are smooth, beige-pink, and free of bruises. Keep cold, devein carefully for terrines, or slice and sear flash-hot for a crusted exterior with a cold centre. Pair with acid and sweet—Sauternes, fruit, vinegar reductions. Overheating melts the liver into grease. Serve small portions.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Pâté

Torchon

Whole Lobe

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutCulinary PartFoie GrasVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 186

Amount per 100 g

Total Fat 10.4 g
Saturated Fat 2.93 g
Trans Fat 0.1 g
Monounsaturated Fat 3.88 g
Polyunsaturated Fat 2.02 g
Cholesterol 91.5 mg
Sodium 72.9 mg
Salt 0.15 g
Total Carbohydrate 1.06 g
Dietary Fibre 0 g
Total Sugars 0.49 g
Complex / starch 0 g
Protein 21.5 g
Water 62.8 g

Detailed nutrients

Energy 186 kcal
Water 62.8 g
Carbohydrates 1.06 g
- Sugars 0.49 g
Protein 21.5 g
Fat 10.4 g
- Saturated Fat 2.93 g
- Monounsaturated Fat 3.88 g
- Polyunsaturated Fat 2.02 g
  - Omega-3 0.2 g
- Trans Fat 0.1 g
Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.26 mg
- Vitamin B5 — Pantothenic Acid 0.9 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
Minerals 340 mg
- Major Minerals 339 mg
  - Calcium 43 mg
  - Sodium 72.9 mg
  - Potassium 223 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 91.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.26 · vitamin-b5-pantothenic-acid: 0.9 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·

Minerals

Sodium: 72.89 · Potassium: 223 · Calcium: 43 · Iron: 1.5 ·

Foie Gras of Duck: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Southwestern French farms developed duck foie gras alongside goose traditions.

1800

Classical French cuisine codified terrines and torchons of foie gras.

2000

Global fine dining spread duck foie gras as a polarising luxury ingredient.