Poultry
Foie Gras
Goose foie gras is the enlarged fattened liver—luxuriously soft, with a melting texture when properly prepared. It is a product of specialised rearing, not ordinary roasting birds. Score lightly if searing, keep centres soft, or terrine gently. Salt, sweet wine and acid are classic partners. Source from reputable producers and serve small portions.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.73 g
- Saturated Fat 3.1 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 92.8 mg
- Sodium 67.5 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 61.2 g
- Energy 179 kcal
- Water 61.2 g
- Carbohydrates 0.95 g
- Sugars 0.52 g
- Protein 21.7 g
- Fat 9.73 g
- Saturated Fat 3.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 9.37 mg
- Vitamin B5 — Pantothenic Acid 1.16 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 401 mg
- Major Minerals 399 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 9.37 · vitamin-b5-pantothenic-acid: 1.16 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Foie Gras of Goose: composition reflects this culinary part relative to the whole ingredient.
History
As goose cookery specialised, foie gras was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; foie gras of goose took a named place in that kitchen trade.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated foie gras of goose as a cut with its own timing and sides.