Foies Gras 

Maison Dubernet has always been fine-tuning its recipes to enhance all of the flavours of Foie Gras.

Taken exclusively from the finest farms in the Saint-Sever region, our foies gras are seasoned with a subtle mix of “home roasted” spices. The livers are then sorted by hand to guarantee quality and flavour in every batch.

  • Duck Liver

    • Tin can

      Connoisseurs often prefer the powerful and authentic taste of this Foie Gras. It is composed of one or more whole duck liver lobes from the southwest of France, which are prepared and seasoned according to Maison Dubernet’s unique recipe. It can be stored at room temperature (ideally between 10°and 15°) for several years and ages like a fine wine...

    • Jar

      This Whole Foie Gras is composed of one or more whole duck liver lobes from the southwest of France, which are prepared and seasoned according to Maison Dubernet’s unique recipe. It is cooked for several hours at low temperature, has a creamy texture that is slightly firmer than a raw Foie Gras, and can be stored for several months in a cool place,...

    • Tin can

      The marriage of an emulsion of Duck Foie Gras and chunks of high-quality Duck Foie Gras to create a harmonious block, offering a smooth cut and perfect hold.

    • Duck Liver

      The marriage of an emulsion of Duck Foie Gras and chunks of high-quality Duck Foie Gras to create a harmonious block, offering a smooth cut and perfect hold.

  • Goose Liver

    • Tin can

      This Whole Foie Gras is composed of one or more whole goose liver lobes from the Périgord, which are prepared and seasoned according to Maison Dubernet’s unique recipe. It is without a doubt the reference for foie gras. It can be stored at room temperature (ideally between 10°and 15°) for several years and ages like a fine wine throughout this period.

    • Jar

      This Whole Foie Gras is composed of one or more whole goose liver lobes from the Périgord, which are prepared and seasoned according to Maison Dubernet’s unique recipe. It is without a doubt the reference for foie gras. It can be stored at room temperature (ideally between 10°and 15°) for several years and ages like a fine wine throughout this period.

    • Tin can

      A high-quality Goose Foie Gras, with the richness of whole French truffles (3% content).

    • Goose Liver

      A high-quality Goose Foie Gras, with the richness of whole French truffles (3% content).

How to choose a Foie Gras?

Goose or Duck?

Lovers of Foie Gras with a strong flavour will prefer a Duck Foie Gras. On the other hand, those who prefer more delicate and subtle flavours will naturally choose a Goose Foie Gras.

Semi-cooked or preserved?

The cooking temperature and time have an impact on the Foie Gras flavour, texture and shelf life.

“Semi-cooked” (mi-cuit) is a low-temperature cooking method that protects the Foie Gras’ natural flavours and creamy texture. A semi-cooked Foie Gras can be stored in a cool place for 60 days when vacuum packed. When jarred or canned it keeps for more than a year.

“Preserved” Foie Gras is cooked at a higher temperature so that it can be conserved in its jar or tin-can at room temperature for several years. The tin accentuates the aromas and allows the Foie Gras to age wonderfully, protected from the air and light.

Whole or block?

“Whole” Foie Gras is the “King” of Foies Gras.

It is prepared from a whole fresh lobe or part of a lobe of liver, which is deveined and hand seasoned. The block of foie gras is prepared using pieces of emulsified foie gras.The block is creamier and can be enjoyed any time.

In both cases, foie gras is always served very cold, ideally at 2°C.