YOUR FREQUENTLY ASKED QUESTIONS

FOIE GRAS de STRASBOURG - ALSACE

What is the difference between goose and duck foie gras ?

Goose foie gras has a very subtle flavour, it is fine with a slight bitterness that tends to be pronounced in the aftertaste. Its colour is pinkish beige.
Duck has more character, its taste is more assertive and its flavours more pronounced. Its colour is more of a beige colour tending towards yellow. 

What is the difference between a whole foie gras and a block of foie gras ?
Whole Foie Gras is the most traditional. It is prepared with a whole piece of liver, delicately seasoned. The whole foie gras is the excellence of the Foie Gras The block of foie gras: this consists of several foie gras pieces mechanically worked together to obtain a fine and totally homogenous texture.
What is the difference between semi-cooked and canned foie gras ?
The difference is related to the cooking time. Semi-cooked (or semi-preserved) foie gras is pasteurised, i.e. it has been cooked through at a temperature below 100°C. It must be kept in a cool place and can be kept for between 3 weeks and 9 months depending on the length of time it has been cooked. This preparation preserves the freshness and the flavours of the liver. Preserved foie gras is sterilised, i.e. it has been cooked at a temperature above 100°C in an autoclave. It can be kept at room temperature for several years.
Why do you have to put canned foie gras in the refrigerator before eating it ?
Foie gras should be eaten fresh so that it is firm. A foie gras at room temperature will have a melted and fatty texture which does not enhance it. Even for canned foie gras, it is necessary to place it in the refrigerator for several hours before eating; then remove it from the mould 5 to 10 minutes before eating.
What is the shelf life of foie gras ?
For canned foie gras, the shelf life is between 2 and 4 years, for a semi-cooked foie gras it is 6 to 9 months and for a cooked foie gras it is generally 28 days. All the shelf lives are indicated on the product sheet.
Can I eat foie gras after its use-by date ?

For canned foie gras, the date indicated is a best before date (DDM), which means that the product may lose some of its taste properties after the DDM but the sanitary quality is maintained. This is why you can consume a canned food several months after its expiry date. (It is noted on the packaging: “Best before”) 
For semi-cooked products, the date indicated is a use-by date, the product is safe to eat until the date indicated; after that date, it should not be consumed (the packaging states: “Best before”).

How long can I keep my opened foie gras ?
If you do not finish it, it is important to put it back in the fridge quickly. Foie gras will keep for about 2 days, but will tend to oxidize. That is why it is recommended to cover the opened part with a piece of cling film before putting it back in the fridge.

Why does my foie gras turn grey/green when opened and stored in the fridge? Is this dangerous?

Foie gras contains a lot of iron which causes it to oxidise quickly in contact with air, giving it a green/grey colour. This is not at all dangerous and does not alter the health or taste qualities of the foie gras. Simply scrape off the thin oxidised part with a knife before eating it.
Can I freeze my foie gras?
For processed foie gras, it is perfectly possible to freeze it in its original packaging. If it is already opened, it must be well wrapped before freezing. It is recommended not to keep it for more than 6 months, otherwise its taste qualities will be diminished when eaten.
How to cut beautiful slices of Foie gras?
In order to obtain nice slices of Foie gras, you have two options: either you use a foie gras lyre; or you use a knife with a long blade that you will have previously soaked in a container of hot water, an operation that must be repeated after each cut.
I am pregnant, can I eat foie gras during the holidays?
In order to be sure that the foie gras is free of Listeria, choose sterilised canned foie gras. Indeed, foie gras cooked at over 100°C does not present any health risk. Similarly, you can eat foie gras that is half-cooked, but pasteurised at a minimum of 65°C. It is preferable not to consume home-made foie gras because bacterial contamination is not controlled.
Why is goose liver more expensive than duck liver?

Goose foie gras is more expensive because the rearing of geese is more restrictive and more technical. You have to count on 3 or even 4 portions per day, whereas ducks are force-fed twice a day.
Moreover, in France, the volume of ducks force-fed is much higher than the volume of geese force-fed. There are fewer and fewer goose farmers, which means that demand is very high compared to supply, which increases prices.

Is foie gras good or bad for your health?

Neither good nor bad. Like all foods of animal origin, foie gras contains a high proportion of saturated fats. However, it also contains a high proportion of monounsaturated fatty acids, of the type found in olive oil, which are considered to protect the cardiovascular system.
However, it is not recommended to abuse it and should be consumed in moderation. Remember to eat a balanced diet of fruit and vegetables.

How much per person?

For the aperitif on toast, allow 30 grams per person. Avoid spreading it, it is a noble product. With a knife previously dipped in hot water, cut it into thin slices, adjusted to the size of the toasts.
For a foie gras served in slices on a plate as a starter, allow 50 grams per guest.
For a pan-fried foie gras, count 100 grams if it is a starter, or 150g as a main course.

Why do we eat foie gras during the festive season? Where does this tradition come from?
Foie gras is a rare and festive dish. As a result, its place is naturally found at the end of the year or when the family gathers to celebrate a particular event (Christmas, Easter, communion, birthday, etc.)
What is the origin of your foie gras? Are they from Alsace?

Our foies gras come from Hungary, the cradle of foie gras production, and from the south-west of France.
The breeding of geese for foie gras was quite widespread in Alsace, around Strasbourg of course but also in the Sundgau (Hirsingue) as well as in Colmar and in the Kochersberg. However, the enormous demand for foie gras in the German-speaking world in the 19th century led the Strasbourg firms to turn to Hungary for their supplies. From 1950 onwards, goose farming in Alsace was reduced and Hungary became the main supplier for the people of Strasbourg.
Georges Bruck has maintained this traditional link with Hungary to offer gourmets this original goose foie gras cooked according to his ancestral spice recipe. To be tasted in the Alsatian way, not with a knife but with a fork, in association with a piece of brioche bread…

I have food allergies, do your products contain allergens?
On each product page you will find a detailed description including the list of ingredients, nutritional values, allergens present in the products, etc. ….
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