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Foie Gras Glossary

Albertina Roca
  |   January 15, 2015   |  

Foie gras is at heart a French delicacy, so most terms referring to foie gras are usually in French. So to overcome the language barrier, we've assembled the most common terms in foie gras jargon and their definitions.

 

Foie gras [fhaw GRAH]

In French, foie means “liver”, and gras means “fat”. So, foie gras is the “fat liver” or fattened liver of a force-fed (gavage) duck or goose.

 

Mulard [moo-LAHRD]

A hybrid between the Muscovy duck male and the Pekin duck female used for foie gras production. Very resilient against disease.

 

Muscovy duck

Or Barbary duck. A wild duck used for foie gras by crossing it with the Pekin duck female, producing the Muscovy duck used to produce foie gras.

 

Terrine [tuh-REEN]

A classic French dish so called for the rectangular ceramic mold in which it is prepared.

 

Pâté or pate de foie gras [pah-TAY duh]

Term used to define a smooth goose or duck liver preparation, usually mixed with other meats (for example, pork). The pate is then molded into crocks or tubes and served at room temperature, usually as a spread.

 

Oie [wah]

In French, goose.

 

Pekin

A species of duck that when crossed with the Muscovy duck produces the foie gras-producing Mulard duck.

 

Mousse [moos]

A whipped foie gras preparation made by marinating the foie gras and gently cooking it, and whipping its own fat.

 

Micuit [mee-KWEE]

In French, “half-cooked”. This describes a foie gras product that has been partially cooked in order to give it a longer shelf life, which preserves most of the original flavor of the fresh liver.

 

Medallion

A slice of foie gras.

 

Magret

The breast of a foie gras duck.

 

Lobe

Entire goose or duck livers are divided into two lobes, a larger anterior lobe, and a smaller posterior lobe. They can be used whole or separated.

 

Grade

Categorization that defines the quality of commercial foie gras, based on color, size, and taste. Can be A, B, or C.

 

Gascony

A region in southwest France that is the major foie gras producer in the world.

 

Gavage

French term for the method of force-feeding geese or duck to produce foie gras.

 

Fresh Foie Gras

Non-processed, uncooked goose or duck liver.

 

Entier

In French, “whole”.

 

Deveining

Removing the blood veins from an entire lobe of foie gras.

 

Confit [kohn-FEE]

A culinary preparation that originated in Gascony, France, that preserves meat by curing it with salt and spices and cooking slowly in its own fat. Traditionally stored in crocks.

 

Canard [kah-NAR]

In French, “duck”.

 

Bloc

A foie gras preparation that is produced by compressing large pieces of foie gras into a block, and traditionally includes gourmet truffles.

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Author

Albertina Roca

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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