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Frozen Whole Hungarian Goose Liver (700-800g / piece)
Carefully selected from top-tier farms in Hungary and raised using legendary, refined farming craftsmanship. This goose liver features an exceptionally delicate texture with rich, buttery fats that melt seamlessly in your mouth. It carries a subtle natural sweetness and an elegant aroma, free from any gamy or bitter aftertaste. Whether thick-cut and pan-seared to crisp perfection on the outside and velvety on the inside, or prepared into a luxurious French Foie Gras Terrine, it delivers the most authentic and decadent French dining experience!
Rich Buttery Flavor: Renowned for its rich, creamy profile, offering a smooth, melt-in-your-mouth texture.
Subtle Sweetness: Perfectly balanced with a delicate, natural sweetness that cuts through the richness and adds a layer of complex flavor.
Clean Aftertaste: Distinctively clean on the finish with no bitter or metallic undertones, leaving a delightful and lingering aftertaste.
Storage & Thawing Instructions:
Storage: Keep stored in the freezer at -18°C or below.
Shelf Life: Unopened in its original vacuum packaging, it can be kept for up to 12 months (please refer to the best-before date on the package).
Thawing Tip: Transfer the goose liver from the freezer to the refrigerator (chilled section) the night before cooking to thaw slowly. Do not use hot water or a microwave to thaw, as this will cause the natural fats to render out and lose flavor.
Note: Authentic high-grade Goose Liver (d'Oie) holds its shape and locks in its fats when seared, creating a crispy crust with a soft interior. In contrast, duck liver releases large amounts of yellow duck fat when heated, causing it to shrink drastically. We strictly source pure Hungarian Goose Liver—never substituting with duck liver—to ensure you enjoy the most authentic French delicacy!
💡 Culinary Knowledge: "Duck Liver Posing as Goose Liver"? 4 Ways to Spot Real Goose Liver!
Many products on the market labeled simply as "Foie Gras" are actually Duck Liver (Foie Gras de Canard), which is cheaper to produce, instead of authentic Goose Liver (Foie Gras d'Oie). Here is how they compare in taste, appearance, and value:
| Comparison | Premium Goose Liver (Foie Gras d'Oie) | Standard Duck Liver (Foie Gras de Canard) |
| Appearance & Shape | Larger size (approx. 700g–900g), plump and rounded in shape | Smaller size (approx. 400g–600g), flatter and elongated in shape |
| Color | Natural, gentle ivory white to pale pink | Darker shade, leaning towards yellow, cream, or light orange |
| Flavor & Fat | Elegant, subtle flavor; higher melting point when seared, retains fats well with minimal shrinkage for a silky texture | Stronger/gamier aroma; lower melting point, renders out a lot of fat quickly (shrinks significantly when cooked) |
Cost & Price | Longer farming cycle and rare production, much higher cost | Shorter farming cycle and higher yield, relatively lower cost |