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    Dizajn bez názvu (22)
    Blok Foie Gras, Malvasia, 180g
    Skladem
    799 Kč
    17561
    Dizajn bez názvu (23)
    Foie Gras entero, Kachní játra, Malvasia, 180g
    Skladem
    999 Kč
    21123
    Dizajn bez názvu (27)
    Parfait de Foie de Gras, husí játra, Malvasia 130g
    Skladem
    559 Kč
    21195
    Dizajn bez názvu (12)
    Parfait de Foie de Gras, Kachní, Malvasia, 130g
    Skladem
    429 Kč
    21519
    Dizajn bez názvu (10)
    Bloc de foie Gras de Pato, Malvasia, 100g
    Vyprodáno
    409 Kč
    22152
    Dizajn bez názvu (20)
    Block de Foie Gras s lanýžem, Malvasia, 130g
    Vyprodáno
    999 Kč
    21194
    Dizajn bez názvu (8)
    Foie Gras MI-CUIT, kachní, Malvasia 100g
    Vyprodáno
    699 Kč
    21522
    Dizajn bez názvu (7)
    Foie Gras, MI-CUIT, Kachní, Malvasia, 250g
    Momentálně nedostupné
    1 299 Kč
    21521
    velikost fotek na web 2026 01 29T170054.072
    Malvasia/Entero de pato trufa, sklo 100g
    Momentálně nedostupné
    799 Kč
    201027
    Dizajn bez názvu (4)
    Mousse de foie de pato con trufa, Malvasia, 100g
    Vyprodáno
    349 Kč
    22153
    Dizajn bez názvu (3)
    Parfait de Foie de Pato, Malvasia, 100g
    Vyprodáno
    409 Kč
    22151

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    11 items total

    Foie gras is a subcategory of luxury goose and duck liver, represented by the Spanish brand Malvasia. The range covers the whole scale of preparations - from whole fattened liver (entero, including a version with truffle) through premium mi-cuit, the finer parfait and the more accessible bloc to light mousse. The range is supplemented by cured duck breast (jamón de pato), a cured meat product made from duck. Foie gras is one of the classic French and Spanish gastronomic specialities, popular on the festive table.

    How to find your way around this category

    Entero is whole fattened liver with no additions - the most authentic and most premium version. Mi-cuit (literally "half cooked") is gently heat-treated foie gras, which retains the most of its natural texture and flavour. Parfait contains at least 75 % foie gras mixed with other ingredients for a creamier texture. Bloc is foie gras reconstituted from pieces of liver. Mousse has the lowest proportion of liver and the finest, lightest texture.

    If you are deciding between goose and duck foie gras: goose is traditionally considered finer and more delicate, while duck has a more pronounced, more robust flavour.

    Types of foie gras preparation

    Preparation Proportion of liver Characteristics
    Entero 100 % Whole liver, the most authentic flavour
    Mi-cuit 100 % Gently heat-treated, premium texture
    Parfait min. 75 % Creamier, finer consistency
    Bloc reconstituted from pieces More accessible price, practical to slice
    Mousse the lowest The lightest, finest texture

    You will always find the specific weight and type (goose/duck) in the product detail.

    How to serve and store foie gras

    Foie gras is traditionally served chilled, cut into thin slices, with a little salt, pepper and a sweet accompaniment - fig jam, grape or port wine, or toasted bread. Cured duck breast (jamón de pato) is sliced in a similar way to classic ham, into thin slices, and is served on its own or as part of a cold platter.

    Take foie gras out of the fridge about 15-20 minutes before serving - when slightly less cold, it has a more pronounced and fuller flavour.

    Frequently asked questions

    What is the difference between entero, parfait and mousse?
    Entero is whole fattened liver with no additions, parfait contains at least 75 % liver mixed with other ingredients, and mousse has the lowest proportion of liver and the lightest texture.
    What does mi-cuit mean?
    Mi-cuit means "half cooked" - it is gently heat-treated foie gras, which retains its natural texture and flavour better than fully sterilised tinned versions.
    Is goose or duck foie gras better?
    Goose foie gras is traditionally considered finer and more delicate, while duck has a more pronounced, more robust flavour. The choice is a matter of personal preference.
    How is foie gras served?
    Chilled, cut into thin slices, with a little salt and pepper, accompanied by a sweet element such as fig jam or port wine, and toasted bread.
    What is cured duck breast (jamón de pato)?
    It is a cured meat product made from duck, cut into thin slices in a similar way to classic ham, with a pronounced, gently sweetish flavour.

    Subcategories and related products

    Specialities
    An overview of all gastronomic specialities
    Pâtés
    Ready-made spreadable pâtés
    Gift packages
    Ready-made gastronomic gifts

    Good to know

    What matters in practice

    The proportion of actual liver in the product and the type of bird (goose/duck).
    Also: entero and mi-cuit are the most authentic, parfait and mousse finer and more affordable.

    What we base this on

    On information from the producer Malvasia and on the standard classification of foie gras preparations.
    Also: we verify the specific proportion of liver and the weight on the individual products.

    Where the limits are

    The stock availability of individual items may change.
    Also: you will find the current status in the product detail.

    What this category does not cover

    Neither classic pâtés nor other gastronomic specialities.
    Also: you will find those in the Pâtés category.

     

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