Foie gras has been called the world’s most decadent and flavorful butter when served cold. Apply a little heat, and foie gras becomes sublime.  

Luxuriously soft and richly flavored, foie gras literally translates as fatty liver, an accurate name for the fattened liver of ducks, usually from the Moulard breed. There is evidence that the ancient Egyptians were fattening waterfowl, probably with grains, as early as 2500 BCE. Around the 1st century AD, the Romans refined the practice by using figs for waterfowl fattening. The post-Columbian spread of maize from the Americas to Europe in the 14th and 15th centuries led to ducks and geese being fattened on corn, as they are primarily today.

Foie gras comes in three quality grades, A, B, or C, determined by size, firmness, and the amount of visible bruising or blemishes. Each grade lends itself to different applications in the kitchen. If you want clean, uniform slices for searing, choose Grade A—the largest, palest, and firmest lobes, with minimal veining and the least fat loss during cooking. It’s also the most expensive. Grade B foie gras is slightly smaller and softer, with some visible veins or imperfections, but still performs well in terrines, torchons, or applications where it’s gently cooked and handled. Grade C, the most economical option, is more irregular in shape and texture and tends to render more fat, making it ideal for emulsified preparations like mousse, pâté, or enriching sauces where appearance isn’t a concern.