Goose liver is softer, more delicate, more creamlike. Duck liver is more rustic, with a stronger taste. Sliced and ready to be served, the liver is much appreciated cold but not frozen - it must be taken out of the refrigerator 15 minutes before being savoured on slices of farmhouse bread slightly roasted. Serve it with a Sauternes, a champagne or a light red wine.
Bizac Block of Goose Foie Gras - Liver w/3% Truffles 10.9 oz.
