Ready-Made Foie Gras

The following topics on this page discuss options for serving ready-made foie gras.

The main approaches to serving duck or goose foie gras is store-bought, ready to serve: Almost everyone (99%) serves ready-made foie gras, including some top-class restaurants in France.


Foie Gras is served as a starter (prior to the main course).


Most people prefer it a touch chilled as they find the taste extremely rich at room temperature.

So, if you have stored the Foie Gras at room temperature (e.g. canned foie gras) you may wish to store it in the refrigerator for a while before serving, so that it will be slightly chilled.

Otherwise, if you have been keeping it in the fridge, remove it from the fridge 45 minutes or so before serving so that it can warm up.

So, while foie gras should be chilled rather than cold, the exact amount of chilling is a matter of personal taste. In general, people who are new to foie gras prefer moderately chilled while some who eat it on a regular basis tend towards merely lightly chilled.

Dividing into individual portions

Use a sharp smooth-edged knife to cut the foie gras. The foie gras should be cut into slices about 2 cm thick. If you have been keeping it in the Fridge, wait until it warms up before cutting it.

Place one or two slices on each plate. As foie gras is very rich, it is not served in large quantities. Approximately 60g (2,5 ounces) per person is right.

Serve with…

The most traditional accompaniment is toast made from thinly cut brown bread, cut into triangles. People cut off pieces and place them on the toast before eating. In fact, most guests actually spread the foie gras on the bread, despite the “rule” that one should cut chunks rather than spread.

There are many other ways of serving foie gras. It often comes with a few leaves of lettuce, although this is mainly for decoration. But it should be without salad dressing as salad dressing would clash with the taste of the foie gras.

In general, sweet-sour items go best with foie gras. For example, oriental chutney or cranberry jelly find favour.

It is better to serve it on its own, or with just a bit of toast, rather than hide it (either visually or taste-wise) by too much of other accompaniments.


Many people enjoy a small glass of dessert wine. The best choice for this is a good white wine (Sauternes if you can afford it). Some people will say that a dessert wine takes away from the taste of the foie gras, others that it complements it very well.

Although Sauternes is the best dessert wine to serve with foie gras, you can also serve Bergerac, Juran├žon or Monbazillac.