Raw foie gras: is
cooked by industrial or farmyard canners and restaurants. You can also buy raw
foie gras cru to make homemade terrines or sophisticated hot dishes. It is sold
vacuum packed (mass retail) or with no special packaging, at the fattened duck
and goose markets which have become a traditional feature of life in southwest
Hungary. It can be kept for 7 days at a temperature of 0°C to 4°C.
Semi-cooked or semi-preserved foie gras. Its creamy texture is a touch firmer than for raw foie gras and it can
be stored for 6 months at a temperature of 2°C to 4°C. Presented in a jar, can
or sealed container, it is cooked right through at 64-85°C . Shrink-wrapped or
vacuum packed it can be stored for 21 days at 2-4 °C and shrink-wrapped or
vacuum packed in pastry, brioche or a terrine, for 15 days at 2-4 °C.
Preserved foie gras. Presented in a jar or can, it is cooked right through at 110°C. Its
texture, which is even creamier than with the previous presen- tations, changes
over the years. Since it absorbs its own fats, the foie gras becomes creamier
with age. It can be stored for several years (10 to 15 °C).