Duck liver is more rustic, with a stronger taste. Goose liver is softer, more delicate, more creamlike. 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.

Micuit is a process of partially cooking the goose or duck foie gras, therefore preserving the blocks for a longer period of time. Micuit foie gras is ready to serve, but needs refrigeration.