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Duck Foie Gras is more rustic, with a stronger taste. Goose Foie Gras is softer, more delicate, more creamlike. Sliced and ready to be served, foie gras 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.