Goose or duck foie gras? Raw or cooked? Fresh, partially cooked or preserved? Whole foie gras or in a block? If you are having trouble deciding, our guide will help you find the foie gras best suited to your tastes.

Today, the strongly flavoured duck foie gras is the most popular variety . However, the particular refinement and delicacy of goose foie gras mean it too has no shortage of enthusiasts.

A raw goose foie gras generally weighs between 600g and 700g while a raw duck foie gras usually comes in at between 450g and 600g. However, to be labelled FOIE GRAS, a minimum weight is required: 400g for a goose foie gras and 300g for a duck foie gras.

The colour must be uniform and unmarked, the texture is consistent and smooth and the foie gras is firm to the touch without being hard. Goose foie gras tends to be slightly pinker.

• Raw foie gras

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, in the fattened duck and goose markets which have become a traditional feature of life in southwest France. It can be kept for 7 days at a temperature of 0°C to 4°C.

• Ready-to-eat foie gras

Ready-to-eat foie gras comes in three regulated appellations: Whole foie gras, foie gras, block of foie gras.