Ducks or geese raised to produce Foie Gras have been induced to eat greater amounts of food, particularly corn, without excessive exercise in order to naturally increase the size of their liver, which commonly becomes 3 to 4 pounds in size. When the liver is removed, it is often soaked in a solution of wine, water and milk to prepare it to be consumed. It is then marinated again in a blend of seasonings with wine (usually Armagnac, Madeira or Port wine) and baked, being careful not to let it shrink significantly while being cooked.
Foie Gras of goose (Foie Gras d'Oie) is considered to be slightly smoother in texture and richer but more delicate flavored than Foie Gras of duck (Foie Gras de Canard) due to the greater fat content. However, duck Foie Gras provides a more fragrant aroma while tasting slightly stronger, but still rich and buttery. Wine jelly is often served as a condiment with Foie Gras, since it offers a complementing flavor. Suggested wines with Foie Gras when it is served cold include sweet white Sauterns or Reislings. For the heartier flavored Foie Gras when prepared warm, serve a Merlot or a Cabernet wine.