Whole Foie Gras in a Jar

For me, one of life’s great privileges is to have this jar of liver in the fridge.

It is argued, quite rightly, that this conserve of fattened goose or duck liver could age for two years or more, but does anyone have that kind of discipline? I can see cooking this in November for Christmas or New Year’s, but that’s about the limit of my inner fortitude.

Goose liver is easier to cook (it does not fall apart or melt as easily), but duck is much easier to get and less expensive