The socialisation, globalisation and internationalisation of gastronomy in Europe led to the popularisation of foie gras, a historical icon of Occitan cuisine. It was easy, because duck has always been a popular bird in the northern regions of the country, often as a festive dish, cooked with pears, turnips or salsify, roasted or stewed.
While for centuries the production and mass consumption of duck was limited to France, from the 1970s and 1980s, with the implementation of the Michelin Guide in Spain and Portugal, the situation changed. Indeed, two of the first Michelin-starred restaurants were in the Empordà region: the Hotel Duran and the Motel Empordà, in Figueres, which obtained the distinction in 1974, while El Bulli, in Roses, won its first star in 1976. In that same year there was an attempt to start producing duck foie gras, but it was not until 1983 that Coll Verd started producing it from just 16 ducks bought from other pioneers who were not so lucky.
Established as a cooperative, Collverd has celebrated 40 years as the leading company in Catalonia, controlling more than half of the Catalan market, and as the second largest in Spain. The sector’s production is not limited to supplying the market with large, fatty, luxuriant livers, weighing about half a kilo, but also to transforming ducks to make full use of them. From fresh produce to pre-prepared meals, from classic cuisine to the most modern and innovative recipes: confit thighs, marinated breast, sweetbread preserves, stuffed necks, mousses, patés with different accompaniments, llardons (pork rinds), botifarres (fresh sausages), charcuterie, etc.
Foie gras with the 2023-2024 Girona Excel·lent seal
Premium foie gras
Collverd is the leading company in Catalonia for foie gras and duck products, supplying over half of the market, and the second biggest in Spain. The naturally fatty liver, fresh and whole, of uniform colour, silky and compact texture, comes from ducks fed on grain. Collverd recommends flash-frying its foie gras and serving it still hot either on its own or with a good cut of meat.
Company: Collverd Productes de l’Ànec, SA
Mi-cuit foie gras
Collverd considers the semi-cooked whole foie gras an essential classic in its catalogue. They make it in a bain-marie with salt, pepper and some liqueur or spirit, usually Armagnac. The most common way to serve this foie gras is with toast, boiled potatoes, truffle or on its own. It is also usually used to finish rice and pasta dishes, in a stuffing, or accompanied by fig or citrus jams.
Company: Collverd Productes de l’Ànec, SA
Celler foie gras
Celler foie gras, prepared without using any heat source, just salt, is the star product of the Solà family’s company. The unique way it is made means that the characteristics of the original product are perfectly reflected, which makes it essential to choose the very best raw materials. Making this foie gras is a painstaking job: you must remove all the blood vessels, clean it, season it and cover it with salt to achieve a light cure. It is the closest thing to eating fresh goose or duck liver, either just as it is, flaked, or as a carpaccio.
Company: Collverd Productes de l’Ànec, SA
