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 been a popular bird in the northern regions of the country, often as a festive dish, cooked with pears, turnips or salsify, whether roasted or stewed.
For centuries the production and large-scale consumption of duck was limited to France. However, the situation changed from the seventies and eighties of the last century, with the implementation of the Michelin Guide in Spain and Portugal. In fact, two of the first restaurants to earn a star were from Empordà, Hotel Duran and Motel Empordà, in Figueres, which obtained the distinction in 1974, while El Bulli, in Roses, achieved it in 1976. In fact, as early as 1976 there was an attempt to begin producing duck foie gras, but it was not until 1983 that Coll Verd succeeded, starting out with just sixteen ducks bought from other pioneers who hadn’t been so fortunate.
Established as a cooperative, Coll Verd has celebrated forty years as a leading company in Catalonia, controlling more than half of the Catalan market, and ranking second on a national scale. The sector’s production supplies the market with large, rich, and proudly plump livers weighing around half a kilo, while also ensuring that every part of the duck is used to its fullest. From fresh produce to the fifth category, from classic cuisine to the most modern and innovative recipes: confit thighs, marinated breast, preserved gizzards, stuffed necks, mousses, pates with various dressings, greixons, botifarres, cold cuts, etc.
Foie gras with the 2025-2026 Girona Excel·lent seal
Celler Collverd Foie Gras
Celler foie gras, prepared without the use of any heat, only with salt, is the star product of Collverd, one of the main companies in Catalonia and Spain dedicated to foie gras and duck derivatives. 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
www.collverd.com
Extra duck liver
Ànec de l’Empordà is a family business, founded in 1986 in Serra de Daró, in El Baix Empordà, by the brothers Xavier, Carles and David Bach. Dedicated to the production of foie gras and duck-derived products, they control the entire production cycle, from raising ducks on their farms, to processing and distribution throughout the territory. Their natural fatty liver is fresh, firm and whole, with a uniform color and a silky, creamy texture.
Company: Ànec de l’Empordà
www.anecdelemporda.com
Mi-cuit Foie Gras
In May 2024, Ànec de l’Empordà, which since Xavier Bach’s retirement has been run by his brothers Carles and David, inaugurated a new warehouse. The modern warehouse receives the voluminous fatty livers and ducks freshly slaughtered at the slaughterhouse they have on the farms, where all the chicks go when they are one day old. Whole semi-cooked foie gras, prepared in a bain-marie with salt, pepper, spices and, in this case, Port wine, is one of the most universal ways to consume duck or goose liver. On its own or with toast, hot potatoes or truffles, to finish rice and pasta, as a filling or with confits, whether fig or citrus, semi-cooked foie is a must.
Company: Ànec de l’Empordà
www.anecdelemporda.com
