{"id":26681,"date":"2026-03-19T14:23:39","date_gmt":"2026-03-19T14:23:39","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=26681"},"modified":"2026-03-19T14:23:39","modified_gmt":"2026-03-19T14:23:39","slug":"foie-gras-2526","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/foie-gras-2526\/","title":{"rendered":"Foie gras"},"content":{"rendered":"

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Foie gras<\/h2>\n

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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.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”0″ padding_bottom=”15″ css=”.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”” el_class=”text_segell”]<\/p>\n

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 Empord\u00e0, Hotel Duran and Motel Empord\u00e0, 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\u2019t been so fortunate.<\/p>\n

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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\u2019s 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<\/em>, botifarres<\/em>, cold cuts, etc.<\/p>\n

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Foie gras with the 2025-2026 Girona Excel\u00b7lent seal<\/span><\/h2>\n

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Celler Collverd Foie Gras<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text css=””]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.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Collverd
\nwww.collverd.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”26689″ img_size=”medium” alignment=”center” css=”” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text css=””]<\/p>\n

Extra duck liver<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text css=””]\u00c0nec de l\u2019Empord\u00e0 is a family business, founded in 1986 in Serra de Dar\u00f3, in El Baix Empord\u00e0, 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.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: \u00c0nec de l\u2019Empord\u00e0
\nwww.anecdelemporda.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”26693″ img_size=”medium” alignment=”center” css=”” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text css=””]<\/p>\n

Mi-cuit Foie Gras<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text css=””]In May 2024, \u00c0nec de l\u2019Empord\u00e0, which since Xavier Bach\u2019s 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.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: \u00c0nec de l\u2019Empord\u00e0
\nwww.anecdelemporda.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_separator type=”normal” color=”#000000″ thickness=”1″][vc_empty_space height=”75″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][vc_column_text css=””]<\/p>\n

Related recipes<\/strong>.<\/h4>\n

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Foie-gras amb poma, pera i garnatxa<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Fetge d’\u00e0nec a la sal amb reducci\u00f3 de ratafia i ametllats<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Crem\u00f3s de moniatos amb fetge d’\u00e0nec, poma i reducci\u00f3 de ratafia<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”55″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text css=””] Foie gras [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text css=””] The socialisation, globalisation and internationalisation of gastronomy in Europe led to…<\/p>\n","protected":false},"author":1,"featured_media":17905,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[413],"portfolio_tag":[],"class_list":["post-26681","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2526"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/26681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=26681"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/17905"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=26681"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=26681"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=26681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}