Duck Foie Gras from the Gers

Duck Foie Gras from the Gers: A Complete Artisanal Line

Maison Ramajo has been raising, force-feeding, and processing its ducks on the same family farm in Dému, in the Gers region, for over 40 years. All of our duck foie gras products are certified IGP Gers and have won medals at the Concours Général Agricole de Paris. From traditional force-feeding to artisanal packaging, every step is carefully managed without intermediaries to guarantee you a product of consistent, traceable quality.

Whether whole and canned, semi-cooked in a vacuum-sealed tray, or in blocks, our Gers foie gras is perfect for any occasion: festive meals, gourmet appetizers, corporate gifts, or everyday indulgence. Choosing Ramajo means buying directly from the producer, with no additional distribution costs.

The three main categories of duck foie gras at Ramajo

Whole Canned Duck Foie Gras

Whole canned duck foie gras comes from a single lobe, simply cut to weight, seasoned with salt and pepper according to the traditional recipe, then sterilized at temperatures between 90°C and 110°C. This cooking process allows it to be stored for several years at room temperature, making it the ideal choice for preparing for the holidays or building a high-quality stockpile. When sliced, its uniform golden color attests to its single-lobe origin. Its firm texture and bold flavor appeal to connoisseurs who appreciate character.

Available in sizes ranging from 120 g to 440 g, in jars or tin cans, with value packs for large gatherings.

Semi-cooked whole duck foie gras in a tray

The semi-cooked whole duck foie gras is cooked in a water bath at temperatures between 70°C and 85°C, after being seasoned with truffled Armagnac according to a house recipe. This gentle cooking method preserves a texture very similar to that of fresh foie gras: melt-in-your-mouth, creamy, with a silky smoothness that connoisseurs recognize immediately. Vacuum-sealed in a tray, it keeps for 3 to 4 weeks upon receipt and is served directly, sliced, on lightly toasted bread.

Available in 90 g, 180 g, and 350 g sizes, as well as in bulk. A multiple medal winner at the Concours Général Agricole de Paris.

The Duck Foie Gras Block

The block of duck foie gras from the Gers region is a 100% emulsified foie gras preparation with a uniform, smooth, and spreadable texture. More affordable than whole foie gras, it’s ideal for appetizer toasts, verrines, or to enhance a sauce in cooking. Some sizes are labeled “with pieces”: fragments of the lobe are incorporated, clearly visible when sliced, for an experience closer to that of whole foie gras.

Available in sizes ranging from 65 g to 200 g, in individual containers or in bulk.

Whole or block foie gras: how to choose?

Whole foie gras comes from a single lobe, seasoned and then cooked as is. Its marbled texture, bold flavor, and nutty undertones make it the choice of connoisseurs and for festive meals. The block, on the other hand, is a smooth emulsion that’s easy to slice and spread, making it ideal for a relaxed appetizer or for cooking. For those who are unsure, our article “Goose or Duck Foie Gras: What’s the Difference?” details the flavor profiles to help you choose based on the occasion.

Duck Foie Gras from the Gers: Local Terroir and Gascon Tradition

The Gers is one of the historic heartlands of French foie gras. The tradition of corn-force-feeding, practiced for generations in this region of Gascony, gives the duck foie gras from the Southwest its distinctive character: a clean flavor, a rich texture, and deep aromas. The Gers PGI certification guarantees that the ducks are raised, force-fed, and processed entirely within the department, in accordance with the appellation’s specifications.

Maison Ramajo has embodied this tradition for over 40 years. At our facility, the rearing, force-feeding, processing, and packaging all take place on the same farm—a practice that has become rare even in the Gers. Every jar or tray you receive comes directly from our artisanal cannery.

To complete your Gascon meal, discover our gourmet gift sets featuring foie gras, curated around our finest Gers specialties, or our white wines from Gascony, selected to pair with foie gras.

FAQ on Gers Duck Foie Gras

What is the difference between whole foie gras and block foie gras?

Whole foie gras consists of a single lobe, seasoned and then cooked. It has a marbled texture, a rich flavor, and a beautiful, uniform golden color when sliced. The block is an emulsified preparation with a smooth, even texture that’s easier to spread. Both are 100% foie gras, but the whole lobe is for connoisseurs who appreciate bold flavor, while the block is for those who prioritize ease of serving.

What is the Gers Protected Geographical Indication (PGI) for duck foie gras?

The Gers Protected Geographical Indication (PGI) guarantees that the ducks were raised, force-fed, and processed in the Gers region, in accordance with precise specifications. It is a guarantee of origin, method, and quality. All duck foie gras from Maison Ramajo is certified IGP Gers.

How many grams of foie gras per person should you plan for?

As an appetizer, allow 40 to 60 g per person. For a generous tasting as part of a cocktail reception, 30 to 40 g is sufficient. A 180-gram jar is enough for 3 or 4 people as an appetizer, while a 310-gram jar serves 5 or 6 people.

What wine should you serve with Gers duck foie gras?

A sweet white wine from Gascony, such as Tariquet Premières Grives or Domaine de Joÿ Saint André, pairs perfectly with the melt-in-your-mouth texture of foie gras. A white Floc de Gascogne served chilled is also a classic pairing from the Southwest. Discover our selection in our Gascogne white wine cellar.

Can I order fresh duck foie gras to cook with?

Yes. Maison Ramajo also offers fresh IGP Gers duck foie gras for you to cook however you like: homemade terrine, pan-seared cutlets, or Tournedos Rossini. Allow about 500 g per liver; availability depends on the production season.