▁as ▁H eston ▁Bl ument hal ▁of ▁The ▁F at ▁D uck ▁restaurant ▁first ▁flash - free ze ▁fo ie ▁gr as ▁in ▁liquid ▁nit ro gen ▁as ▁part ▁of ▁the ▁prepar ation ▁process . ▁ ▁Hot ▁fo ie ▁gr as ▁requires ▁minimal ▁sp ices ; ▁typically ▁black ▁pe pper , ▁pap ri ka ▁( in ▁Hung ary ) ▁and ▁salt . ▁Che fs ▁have ▁used ▁fle ur ▁de ▁sel ▁as ▁a ▁g our met ▁season ing ▁for ▁hot ▁fo ie ▁gr as ▁to ▁add ▁an ▁" important ▁text ural ▁acc ent " ▁with ▁its ▁cr unch . ▁ ▁Cons umption ▁Fo ie ▁gr as ▁is ▁regarded ▁as ▁a ▁g our met ▁lux ury ▁d ish . ▁In ▁France , ▁it ▁is ▁mainly ▁consum ed ▁on ▁special ▁occasions , ▁such ▁as ▁Christmas ▁or ▁New ▁Year ' s ▁E ve ▁ré ve illon ▁d inners , ▁though ▁the ▁recent ▁increased ▁avail ability ▁of ▁fo ie ▁gr as ▁has ▁made ▁it ▁a ▁less ▁exception al ▁d ish . ▁In ▁some ▁areas ▁of ▁France ▁fo ie ▁gr as ▁is ▁e aten ▁year - round . ▁ ▁D uck ▁fo ie ▁gr as ▁is ▁the ▁slightly ▁che aper ▁and , ▁since ▁a ▁change ▁of ▁production ▁methods ▁in ▁the ▁ 1 9 5 0 s ▁to ▁battery , ▁by ▁far ▁the ▁most ▁common ▁kind , ▁particularly ▁in ▁the ▁US . ▁The ▁taste ▁of ▁du ck ▁fo ie ▁gr as ▁is ▁often ▁referred ▁to ▁as ▁mus ky ▁with ▁a ▁subt le ▁bit tern ess . ▁Go ose ▁fo ie