foie gras entier ("whole foie gras"), made of one or two whole liver lobes; either cuit ("cooked"), mi-cuit ("semi-cooked"), or frais ("fresh"); foie gras, made of pieces of livers reassembled together; bloc de foie gras, a fully cooked, moulded block composed of 98% or more foie gras; if termed avec morceaux ("with pieces"), it must contain at least 50% foie gras pieces for goose, and 30% for duck.