The recipe for the duck foie gras bloc has remained unchanged since its creation in 1954. It is made from foie gras extracted from free-range ducks, reared in the fields of south-west France and fed on whole grain corn. Comtesse du Barry works according to strict criteria that are followed by only 5% of French producers. Their recipes do not contain any preservatives to preserve their authentic and natural character. The foies gras are cooked in Comtesse du Barry's historic bakery in Gimont.