>My French is terrible, but wouldn't it be something like bloc de foie
>de poulet reconstitu? Chopped liver ain't duck, buddy!

I tink Mike refers to the various quality levels concerning foie gras de
canard - if it is a whole piece of liver or what. If I remeber correctly,
bloc de foie gras is various pieces of leftover duck liver pressed into a
block, or, more likely, can.

I may be wrong though, after the article in Decanter we no longer partake of
foie gras de canard.

Cheers

Nils