Entier and bloc de foie gras are two different types of fully cooked foie gras.
Entier is the purest form. It is a whole foie gras that has been de-veined, cleaned, seasoned and sterilized-cooked in its own fat, without additives. It has a firm and dense texture.
Bloc de foie gras is a mixed emulsion of at least 90% foie gras, water and seasoning. It has a homogeneous mousse texture.