Foie gras
Foie gras (play /fwɑːˈɡrɑː/; French: [fwa ɡʁɑ]); French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. Foie gras is defined as the liver of a duck fattened by gavage (force-feeding corn), although outside of France it is occasionally produced using natural feeding.
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak.
There is concern in animal rights circles that the way of making it is cruel.
Foie Gras Media
- Mulard (1).jpg
A mulard duck, the hybrid used most frequently for foie gras production
- Egyptiangeesefeeding.jpg
A bas relief depiction of overfeeding geese
- Scappi.jpg
Bartolomeo Scappi
- Foie Gras with Hawthorn.jpeg
Foie gras served with hawthorn puree at the Da Dong Roast Duck Restaurant, at Zi Wei Park, Nanxincang, Dongcheng, Beijing in 2016
- Foie gras DSC00180.jpg
An entire foie gras (ready for cooking in a terrine)
A Moulard duck foie gras torchon with pickled pear
- Collective cage used in the foie gras industry.jpg
Collectives cages are the main housing system since the ban of individual cages ("épinettes") in Europe.
- Foie gras - gavage in Rocamadour, France.jpg
Modern gavage feeding process
- Foie-gras.jpg
Foie gras with shallots and figs
- Mulard duck being force fed corn in order to fatten its liver for foie gras production.jpg
Copyrighted by Gaia (Global Action in the Interest of Animals); The copyright statement in French allows use when mentioning source.