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
A Mulard duck, the hybrid used most frequently for foie gras production
A bas relief depiction of overfeeding geese
Bartolomeo Scappi
Foie gras served with hawthorn puree at a restaurant in Beijing
An entire foie gras (ready for cooking in a terrine)
A Moulard duck foie gras torchon with pickled pear
Collectives cages are the main housing system since the ban of individual cages ("épinettes") in Europe
Modern gavage feeding process
Foie gras with shallots and figs
Copyrighted by Gaia (Global Action in the Interest of Animals); The copyright statement in French allows use when mentioning source.
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