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Foie gras (French for 'fat liver'); (French: [fwa ɡʁɑ] ⓘ, English: / ˌ f w ɑː ˈ ɡ r ɑː / ⓘ) is a specialty food product made of the liver of a duck or goose. According to French law, [1] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French ...
Gavage feeding Anti-foie gras protestors at the Hôtel Meurice, Paris. The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the controversial force-feeding of birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically.
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
It is used to prepare delicacies, such as poached skate liver on toast in England, [8] as well as the beignets de foie de raie and foie de raie en croute in French cuisine. [9] Cod liver (usually tinned in its oil and served seasoned) is a popular spread for bread or toast in several European countries. In Russia, it is served with potatoes.
Certain offal dishes—including foie gras and pâté—are often regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread, Jewish chopped liver, Scottish haggis, U.S. chitterlings, and Mexican menudo.
Foie gras controversy; D. Ariane Daguin; P. Pâté de Foie Gras (short story) S. Eduardo Sousa This page was last edited on 29 January 2023, at 13:05 (UTC). Text ...
Pages for logged out editors learn more. Contributions; Talk; Pâté de foie gras
Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, - EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...