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What is foie gras?
Article ToolsFoie Gras is French for "Fat Liver." Foie Gras is the liver of a duck or goose that has been force fed (gavage) to increase the size of the waterfowl's liver.
To increase the size of the duck or goose's liver, a tube is a forced down the waterfowl's throat twice a day, and then partially cooked corn is sent down into the esophagus. This in turn enlarges the liver of the animal to a considerable amount.
When served, Foie Gras is either sliced or seared in a pan. The liver is then prepared with fruit, served with green vegetables, or put atop of a type of meal (such as steak).
This controversial food has been banned in the state of California, the city of Chicago, and more than 12 countries (majority of which are located in Europe). While many locations do not allow Foie Gras, France considers it a delicacy and part of the country's culture.
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What is foie gras?
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I have often tasted foie gras, French for "liver fat - liver (fois) fat (gras)." It's a texture and taste forever etc... read more
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Foie is the french word for liver. It is the over fed and deformed liver of the goose or duck, prepared with wine and... read more
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I once defiantly sat in front of a plate of liver and onions for six hours without moving. I glared at the bitter mar... read more
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Foie gras, is as the translation of the name would indicate, Fat liver. What was found eons ago was that by rearing g... read more
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