What is foie gras?

Answer 1

fatty goose/duck liver. French: foie = liver, gras = fat

The ducks or geese are fed (forced fed) a very high fat diet. The fat is stored in the liver and enlarges from the high calories.

From wikipedia:
Typical foie gras production involves force-feeding birds more food than they would eat in the wild, and much more than they would voluntarily eat domestically. The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the buttery consistency sought by the gastronome.

Answer 2

Foie gras [fwɑ gʁɑ] (French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law[1])

Foie gras is one of the greatest delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into pâté, mousse, or parfait, and is typically served as an accompaniment to another comestible, such as toast or steak.

The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations and the United States.

In modern foie gras production, force feeding takes place from 12−18 days before slaughter. The duck or goose is typically fed a controlled amount of corn mash through a tube placed in the animal's esophagus. Due to this force feeding procedure, and the possible health consequences of an enlarged liver, animal rights and welfare organizations and activists regard foie gras production methods as cruel to animals. Foie gras producers maintain that force feeding ducks and geese is not uncomfortable for the animals nor is it hazardous to their health. Scientific evidence regarding the animal welfare aspects of foie gras production is limited[2] and inconclusive[3]. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras due to how it is produced.

Answer 3

Foie gras [fwɑ gʁɑ] (French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law[1])

Foie gras is one of the greatest delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into pâté, mousse, or parfait, and is typically served as an accompaniment to another comestible, such as toast or steak.

The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations and the United States.

In modern foie gras production, force feeding takes place from 12−18 days before slaughter. The duck or goose is typically fed a controlled amount of corn mash through a tube placed in the animal's esophagus. Due to this force feeding procedure, and the possible health consequences of an enlarged liver, animal rights and welfare organizations and activists regard foie gras production methods as cruel to animals. Foie gras producers maintain that force feeding ducks and geese is not uncomfortable for the animals nor is it hazardous to their health. Scientific evidence regarding the animal welfare aspects of foie gras production is limited[2] and inconclusive[3]. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras due to how it is produced.

Answer 4

"...foie gras can only be produced by enhancing the duck's or goose's ability to develop a large firm liver."
We inferred that foie gras involves a duck or goose liver, but this information didn't satisfy our hunger for the answer

I found this websit and I think it should answer your question!!

Answer 5

Foie gras [fwɑ gʁɑ] (French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law[1])

Foie gras is one of the greatest delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into pâté, mousse, or parfait, and is typically served as an accompaniment to another comestible, such as toast or steak.

Answer 6

Goose liver

Answer 7

Goose liver.

Specifically the liver of a goose that is force fed through a mechanism that results in a "fattened" liver.

Answer 8

Looks like most have the answer for you already. It is goose or duck liver that is made into a dip. I have never tried it personally but most individuals say it is good.

:)

Answer 9

It's a pate made of goose liver. It's very rich...rather buttery. If you can find it in the US, it's not usually very good. The best I had was in France. The taste was much cleaner.

Answer 10

Goose liver.