What, exactly, is foie gras?

Answer 1

Hi !!!
Here you go...


Foie gras is the grossly swollen liver of the ducks and geese fattened by force feeding once they are fully grown. This overfeeding distorts the body, causing the liver to swell to more than seven times its normal size. The bigger the liver, the more foie gras - and profit!
In France alone, where the practice is known as gavage, many hundreds of thousands of birds are forcibly fed - 'crammed' - each year. To meet demand, France also imports fattened livers from Israel and mid-European countries, such as Hungary, where the cramming process is similar to their own methods. France's total exports of foie gras amount to many hundreds of tons annually.


To cram a goose means to stuff 400-500g (approx 1lb) of salted, cooked maize (often lubricated with goose fat into its crop at least three times a day, for a minimum of 16 days. By the 12th day, the goose is being crammed every three hours - that's eight times in one day - even throughout the night. On the 17th day, the geese are slaughtered. Their bodies are so distended by this time that they can hardly move and can breathe only with difficulty.
"Swollen sacks shuffling on inadequate legs in cramped spaces" is the independent verdict of one eye-witness, a well know writer. European foie gras farms are now using electric cramming machines - which push the feed through the funnel and down the bird's throat by means of a mechanical, rotating screw. This allows far more birds to be crammed.

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 most popular 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 3

It all started in France. Not sure you are ready for this. It is actually an over fatted liver of a Goose (yes, goose but nowadays they do make some duck foi gras). It is terribly inhumane. They force feed the poor birds with funnels and they are tortured with the terrible weight gain, cannot walk, and ultimately would die because their livers get so fatty they are swollen about 20X their normal size.

You can make pate of foi gras (means literally fat liver) but you can make pate of any sort of liver and you don't need to make poor beasts suffer intolerably to get your pate.

For this reason I do not eat it, although I love the stuff.

Answer 4

The liver of a duck or a goose that has been specially fattened by gorging it.

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 5

foie gras is goose livers.

Answer 6

duck liver...but a special over sized one. it's tasty stuff but it's not something you just sit down and mow on like a steak. plus it's a very controversial food item but then again anything can be one. i could be like hey veggie eaters stop killing the carrots yah know they die when you pull them out of the ground.

Answer 7

It's a dag on tasty liver of a duck or a goose that has been specially prepared.

Answer 8

The singer jewel

Answer 9

It is actually duck liver.

Answer 10

duck