Foie gras means, in English, literally, fatty (gras), and liver (foie), and describes the liver of a goose or duck, or sometimes a chicken, intensively fed (and legally, in France and some other countries, force-fed) with grain in order to produce an enlarged liver with a particularly delicate flavor and texture.
This type of product is produced by natural feeding in some countries, while in Hungary it is widely produced using the same methods as in France.
Pâté de foie gras is a paste or spread made from foie gras, usually with cognac, and sometimes truffles and veal; outside France it is generally cheaper to buy and more readily available than the foie itself.
Force-feeding birds in order to produce a fat liver is an ancient method of farming, with recorded evidence of the practice going back thousands of years.
It is now widely considered to be an unacceptable farming practice, as are many other previously accepted methods of farming both animals and plants.
Foie (put an s only at plural) gras is fat liver made with goose or duch livers.
It is a expensive meal, often served at the Christmas' eve dinner.
This is very good, but the question of how it is made can be considered as cruelty. Gooses or ducks are forced-feed until their livers are fat enough to be "consumed". Some traditionnal farmers claim it is not painful for the animal. Well, if being forced-feed then having his head cut is not painful, I wonder what pain can be. Everyone can defend his point of view.
It's made from duck or goose liver -it's like a spread, great on fresh toast
I am on my own and cant eat a whole can of foie gras de canard , can I frreze it for later
Goose foie gras
a goose's
Liver
None! Foie gras is made from the livers of geese.
Foie gras is the liver of a duck or goose that has been fattened. Force feeding is used to fatten the liver. Foie gras is very popular in France and is considered a delicacy.
The most famous French dish is pate de foie gras. France has an extremely elaborate and famous national cuisine.
The last First Class menu on The Titanic consisted of 10 courses, including oysters, poached salmon, roast duckling, pate de Foie Gras and chocolate & vanilla eclairs.
du foie gras de canard francais
This is made from the pasted liver of the goose.
Roasted Goose with Chestnut/Pears and Goose liver Pate (foie gras)orRoasted Turkey with Chestnuts stuffing and a range of appetisers
1) The word pate (as in a head or forehead) : "His bald pate reflected the dim light."(pronounced PAYT)2) The word pâté (chopped meat paste, especially duck or goose liver, pâté de foie gras) :"The paté was too salty for his taste." (pronounced "pah-TAY)