Core answer: Foie gras is the liver of a duck or goose that has been fattened, typically through gavage (force-feeding), and is considered a delicacy in French cuisine. Details to consider:
- What it is: A rich, buttery liver product. It can be sold whole or prepared as mousse, pâté, or parfait. It is most commonly associated with French culinary traditions, especially Strasbourg and other regions known for foie gras production.
- How it’s made: The traditional definition centers on the liver being fattened by a controlled feeding process. Different sources describe the end product as the fatty liver of a goose or duck, produced for culinary use.
- Common forms and serving: Foie gras is often served as a standalone slice, or incorporated into dishes as a paste or mousse. It can accompany steaks, bread, fruit, or wine pairings in fine dining contexts.
- Legal and cultural notes: In official terms, many countries regulate production and sale, and in France it is considered part of cultural gastronomic heritage. Britannica summarizes foie gras as the liver of geese or ducks fattened through force-feeding, a recognized French delicacy.
- Terminology and related terms:
- “Foie gras” is French for “fat liver.”
- It is sometimes described as “pasztet strasborski” or Strasbourg pâté in some languages, referring to its traditional regional associations.
* Dictionary definitions describe foie gras as the liver of specially fattened geese or ducks used as a delicacy, often in pâté form.
If you’d like, I can tailor this to a specific angle (culinary use, ethical debates, regional production, or a quick glossary).
