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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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| ||foie gras|
Description: The "fat" liver of a goose or duck which is force-fed with corn, maize in a practice called "gavage". It is a delicacy produced mainly in the south west of France, particularly Périgord, and in Alsace. It is served hot or cold. The highest quality is 'foie gras entier' - a whole piece of the liver which is cooked in some way, usually not for a long time, and then served as a piece and not spreadable. The next quality is a 'bloc de foie gras' which has small morsels of liver throughout. This again is not spreadable. The lowest quality is 'pâté de foie gras' is a smooth paste made from the liver and which may be spread on toast.
|A sign advertising Godard's foie gras in the Lot||
Most frequent country: Widespread
See places: French food and cuisine, Alsace
See foods and dishes: faisan à la bohémienne, gavage