Foie gras (French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is also produced using natural feeding. Pâté de foie gras was formerly known as "Strasbourg pie" in English due to that city being a major producer of this food product.
Yes, I know the saying, "Don't knock it till you try it." Foie gras, directly translated, is "fatty liver". In many countries, it is considered a delicacy. Its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Of course, a fatty liver is not a normal thing. In many cases, including humans, a fatty or enlarged liver indicates a serious liver problem. Under normal circumstances, a … more