Foie gras (
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). 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 mousse, parfait, or
pâté (the lowest quality), and is typically served as an accompaniment to another comestible (food item), such as toast or steak.
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