Foie gras (i/ËfwÉËËÉ¡rÉË/, French for “fat liver”) is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage, although in Spain and other countries outside of France it is occasionally produced using natural feeding.
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