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Foie gras

"Pâté de Foie Gras" redirects here. For the science fiction story, see Pâté de Foie Gras (short story).
Foie gras
Foie gras with mustard seeds and green beans in duck jus served at the Guy Savoy restaurant of the Caesars Palace, Las Vegas, NV, U.S. at BARGE 2007
TypeWhole, mousse, parfait, or spread
Main ingredientsLiver of a duck or goose
A mulard duck, the hybrid used most frequently for foie gras production

Foie gras (French for 'fat liver'); (French: [fwa ɡʁɑ] , English: /ˌfwɑːˈɡrɑː/ ) is a specialty food product made of the liver of a duck or goose. According to French law,[1] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding).

Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France."[2]

The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began confining anatidaen birds to be forcedly fed to be fattened as a food source.[3] Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China.[4]

Gavage-based foie gras production is controversial, due mainly to animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. A number of countries and jurisdictions have laws against force-feeding and the production, import, or sale of foie gras.

  1. ^ French rural code Code rural – Article L654-27-1 Archived 17 July 2020 at the Wayback Machine: "On entend par foie gras, le foie d'un canard ou d'une oie spécialement engraissé par gavage." ("'Foie gras' is understood to mean the liver of a duck or a goose that has been especially fattened by gavage").
  2. ^ French rural code L654-27-1
  3. ^ "Ancient Egypt: Farmed and domesticated animals". Archived from the original on 16 December 2017. Retrieved 10 April 2009.
  4. ^ "A Global Taste Test of Foie Gras and Truffles". NPR.org.

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