Foie gras - Wikipedia, the free encyclopedia

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** Foie gras **

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This article is about the food product made from liver. For the story by
Isaac Asimov, see Pâté de Foie Gras (short story).
"Fat liver" redirects here. For the medical condition, see Fatty liver.

Foie gras
Foie gras en cocotte.jpg
Foie gras with mustard seeds and green onions in duck /jus/
Details
Type Spread
Main ingredient(s) Liver of a duck or goose

An entire foie gras (partly prepared for a terrine).

Pâté de foie gras, canned
Nutritional value per 100 g (3.5 oz)
Energy 1,933 kJ (462 kcal)
Carbohydrates 4.67 g
- Dietary fiber 0.0 g
Fat 43.84 g
Protein 11.40 g
Thiamine (vit. B[1]) 0.088 mg (8%)
Riboflavin (vit. B[2]) 0.299 mg (25%)
Niacin (vit. B[3]) 2.51 mg (17%)
Sodium 697 mg (46%)
Percentages are relative to
US recommendations for adults.


*Foie gras* (Listen^i/ˌfwɑːˈɡrɑː/; French: [fwa
ɡʁɑ]); 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,^[1]
foie gras is defined as the liver of a duck fattened by force feeding corn
with a gavage, although outside of France it is occasionally produced using
natural feeding.^[2] A pastry containing pâté de foie gras and bacon,
or pâté de foie gras /tout court/, was formerly known as "Strasbourg
pie" (or "Strasburg pie"^[3]) in English on account of that city's being a
major producer of foie gras.^[4]

Foie gras is a popular and well-known delicacy in French cuisine. Its
flavor is described as rich, buttery, and delicate, unlike that of an
ordinary duck or goose liver. Foie gras is sold whole, or is prepared into
mousse, parfait


Source: en.wikipedia.org/wiki/Foie_gras


how is foie gras made

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