To make this pricey gourmet delicacy, birds are force-fed enormous quantities of food three times daily via a pipe that is inserted into the esophagus. This leads to enlargement of the animal's liver and sometimes rupturing of the internal organs, infection and a painful death. The process typically lasts up to four weeks, until the birds are slaughtered.
rich and buttery goose or duck liver
Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Literally French for 'fat liver', but usually used to refer to the rich pâté made from the liver of ducks and geese that have been force-fed and fattened until their livers become enlarged. It is a great French delicacy - and very expensive. After preparation, the livers are marinated in armagnac, port or madeira, depending on the chef's recipe. They are then stuffed with black truffle, pressed into a terrine, sprinkled with salt and sealed. The dish is baked in a bain-marie and then chilled. The flavour is rich and the texture silky smooth. Foie gras is usually served in thin slices at the start of a meal with a sweet wine. It is also available in tins.
literally "fat liver"; a goose liver specially grown and prepared according to the method used in the southwest
FWAH-grah] The literal translation from the French for foie gras is "fat liver." It usually refers to goose liver, which is considered to be the best, but it can be liver from a duck or a goose. Foie gras is a dish made from the livers of fattened geese and ducks that have been force fed on a special diet in a confined living space, until they are grossly fat and their liver have become enlarged and fatty. The liver is soaked overnight in liquid (water, milk, or port wine), drained and marinated in Armagnac, Port or Madeira and mixed with seasonings.
The liver of force fed geese or ducks
a pate made from goose liver (marinated in cognac) and truffles
the literal translation is "fat liver", generally goose liver. It is the enlarged liver from a goose that has been force fed and fattened over a period of 4-5 months. After the bird is killed, the liver is soaked overnight in milk, water or port. It’s drained, then marinated in a mixture usually consisting of armagnac, port or madeira and various seasonings. The livers are then cooked either by baking or frying. The flavour is extraordinarily rich and the texture silky smooth.
Means "fatty liver" in French. It is produced when farmers force-feed ducks and geese excessive amounts of food.
This literally means goose liver, but the term is used to describe the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process. These livers are praised for their delicate flavor and rich, buttery texture. The largest production of commercial foie gras is done in France and Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or frozen. These are inferior products and will never highlight the true delicacy of foie gras. But fresh foie gras is now available from breeders in the US. These foie gras are very fine specimens, but a very high price goes along with them. Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure.
Seasoned goose liver pâté.
Currently maligned delicacy at the epicenter of food morality controversy and the subject of a "ban" in Chicago. Liver of ducks or geese intentionally fattened by a force-feeding process called "gavage". When you stop wearing leather, driving a car and condemning others' choices, come talk to me. I'll be right here with some foie and a glass of sauternes. We'll chat. is for
Literally translated, "fat liver"
an hors d'oeuvres of seasoned livers of geese, duck, chicken, or veal made into a pâté.
Literally French for ‘fat liver', this term refers...
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 lawFrench rural code http://www.legifrance.gouv.fr/WAspad/UnArticleDeCode?commun=&code=CRURALNL.rcv&art=L654-27-1 L654-27-1: "On entend par foie gras, le foie d'un canard ou d'une oie spécialement engraissé par gavage." ("By "foie gras" one is to understand the liver of a duck or a goose that has been specially fattened by gavage").)