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Food: Foie Gras - All Translations
| Arabic: | الاوز غرا |
|---|---|
| Bulgarian: | Черен дроб |
| Catalan: | |
| Chinese: | 鹅肝 |
| Croatian: | |
| Czech: | |
| Danish: | |
| Dutch: | Ganzenlever |
| Finnish: | Pateiden |
| French: | |
| German: | |
| Greek: | Φουά γκρα |
| Hebrew: | גרה גרא |
| Hindi: | |
| Indonesian: | |
| Italian: | |
| Japanese: | フォアグラ |
| Korean: | 그라 세면서 |
| Latvian: | |
| Lithuanian: | Foie gras |
| Norwegian: | |
| Polish: | |
| Portuguese: | |
| Romanian: | Foie gras |
| Russian: | Фуа-гра |
| Serbian: | Фоие грас |
| Slovak: | |
| Slovenian: | |
| Spanish: | |
| Swedish: | Gåslever |
| Tagalog: | |
| Ukrainian: | Фуа-гра |
| Vietnamese: |
edit About Foie Gras
The fattened liver of a goose or duck. The rich, buttery flavor of foie gras makes it a delicacy popular in French cuisine. It is prepared over low heat, as the fat has a lower melting point than other animal fats, and oftern served in mousses, terrines, and pates. Some people have ethical objections to foie gras because the foul are often force-fed, a practice known as gavage.


