Foie Gras
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About

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.

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Translations: Φουα γκρα, Foie gras, الاوز غرا, Hanhenmaksa, フォアグラ, Foie gras, כבד אווז, Фуа-гра, 돈을 세면서 그라, Foie gras, Фуа-гра, 鹅肝, Foie gras, Foie gras, Фоие Грас, Гъши дроб