Foie gras

From WikiMD.org
Jump to navigation Jump to search

Foie gras

Foie gras (pronounced: /fwɑːˈɡrɑː/; French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened.

Etymology

The term "foie gras" is French, with "foie" meaning liver and "gras" meaning fat. This term has been used since the 19th century and is now recognized worldwide.

Production

Foie gras is produced through a process known as gavage, where ducks or geese are force-fed corn to fatten their livers. This practice has been controversial due to animal welfare concerns.

Consumption

Foie gras is often served as a pâté, but can also be served as a mousse or parfait. It is a staple in French cuisine, but is also consumed worldwide.

Related Terms

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski