Foie gras

Foie gras is a food product made from the enlarged liver of a duck or goose.

Foie gras is a food product made from the enlarged liver of a duck or goose, traditionally produced by force-feeding birds in a process known as gavage. It is especially associated with French cuisine and prized for its rich, buttery flavour and silky texture. In Canada, foie gras is sold and served in parts of the country, though animal-welfare debates and local restrictions have shaped its production and marketing in some jurisdictions.

Definition

Foie gras is a specialty food product made from duck or goose liver. The term is French and means “fat liver.”

Production

Traditional foie gras production uses gavage, in which birds are force-fed high-energy feed to enlarge the liver. The finished liver is then sold whole or made into prepared products such as pâté.

Culinary use

Foie gras is served as a luxury ingredient in French and fine dining cuisine. It may be seared, served as a terrine, or spread in pâté form.

Controversy

Foie gras production is debated because animal-welfare groups say force-feeding causes suffering and disease in ducks and geese. Supporters describe it as a traditional culinary product.