Foie gras (pronounced fwa gra) is French for "fat liver" and is a popular delicacy of French cuisine. Foie gras is duck or goose liver that has been fattened by gavage (force-feeding). Foie gras has a velvety and meaty texture and is often used in patés or terrines. It can also be seared, which gives it a nice textural difference, and served with a fruit sauce.
- Foie Gras Recipes (3)
Anthony Bourdain Talks About Foie Gras
Here is a clip from Chef Bourdain's show No Reservations on foie gras. Tony visits the Hudson Valley Foie Gras & Duck Products in New York state. Despite some groups objections, foie gras production is not cruel. At least not in this American company.