Foie Gras
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.
