Foie gras

Foie gras (French for "fat liver") is the liver of a duck or goose that has been overfed. Along with truffles, foie gras is considered one of the greatest delicacies in the world of French cuisine. It is very rich and buttery, with a delicate flavor unlike regular duck or goose liver.

Consumption

Foie gras is a luxury dish. Many in France only consume foie gras on special occasions, such as Christmas or New Year's Day eve réveillon dinners, though the recent increased availability of foie gras has made it a less exceptional dish. In some areas of France foie gras is a year round pleasure.

Related Topics:
Christmas - Réveillon

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Duck foie gras is the cheaper and, since a change of production methods in the 1950s, by far the most common kind. The taste of duck foie gras is often referred to as musky with a subtle bitterness. Goose foie gras is noted for being less gamey and smoother.

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