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.

References

• What is Foie Gras?
• About the controversy on gavage:
• Campaigns against force-feeding
• GourmetCruelty.com: The Truth about Foie Gras (from a point of view that gavage is cruelty against animals)
• Stopgavage Manifesto for the abolition of force-feeding (French site with pages in English)
• Stop Force-Feeding
• Legal texts
• German law, §10 prohibiting gavage (in German)
• News reports
• Controversy in NY state surrounding Hudson Valley Foie Gras, the largest U.S. producer.
• Fox News story about California's anti-foie gras law
• Buzzle.com report on Israeli ruling
• A UK Independent article about the controversy
• Scientific Studies
• Report of the EU Scientific Committee on Animal Health and Animal Welfare on Welfare Aspects of the Production of Foie Gras in Ducks and Geese
• About preparation:
• A cookbook review of Foie Gras... a Passion
• Foie Gras FAQ: The Liver Everyone Loves
• showing foie gras production