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"Pâté de foie gras" redirects here. For the story by Isaac Asimov, see Pâté de Foie Gras (short story).
"Fat liver" redirects here. For the medical condition, see Fatty liver.
Foie gras with mustard seeds and spring onions in duck jus
An entire foie gras (partly prepared for a terrine).Pâté de foie gras, canned Nutritional value per 100 g (3.5 oz)
Energy 1,933 kJ (462 kcal)
Carbohydrates 4.67 g
Dietary fiber 0.0 g
Fat 43.84 g
Protein 11.40 g
Thiamine (Vit. B1) 0.088 mg (7%)
Riboflavin (Vit. B2) 0.299 mg (20%)
Niacin (Vit. B3) 2.51 mg (17%)
Sodium 697 mg (30%)
Percentages are relative to US recommendations for adults.
Foie gras (pronounced /fwɑːˈɡrɑː/ in English; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding. Pâté de foie gras was formerly known as "Strasbourg pie" in English due to that city being a major producer of this food product.
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France." Another European cuisine employs fattened goose liver almost to the extent as in France; in Hungary, libamáj (lit. 'goose liver') is produced, as in France, both at the small farm and larger commercial levels, and is consumed both plain and in cooking by all levels of society. As with French foie gras, tinned libamáj is exported and can be purchased around Europe and North America.