Foie Gras

Foie Gras is a French delicacy made from the fattened liver of a duck or goose.

Though the dish is renowned for its tender and delicate flavor, the technique of force-feeding the animal to enlarge the liver has consistently sparked outrage among animal rights advocates.

Fast Facts

1. In French: "Fat Liver"
2. Duck Foie Gras: Slightly bitter with a meatier texture
3. Goose Foie Gras: Smooth and nutty
4. Outlawed in Italy, Germany, Austria, the United Kingdom, Sweden, Israel, Ireland, Finland, Czech Republic, Poland
5. Animals are force-fed two weeks before slaughter

Serving Foie Gras

Foie Gras can be served hot or cold, raw in some circumstances. If cooked, the heating process is very brief to prevent scorching or melting of the fat. Many French restaurants serve foie gras seared on one side and raw on the other.

Foie gras is typically served with a brandy or liqueur such as Cointreau, and complemented with a light fruit, such as raspberries, plums or pears.

Gavage Process and Controversy

Gavage literally means "to gorge," and it is by this process that the bird is fed. The duck or goose is fed a significantly greater amount of food than they would normally eat through a tube. The food is usually a mixture of corn and fat. The fat is added to prevent proper digestion and increase the buttery texture of the organs.

Nearly every major animal rights group, including PETA and The Humane Society of the United States has condemned these methods for cruel treatment of animals.

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