Foie gras is the most popular delicacy from French cuisine.
It’s made of the liver of a duck or goose that has been specially fattened.
It’s flavor is described as rich, delicate and buttery.
Foie gras is sold whole, or is prepared into mousse, parfait, or pâté and may also be served as an accompaniment to another food item, such as steak.
Foie gras is considered a luxury or a delicacy item, and is extremely fatty.
Of the two types of foie gras, goose foie gras (foie gras d’oie) is considered the more refined, with a milder flavor.
Duck foie gras (foie gras de canard) can have a somewhat more gamy flavor, though it is slightly less fatty and thus better suited for high-heat cooking.
The technique used to fatten the goose or duck livers, is known as gavage.
It’s considered controversial because it is essentially a form of force feeding which is seen as a form of animal cruelty.
Today, France is by far the largest producer and consumer of this famous french food.