Foie gras
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Foie gras is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage.
Foie gras with mustard seeds and green beans in duck jus
A mulard duck, the hybrid used most frequently for foie gras production
A bas-relief depiction of overfeeding geese
Foie gras served with hawthorn puree
Pâté
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Pâté is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called pâté en terrine
Foie gras
…cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. It is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and…
Various pâtés
Wild boar terrine
Chopped liver
Vorschmack (chopped herring)