Foie gras refers to the livers of birds fattened by gavage.' Foie gras' (French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law)Foie gras is one of the greatest delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into pâté, mousse, or parfait, and is typically served as an accompaniment to another comestible, such as toast points or steak.
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