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Key terms: foie gras liver duck goose feeding geese fattened chefs preparations gavage figs onion goose liver sauces force feeding esophagus pear mousse seared humane steak tuber kashrut terrine foie gras production delicate truffle toasted parfait grilled armagnac cookbook duck foie gras migratory goose foie gras fat content must contain three pounds fatty goose liver raw foie gras duck or goose production methods fattened geese more foie gras whole foie gras fattened livers overfeeding geese foie gras industry foie gras controversy producer and consumer Search external links cited by footnotes on Wikipedia page Foie gras: |
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