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Foie gras [fwɑ gʁɑ] (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[1]).

Foie gras is one of the most popular 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 mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another comestible (food item), such as toast or steak.

The technique of gavage dates as far back as 2500 BCE, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.[2] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.[3]

In modern foie gras production, force feeding takes place 12−18 days before slaughter. The duck or goose is typically fed a controlled amount of corn mash through a tube inserted in the animal's cuticle-lined esophagus. - Wikipedia

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