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Foie gras (English: / ˌ f w ɑː ˈ ɡ r ɑː / (), French: ; French for "fat liver") is a specialty food product made of the liver of a duck or goose that has been especially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage.In Spain and other countries, it is occasionally produced ...
Foie Gras: Cruelty to Ducks and Geese. Force-feeding animals is against the law in many countries, including Israel, Germany, Norway, and the United Kingdom. India has banned the importation of foie gras, meaning that it cannot legally be sold anywhere in the country.
Foie gras is the liver of a goose or duck specially fattened through a feeding process for a specific period of time. Producers want you to know more about duck and goose Foie Gras. FR | EN
The various foie gras products and how they are made. A look at the different French foie gras products. If you are not familiar with this delicacy, the various forms of foie gras can be confusing at first. Here is an explanation: 1. Foie gras entier, cru is a whole, raw liver, to be prepared (i.e.
Most chefs, especially those on television, simply identify foie gras as duck liver, and explain that its high fat content gives it a luxurious velvety and buttery texture with a gamey, earthy flavor. It is an expensive luxury.
Answers. Foie gras (which I don't eat, by the way, more because it sounds gross than for moral reasons) is a pretty minor issue in comparison. I think the reason it's being attacked is that it's a gourmet, luxury food only produced, sold, and eaten at a few elite locations. It is therefore a weak link in the chain of animal foods.