Foie gras

France · Europe

Short description: This rich liver preparation is usually served in small chilled slices rather than large portions.
Ingredients: Duck or goose liver is seasoned and served as a terrine or slice, often with toast and a sweet condiment.
Cultural note: It is associated with holiday meals and restaurant starters, while its production remains ethically debated.
Common misconception: The phrase names a prepared fattened-liver product, not any ordinary liver pâté.

image credit

creator:: Benoît Prieur
source:: Wikimedia Commons
license:: CC0 1.0
modified:: Downloaded as a Commons-generated thumbnail for Gochizu review; no content edits.