I had to check out the middle one. It refers to the force-feeding of ducks or geese: “foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding)”. I don’t know if they do it in the U.S. very often, but in French cuisine it is considered a delicacy.
I had to check out the middle one. It refers to the force-feeding of ducks or geese: “foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding)”. I don’t know if they do it in the U.S. very often, but in French cuisine it is considered a delicacy.