Foie Gras

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    • Difficulty


Appears in

By Anne Willan

Published 1989

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Foie gras, the enlarged liver of a force-fed goose or duck, is an ancient delicacy. The Romans are known to have force-fed geese with figs to fatten their livers to three or four times the original size; nowadays the same effect is achieved using corn. The art of foie gras is said to have been fostered in Alsace by the Jews, who developed a charcuterie of the goose—since pork was a forbidden me