Foie Gras

Foie gras is the liver taken from a specially fattened goose or duck. In France the animals are force fed, but in the United States, foie gras is now being produced with an especially ravenous species of duck (mulard) that needs no inducement to overeat.

Foie gras behaves differently, according to the water content of the livers. Because American foie gras tends to contain a larger amount of water than French varieties, it is better to use foie gras that has been precooked into a terrine so that any excess liquid will have been released. Goose or duck foie gras work equally well in sauce making, but duck foie gras is usually fuller flavored and less subtle.