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Foie gras

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Definition of the noun foie gras

What does foie gras mean as a name of something?


  1. a pate made from goose liver (marinated in Cognac) and truffles
    • lexical domain: Foods & Drinks - nouns denoting foods and drinks
    • synonym of foie gras: pate de foie gras
    • more generic word: pate = liver or meat or fowl finely minced or ground and variously seasoned


Foie gras is a food product made of the liver of a duck or goose that has been specially 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, although in Spain and other countries outside of France it is occasionally produced using natural feeding.

  • also known as Pate de foie gras, canned (goose liver pate), smoked

Phrases with Foie gras

  1. Pâté de Foie Gras
  2. pate de foie gras

Printed dictionaries and other books with definitions for Foie gras

Click on a title to look inside that book (if available):

Google previewProfessional Cooking for Canadian Chefs (2006)

by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu

Foie gras is the fatted liver of specially fed varieties of ducks and geese.Until recently,only canned or...

A good-quality fresh foie gras is a pale yellowish-tan color with a smooth,velvety texture,almost the feel of butter.The liver has two lobes, ...

Google previewMichael Mina (2010)

The Cookbook by Michael Mina, JoAnn Cianciulli


Google previewPhysics in the Nigerian Kitchen (2013)

The Science, the Art, and the Recipes by Deji Badiru and Iswat Badiru

Foie gras, which is French for “fat liver” is a food product made of the liver of a duck or goose that hasbeenspecially fattenedthroughcorn forcefeeding, which is known as gavage. Foie gras is a popular and wellknown delicacy in Frenchcuisine.

Google previewXIth International Symposium on Amyloidosis (2007)

by Martha Skinner, John L. Berk, Lawreen H. Connors, David C. Seldin

FOIE GRAS IS A DIETARY SOURCE OF AEF T. Richey, C.L. Murphy, J.S. Wall, G.T. Westermark, P. Westermark, D.T. Weiss, and A. Solomon Human Immunology and Cancer Program, University of Tennessee Graduate School of Medicine, ...

Google previewEncyclopedia of American Food and Drink (2014)

by John F. Mariani

FOIE GRAS. Fowl liver that has been fattened through a process of overfeeding the animal. The term is from the French for “fattened liver,” first in English print in 1818, and is specifically applied to goose liver and considered a great delicacy.

Google previewDictionary of Food (2009)

International Food and Cooking Terms from A to Z by Charles Sinclair

Usedforsavoury dishes and pâté de foie gras. foie gras decanard France A pâtéof duck liver made in the Dordogne. Some think it better than the gooseliver foie gras. foie gras en croûte France Prepared goose liver cooked in a pastry case and ...

Google previewThe Oxford Encyclopedia of Food and Drink in America (2013)

by Andrew Smith

Hudson Valley Foie Gras, with food-minded entrepreneur Michael Ginor in 1991. It became the country's dominant supplier, with help from the Newark-based gourmet distribution company D'Artagnan, co-founded by Ariane Daguin, daughter ...

Google previewThe A-Z Encyclopedia of Food Controversies and the Law (2011)

by Elizabeth Marie Williams, Stephanie J. Carter

Foie gras is controversial because it involves a process known as ga- vage, which means ''to gorge.'' During gavage, a tube is placed down the throat of the animals to receive a larger than normal mixture of corn boiled with fat to aid digestion.

Google previewThe Food Snob's Dictionary (2009)

An Essential Lexicon of Gastronomical Knowledge by David Kamp, Marion Rosenfeld

Hudson Valley Foie Gras. Upstate New York pioneer in the U.S. manufacture of the traditionally Frenchmade fattened-liver treat. Made not from goose livers but from those of the Moulard duck (a hybrid of the Muscovy and Pekin breeds), ...

Google previewThe Grocer's Encyclopedia ... (1911)

FOIE GRAS: signifies literally and actually "fat liver" — but it is applied particularly to the livers of fat geese. Those of fat ducks are similarly employed but the product is considered inferior and retails at lower prices. One of the most famous ...

Google previewThe New Encyclopedia of Southern Culture (2009)

Volume 7: Foodways by John T. Edge

Over the course of the decade, improvements in the speed of refrigerated transport brought ever more exotic ingredients, like passion fruit from Hawaii and fresh foie gras from New York, to the region. Chefs at restaurants like Charleston Grill ...

Google previewAlexander Dumas Dictionary Of Cuisine (2014)

by Dumas,

PATE DE FOIE GRAS. The foie gras of Strasbourg furnishes the king's table. The operation by which these livers are obtained consists principally in fattening the geese in such a manner ...

Google previewThe Visual Dictionary of Food & Kitchen - Food & Kitchen (2009)

goose Often force-fed to produce foie gras, ...

Google previewRandom House Webster's Rhyming Dictionary (2008)

by Random House

état, faux pas, fella, Fermât, fêta, foie gras, gaga, Galois, goombah, grandma, grandpa, ha-ha, halvah, hoo-ha, hoopla, hurrah, huzza, izba, mama, Marat, markka, Maurois, mirepoix, mudra, oompah, orgeat, quinoa, paisa, papa, pasha, pasta, ...

Google previewNew Oxford Rhyming Dictionary (2012)

by Oxford University Press

comme ci comme ça, commissar, coup d'état, de haut en bas, devoir, Dhofar, Directoire, Du Bois, Dumas, Dunbar, éclat, embarras de choix, escritoire, fah, famille noire, far, feu de joie, film noir, foie gras, Fra, galah, gar, guar, guitar, ha, hah, ...

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Small photo of Foie Gras with SauceSmall photo of Canned food of foie grasSmall photo of Canned food of foie grasSmall photo of foie grasSmall photo of Restaurant dish of haute cuisine. Seared foie gras served with berry sauce and pink pear on black slate plate. French delicatessen meal, roasted goose liver. Vertical orientation, filteredSmall photo of grilled beef tenderloin medallions ,served roasted Foie gras with homemade ravioli with red wine sauce on white plateSmall photo of foie gras More...

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