logo

Video encyclopedia

Foie gras

1:38

Vegan Foie Gras

2:52

Mousse Foie Gras with Port: Classic & Elegant Spread

2:00

Mousse Foie Gras with Truffle: Rich canape spread or piped on to toast, brioche, tart shells

3:49

Creamy Duck Liver Pâté | Food & Wine Recipe

2:41

Chef shows cookery class how to serve up foie gras

Foie gras is considered a luxury 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, a process also known as gavage. In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.
  • History 

  • Production and sales 

  • Production methods 

  • Preparations 

  • Animal welfare 

  • Controversy