Word of the Week
March 29, 2009, 12:00 pm
Filed under: Learn Somethin' | Tags:

Foie Gras – Term used for duck or goose liver.  Coming mostly from France, these livers are enlarged by force-feeding and fattening the bird over a period of 4 to 5 months, creating a huge fatty liver (up to 3 pounds).  Traditionally cooked by baking.

May not sound appetizing, and often pretty pricey, but you should definitely try it if you can.


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