Definition

Noun: 1. A luxury food product made from the liver of a duck or goose that has been specially fattened: This is the primary meaning. Foie gras is produced by force-feeding the bird to enlarge its liver, resulting in a rich, buttery, and delicate texture. It is considered a delicacy in French cuisine. 2. A preparation, often a pâté or mousse, made from this fattened liver: The term can refer to the raw liver itself or to the prepared dishes made from it, such as pâté de foie gras.

Usage Examples

• As a food product:
  • The chef purchased a whole lobe of foie gras to prepare for the New Year's Eve dinner.
  • The ethical concerns surrounding the production of foie gras are widely debated.
• As a prepared dish:
  • For the first course, they served a terrine of foie gras with toasted brioche.
  • This foie gras is seasoned with Sauternes and a touch of sea salt.

Advanced Usage

• "Foie gras" vs. "Pâté de foie gras": While often used interchangeably in casual conversation, specifically refers to a cooked, seasoned, and often blended preparation (a pâté or mousse) made from foie gras, sometimes mixed with other ingredients. alone can refer to the whole, raw liver or a simple preparation of it.
  • The menu listed both seared foie gras and a pâté de foie gras.

Variants and Related Words

• Pâté de foie gras (noun phrase): A smooth, spreadable paste made from foie gras.
• Foie gras entier (noun phrase): "Whole foie gras," indicating a preparation made from one or more entire liver lobes.
• Bloc de foie gras (noun phrase): A reconstituted block made from pieces of foie gras.
• Mousse de foie gras (noun phrase): A light, airy whipped preparation of foie gras.

Synonyms

• Fatty liver (This is a direct, non-culinary translation and lacks the gourmet connotation.)
• Goose liver pâté (This is a specific type of preparation, not a direct synonym for the raw ingredient.)

Related Phrases

• Seared foie gras: A common preparation where slices of foie gras are quickly pan-seared.
  • The seared foie gras was served with a cherry compote.
• Terrine of foie gras: A dish where the foie gras is cooked and set in a terrine mold.
• Mi-cuit foie gras: "Half-cooked" foie gras, a preparation that is pasteurized but retains a creamy texture.

Noun

1. a pate made from goose liver (marinated in Cognac) and truffles