foie gras

foie gras

[fwah grah; French fwah grah]
noun
the liver of specially fattened geese or ducks, used as a table delicacy, especially in the form of a paste (pâté de foie gras)

Origin:
1810–20; < French: literally, fat liver

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Collins
World English Dictionary
foie gras (French fwa ɡrɑ)
 
n
See pâté de foie gras

Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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Etymonline
Word Origin & History

foie gras
1818, short for pâté de foie gras.
Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Britannica
Encyclopedia

foie gras

a delicacy of French cuisine, the liver of a goose or duck that has been fattened by a process of force-feeding. What is generally regarded as the best foie gras is produced in the province of Strasbourg. Foie gras is ideally very firm and smoothly textured, with a colouring of creamy white tinged with pink.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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