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