foie gras

[fwah grah, fwah grah]

noun

1. the liver of specially fattened geese or ducks, used as a table delicacy, especially in the form of a paste pâté de foie gras.

foie gras

/ fwa ɡrɑ /

noun

1. See pâté de foie gras

Word History and Origins

Origin of foie gras¹

1810–20; < French: literally, fat liver

Example Sentences

For decades, Wylie Dufresne worked at the cutting edge of haute cuisine, dreaming up high-concept dishes like deconstructed eggs Benedict or cubes of aerated foie gras.

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Her schedule listed a 30-minute walk-through at the pier with the mayor, followed by a nail salon appointment and dinner at Bleu Provence, which serves wagyu short ribs and seared foie gras.

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He was, for example, appalled at the force-feeding of ducks and geese to enlarge their livers to produce foie gras.

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One standout, the Apple Smacks “cereal,” arrives in a custom Georgia Boy box with roasted foie gras “milk.”

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Duck, foie gras, and truffle combine in a sausage that’s rich, indulgent and ready to impress, whether you’re grilling for friends or making a 2 a.m. pasta that accidentally turns out restaurant-quality.

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