Foie

Foie is the French word for liver and appears in culinary contexts to denote liver dishes, most famously foie gras. Foie gras is a luxury product made from the liver of a duck or goose that has been fattened, traditionally through a gavage process. The term is commonly used in Europe and North America to refer to this specific preparation, as distinct from other liver dishes.

Production and varieties center on the animal source and processing method. Foie gras livers come from ducks or geese and are classified as foie gras entier (whole liver), bloc de foie gras (pressed or molded liver), or as pâtés, terrines, and mousses. Livers can be sold fresh, semi-cooked (mi-cuit), or fully cooked. Ethical debates surround the production method, and welfare considerations have led to legal restrictions or bans in some regions.

Culinary use ranges from simple preparations to elaborate terrines. Foie gras can be seared or sautéed and used in pâtés, mousses, or terrines. It is commonly served as an hors d’oeuvre or starter, often on toasted bread or brioche, sometimes with fruit compotes, salt, pepper, or sweet wines such as Sauternes to balance its richness.

Regulatory and cultural context varies by region. Foie gras production and sale are restricted or prohibited in some countries due to animal welfare concerns, while others maintain traditional practices under specific standards. Where available, labeling and quality distinctions help inform consumer choices.

Nutritionally, foie gras is high in fat and calories and provides vitamins and minerals such as vitamin A and iron. Proper refrigeration and handling are important to ensure safety and quality.