duck liver
Foie gras source
Duck liver is the liver of a duck, used in cooking.
It appears in pâtés, terrines, and sautéed dishes.
The fattened liver of force-fed ducks becomes foie gras, a luxury ingredient in French cuisine: The restaurant served seared duck liver with fig compote.
- pâtéSeasoned meat paste
- mousseAiry whipped preparation
- terrineMolded savory loaf
- searedBurned on the surface
- fattyHigh in lipids
rich · buttery · silky · delicacy · French · French cuisine · gourmet · tasting menu · rendered · unctuous · toast · brioche · Sauternes · truffle · decadent · offal · force-fed · animal welfare
- liver foodsliverwurst, foie gras, pate
- offaloffal, variety meats, organs, kidney, innards
- poultry byproductseggs, feathers, down, chicken fat, eggshells
- poultry offalgiblets, gizzard, chicken gizzard, chicken heart
- poultry dishesfried chicken, roast chicken, chicken wings, chicken soup, chicken curry
duck liverbeef liver
Bovine filtering organ, edible
calf liver · pork liver · lamb liver · chicken liver · goose liver
duck liverspam
Unsolicited bulk messages
hot dog · bologna · canned tuna · ground beef · chicken nuggets
duck, liver, ducks, ducked, ducking, duckling, ducklings, livers, livery