goose liver
Fatty delicacy source
Goose liver is the liver of a goose, prized in cooking for its rich, buttery flavor.
It appears in pâtés and terrines.
Fattened goose liver, produced by force-feeding the bird, is the basis of foie gras—a French delicacy controversial for its production methods: The restaurant removed goose liver from the menu after animal welfare protests.
- foie grasFattened waterfowl liver
- pâtéSeasoned meat paste
- duckWaterbird that quacks
- force feedingCompulsory ingestion against will
- FrenchOf or from Paris's nation
French cuisine · delicacy · fine dining · rich · buttery · seared · terrine · Strasbourg · fatty · animal welfare · silky · decadent · truffles · toast · toast points · brioche · Sauternes · Christmas dinner
- liver foodsfoie gras, pate
- offaloffal, variety meats, organs, kidney, innards
- poultry offalgiblets, gizzard, chicken gizzard, chicken heart
- Geesegreylag, brant, gander, gosling
- poultrychicken, hen, turkey, duck, rooster
- poultry dishesfried chicken, roast chicken, chicken wings, chicken soup, crispy duck
animal source
goose liverduck liver
Waterfowl's filtration organ
chicken liver · beef liver · calf liver · pork liver · lamb liver