the enlarged liver of a force-fed goose, or, sometimes, duck, often made into pâté de foie gras
Origin of foie grasFrench
nounpl. foie gras
The fattened liver of a force-fed goose or sometimes duck, usually served sliced or as a pâté.
Origin of foie grasFrench foie liver ( from Old French) ( from Vulgar Latin ficatum ) ( alteration of Latin fīcātum liver of an animal fattened on figs ) ( from fīcus fig ) gras fat, fatty ( from Old French) ( from Latin crassus thick, fat )