A plate of foie gras pate.
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).