Daily Feature Glossary Terms

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled. The livers used for Foie Gras in the U.S. are typically from a Moulard duck, which is a cross between a Muscovy and a Pekin duck that dates back centuries ago to Europe, while the geese used to produce Foie Gras are a cross from species that were developed in early Egyptian times.