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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.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

Pronounced Mah-dee-rahn. An appellation in the Languedoc region of France. Although a small appellation, it is well known for producing robust, age worthy red wines.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.