Foie gras is French for fat liver. When the animal of origin is not mentioned, it’s usually duck, says Steve. Foie gras d’oie is fat liver from a goose in particular, and foie gras d’oie entier means a whole goose liver. (The latter is the dish that many find so ethically questionable due to the force-feeding of geese.) Foie gras can be served on its own, or it can be mixed with other ingredients to make a pâté. It lends a rich, livery, fatty taste to the pâté.

Foie gras is an extremely rich food. Prepared hot, says Blueicus, it’s a little oozy in the middle and slightly crisp outside. But it doesn’t appeal to everyone, no matter how it’s prepared. bitsubeats finds it to be like warm butter with a subtle liver flavor. And Blueicus says: “Cold foie gras is akin to eating a stick of cold butter, but slightly less firm.”

Board Link: What Foie should taste like?

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