Foie gras (French for "fatty liver") is a luxury food product made from the liver of a duck or goose that has been specially fattened, typically through a process known as gavage (force-feeding). It is a cornerstone of French gastronomy, prized for its rich, buttery, and delicate flavor.
The raw liver is deveined, seasoned (often with salt, pepper, and a sweet wine like Sauternes), and packed into a mold to be cooked slowly at a low temperature in a water bath. fuagra recept vikipedija
Because of its extreme richness, it is traditionally served with acidic or sweet accompaniments to balance the fat: Foie gras (French for "fatty liver") is a