Foie Gras – an increasingly rare delicacy

25-04-2003 | | |

A traditional goose variety meat that has an extremely strong speciality market throughout the world is foie gras, which is goose liver pate. The term foie gras can also refer to duck liver pate, but goose liver was historically considered to be superior.

This article can also be found at World Poultry Volume 19 number 4. To view the article online simply click on the link below.

Keywords: Other poultry, ducks, waterfowl, geese


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