Although the literal translation from French is "fat liver," foie gras is the term generally used for goose liver. This specialty of Alsace and Perigord is, in fact, the enlarged liver from a goose or duck that has been fattened over a period of four to five months. After the bird is killed, the liver is soaked overnight in milk, water or port. It's drained, then marinated in a mixture usually consisting of Armagnac, Port, or Madeira and various seasonings. The livers are then cooked, usually by baking. |
