foie gras

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foie gras / fwä ˈgrä/ • n. short for pâté de foie gras.

foie gras

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foie gras (French for ‘fat liver’.) The liver of goose or duck that has been specially fed and fattened; may be cooked whole or used as the basis of pâté de foie gras, the most highly prized of the pâtés.