Homonym: Foie (Liver)
Foie, short for foie gras, is a delicacy made from the liver of a duck or goose that has been specially fattened. It is known for its rich, buttery flavor and smooth texture. Foie gras is often served as a pâté, mousse, or as a seared dish, and is popular in French cuisine.
The production of foie gras involves a process called gavage, where the birds are fed a high-starch diet to enlarge their livers. This practice has raised ethical concerns regarding animal welfare, leading to debates and regulations in various countries about its production and consumption.