wanapasaki wrote:Have you made it with wild duck and if so what kind of duck? What's your favorite recipe for it?
Foie gras (Listeni/ˌfwɑːˈɡrɑː/; French: [fwa ɡʁɑ]); French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a gavage, although outside of France it is occasionally produced using natural feeding.
wanapasaki wrote:Lets hear the recipe for it. I imagine the livers are pretty intense of wild birds due to their inconsistent diet. I figured foie required a duck that was bred for a fatty liver.
ScaupHunter wrote:Inda, I want to be in your camp! I don't care if I get to hunt or not. I just want to eat there.
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