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foiegras
foie gras
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The answer FOIEGRAS (foie gras) has 30 possible clue(s) in existing crosswords.
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The word FOIEGRAS (foie gras) is NOT valid in any word game. (Sorry, you cannot play FOIEGRAS (foie gras) in Scrabble, Words With Friends etc)
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Definitions of foie gras in various dictionaries:
noun - a pate made from goose liver (marinated in Cognac) and truffles
FOIE GRAS - a pate made from goose liver (marinated in Cognac) and truffles
FOIE GRAS - Foie gras ( ( listen), French for "fat liver") is considered a luxury food product made of the liver of a duck or goose that has been specially fatte...
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| Possible Jeopardy Clues |
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| In 2006 the Chicago City Council banned restaurants in the city from selling this goose liver dish |
| The livers of geese that are overfed & underexercised are used to make this pate substance |
| At Le Grand Vefour:Les ravioles de this liver preparation a l'emulsion de creme truffee |
| The name of this delicacy, often a paste, is French for "fat liver" (Mmmm!) |
| A $69 hot dog (called a "haute dog") is grilled in white truffle oil & topped with this liver from a duck |
| Foie gras description |
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| Foie gras ( ( listen), French for "fat liver") is considered a luxury 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 feeding tube, a process also known as gavage. In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.Gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. A number of countries and jurisdictions have laws against force-feeding, and the production, import or sale of foie gras; even where it is legal, a number of retailers decline to stock it. |