What organ is foie gras made from?
Foie gras Interest in alternative production methods has grown recently due to ethical concerns in gavage-based foie gras production. Such livers are alternatively termed fatty goose liver, ethical foie gras, or humane foie gras. The British supermarket chain Waitrose also provides a version of ethical foie gras which it calls (and has been trademarked) "faux gras". This is not to be confused with the American product by the same name, produced by Regal Vegan, which has the U.S. trademark for "faux gras", and is actually a vegan, nut-based spread. The term "ethical foie gras" or "humane foie gras" is also used for
Foie gras factor of more than two. Generally, French preparations of foie gras are made over low heat, as fat melts faster from the traditional goose foie gras than the duck foie gras produced in most other parts of the world. American and other New World preparations, typically employing duck foie gras, have more recipes and dish preparations for serving foie gras hot, rather than cool or cold. In Hungary, goose foie gras traditionally is fried in goose fat, which is then poured over the foie gras and left to cool; it is also eaten warm, after being fried or roasted, with