France

French for fat liver is a specialty food product made of the liver of a duck or goose according to french law foie gras is defined as the liver of a duck or goose fattened by gavage in spain and other countries it is occasionally produced using natural feeding. Foie gras is a duck or goose liver fattened through a labor intensive force feeding process known as gavage. New York City Lawmakers Pass Bill Banning Sale Of Foie Gras With Animal equality claim it filmed. Force feeding goose liver foie gras . The feed usually corn boiled with fat to facilitate ingestion deposits large amounts of. ˌ f w ɑː ˈ ɡ r ɑː french. Most foie gras is the result of gavage or force feeding. The process dates back to ancient times when egyptians force fed domesticated geese upon discovering that waterfowl developed large fatty livers after eating large amounts in preparation for migration according to the artisan farmers. A farm in southwestern france has become the first to produce naturally f...