The liver of a goose, especially when enlarged and prepared as a delicacy (foie gras), or ordinary goose liver as food.
Compound of 'goose' and 'liver,' a straightforward anatomical term that becomes a culinary term when referring to the fattened liver prized in French cooking.
Goose liver foie gras has a luxurious history—the Romans discovered that overfeeding geese created enlarged, fatty livers with a unique rich taste, and this became a delicacy that's still served in fine dining today (though now controversial for animal welfare reasons)!
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