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class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#2011"> <div class="vector-toc-text"> 2.2 2011 </div> </a> <ul id="toc-2011-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-2012" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#2012"> <div class="vector-toc-text"> 2.3 2012 </div> </a> <ul id="toc-2012-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-2014–2015" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#2014–2015"> <div class="vector-toc-text"> 2.4 2014–2015 </div> </a> <ul id="toc-2014–2015-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-2015–2016" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#2015–2016"> <div class="vector-toc-text"> 2.5 2015–2016 </div> </a> <ul id="toc-2015–2016-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Forms" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Forms"> <div class="vector-toc-text"> 3 Forms </div> </a> <ul id="toc-Forms-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Production_methods" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Production_methods"> <div class="vector-toc-text"> 4 Production methods </div> </a> <button aria-controls="toc-Production_methods-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Production methods subsection </button> <ul id="toc-Production_methods-sublist" class="vector-toc-list"> <li id="toc-Species,_breeds,_and_sex_used" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Species,_breeds,_and_sex_used"> <div class="vector-toc-text"> 4.1 Species, breeds, and sex used </div> </a> <ul id="toc-Species,_breeds,_and_sex_used-sublist" class="vector-toc-list"> <li id="toc-Geese" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Geese"> <div class="vector-toc-text"> 4.1.1 Geese </div> </a> <ul id="toc-Geese-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Ducks" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Ducks"> <div class="vector-toc-text"> 4.1.2 Ducks </div> </a> <ul id="toc-Ducks-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Physiological_basis" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Physiological_basis"> <div class="vector-toc-text"> 4.2 Physiological basis </div> </a> <ul id="toc-Physiological_basis-sublist" class="vector-toc-list"> <li id="toc-Pre-feeding_phase" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Pre-feeding_phase"> <div class="vector-toc-text"> 4.2.1 Pre-feeding phase </div> </a> <ul id="toc-Pre-feeding_phase-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Feeding_phase" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Feeding_phase"> <div class="vector-toc-text"> 4.2.2 Feeding phase </div> </a> <ul id="toc-Feeding_phase-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Alternative_production" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Alternative_production"> <div class="vector-toc-text"> 4.3 Alternative production </div> </a> <ul id="toc-Alternative_production-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Vegan_alternatives" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Vegan_alternatives"> <div class="vector-toc-text"> 4.4 Vegan alternatives </div> </a> <ul id="toc-Vegan_alternatives-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Preparations" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Preparations"> <div class="vector-toc-text"> 5 Preparations </div> </a> <button aria-controls="toc-Preparations-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Preparations subsection </button> <ul id="toc-Preparations-sublist" class="vector-toc-list"> <li id="toc-Cold_preparations" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cold_preparations"> <div class="vector-toc-text"> 5.1 Cold preparations </div> </a> <ul id="toc-Cold_preparations-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Strasbourg_pie" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Strasbourg_pie"> <div class="vector-toc-text"> 5.2 Strasbourg pie </div> </a> <ul id="toc-Strasbourg_pie-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hot_preparations" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Hot_preparations"> <div class="vector-toc-text"> 5.3 Hot preparations </div> </a> <ul id="toc-Hot_preparations-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Consumption" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Consumption"> <div class="vector-toc-text"> 5.4 Consumption </div> </a> <ul id="toc-Consumption-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Animal_welfare" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Animal_welfare"> <div class="vector-toc-text"> 6 Animal welfare </div> </a> <button aria-controls="toc-Animal_welfare-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Animal welfare subsection </button> <ul id="toc-Animal_welfare-sublist" class="vector-toc-list"> <li id="toc-Suitability_of_breeds_and_species" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Suitability_of_breeds_and_species"> <div class="vector-toc-text"> 6.1 Suitability of breeds and species </div> </a> <ul id="toc-Suitability_of_breeds_and_species-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Force-feeding_procedure" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Force-feeding_procedure"> <div class="vector-toc-text"> 6.2 Force-feeding procedure </div> </a> <ul id="toc-Force-feeding_procedure-sublist" class="vector-toc-list"> <li id="toc-Fear" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Fear"> <div class="vector-toc-text"> 6.2.1 Fear </div> </a> <ul id="toc-Fear-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Injury" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Injury"> <div class="vector-toc-text"> 6.2.2 Injury </div> </a> <ul id="toc-Injury-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Stress" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Stress"> <div class="vector-toc-text"> 6.2.3 Stress </div> </a> <ul id="toc-Stress-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Housing_and_husbandry" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Housing_and_husbandry"> <div class="vector-toc-text"> 6.3 Housing and husbandry </div> </a> <ul id="toc-Housing_and_husbandry-sublist" class="vector-toc-list"> <li id="toc-Behavioural_restriction" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Behavioural_restriction"> <div class="vector-toc-text"> 6.3.1 Behavioural restriction </div> </a> <ul id="toc-Behavioural_restriction-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Injury_2" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Injury_2"> <div class="vector-toc-text"> 6.3.2 Injury </div> </a> <ul id="toc-Injury_2-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Enlarged_liver" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Enlarged_liver"> <div class="vector-toc-text"> 6.4 Enlarged liver </div> </a> <ul id="toc-Enlarged_liver-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Mortality_rates" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Mortality_rates"> <div class="vector-toc-text"> 6.5 Mortality rates </div> </a> <ul id="toc-Mortality_rates-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Controversy" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Controversy"> <div class="vector-toc-text"> 7 Controversy </div> </a> <button aria-controls="toc-Controversy-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Controversy subsection </button> <ul id="toc-Controversy-sublist" class="vector-toc-list"> <li id="toc-Animal_research" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Animal_research"> <div class="vector-toc-text"> 7.1 Animal research </div> </a> <ul id="toc-Animal_research-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Legislation_and_bans" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Legislation_and_bans"> <div class="vector-toc-text"> 7.2 Legislation and bans </div> </a> <ul id="toc-Legislation_and_bans-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> 8 See also </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> 9 Notes </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> 10 References </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> 11 External links </div> </a> <button aria-controls="toc-External_links-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle External links subsection </button> <ul id="toc-External_links-sublist" class="vector-toc-list"> <li id="toc-Scientific_studies" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Scientific_studies"> <div class="vector-toc-text"> 11.1 Scientific studies </div> </a> <ul id="toc-Scientific_studies-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Alternatives" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Alternatives"> <div class="vector-toc-text"> 11.2 Alternatives </div> </a> <ul id="toc-Alternatives-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" > Toggle the table of contents </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading">Foie gras</h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 48 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-48" aria-hidden="true" > 48 languages </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%81%D9%88%D8%AC%D8%B1%D8%A9" title="فوجرة – Arabic" lang="ar" hreflang="ar" data-title="فوجرة" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target">العربية</a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Fua-qra" title="Fua-qra – Azerbaijani" lang="az" hreflang="az" data-title="Fua-qra" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target">Azərbaycanca</a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%A4%D0%BE%D0%B0_%D0%B3%D1%80%D0%B0" title="Фоа гра – Bulgarian" lang="bg" hreflang="bg" data-title="Фоа гра" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target">Български</a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Foie_gras" title="Foie gras – Catalan" lang="ca" hreflang="ca" data-title="Foie gras" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target">Català</a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Foie_gras" title="Foie gras – Czech" lang="cs" hreflang="cs" data-title="Foie gras" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target">Čeština</a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Foie_gras" title="Foie gras – Danish" lang="da" hreflang="da" data-title="Foie gras" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target">Dansk</a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Foie_gras" title="Foie gras – German" lang="de" hreflang="de" data-title="Foie gras" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target">Deutsch</a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Foie_gras" title="Foie gras – Estonian" lang="et" hreflang="et" data-title="Foie gras" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target">Eesti</a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A6%CE%BF%CF%85%CE%AC_%CE%B3%CE%BA%CF%81%CE%B1" title="Φουά γκρα – Greek" lang="el" hreflang="el" data-title="Φουά γκρα" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target">Ελληνικά</a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Foie_gras" title="Foie gras – Spanish" lang="es" hreflang="es" data-title="Foie gras" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target">Español</a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Grashepata%C4%B5o" title="Grashepataĵo – Esperanto" lang="eo" hreflang="eo" data-title="Grashepataĵo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target">Esperanto</a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Gibel_gizen" title="Gibel gizen – Basque" lang="eu" hreflang="eu" data-title="Gibel gizen" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target">Euskara</a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%AC%DA%AF%D8%B1_%DA%86%D8%B1%D8%A8" title="جگر چرب – Persian" lang="fa" hreflang="fa" data-title="جگر چرب" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target">فارسی</a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Foie_gras" title="Foie gras – French" lang="fr" hreflang="fr" data-title="Foie gras" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target">Français</a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%ED%91%B8%EC%95%84%EA%B7%B8%EB%9D%BC" title="푸아그라 – Korean" lang="ko" hreflang="ko" data-title="푸아그라" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target">한국어</a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%96%D5%B8%D6%82%D5%A1-%D5%A3%D6%80%D5%A1" title="Ֆուա-գրա – Armenian" lang="hy" hreflang="hy" data-title="Ֆուա-գրա" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target">Հայերեն</a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Foie_gras" title="Foie gras – Ido" lang="io" hreflang="io" data-title="Foie gras" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target">Ido</a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Foie_gras" title="Foie gras – Indonesian" lang="id" hreflang="id" data-title="Foie gras" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target">Bahasa Indonesia</a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Foie_gras" title="Foie gras – Italian" lang="it" hreflang="it" data-title="Foie gras" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target">Italiano</a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%9B%D7%91%D7%93_%D7%90%D7%95%D7%95%D7%96" title="כבד אווז – Hebrew" lang="he" hreflang="he" data-title="כבד אווז" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target">עברית</a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Foie_gras" title="Foie gras – Javanese" lang="jv" hreflang="jv" data-title="Foie gras" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target">Jawa</a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%A4%E1%83%A3%E1%83%90-%E1%83%92%E1%83%A0%E1%83%90" title="ფუა-გრა – Georgian" lang="ka" hreflang="ka" data-title="ფუა-გრა" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target">ქართული</a></li><li class="interlanguage-link interwiki-lo mw-list-item"><a href="https://lo.wikipedia.org/wiki/%E0%BA%9F%E0%BA%BB%E0%BA%A7%E0%BA%81%E0%BA%B2" title="ຟົວກາ – Lao" lang="lo" hreflang="lo" data-title="ຟົວກາ" data-language-autonym="ລາວ" data-language-local-name="Lao" class="interlanguage-link-target">ລາວ</a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/%C5%BD%C4%85s%C5%B3_kepen%C4%97li%C5%B3_pa%C5%A1tetas" title="Žąsų kepenėlių paštetas – Lithuanian" lang="lt" hreflang="lt" data-title="Žąsų kepenėlių paštetas" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target">Lietuvių</a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Libam%C3%A1j" title="Libamáj – Hungarian" lang="hu" hreflang="hu" data-title="Libamáj" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target">Magyar</a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%A4%D0%BE%D0%B0_%D0%B3%D1%80%D0%B0" title="Фоа гра – Macedonian" lang="mk" hreflang="mk" data-title="Фоа гра" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target">Македонски</a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%95%E0%B5%8A%E0%B4%B4%E0%B5%81%E0%B4%AA%E0%B5%8D%E0%B4%AA%E0%B4%BF%E0%B4%9A%E0%B5%8D%E0%B4%9A_%E0%B4%95%E0%B4%B0%E0%B5%BE" title="കൊഴുപ്പിച്ച 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div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">"Pâté de Foie Gras" redirects here. For the science fiction story, see <a href="/wiki/P%C3%A2t%C3%A9_de_Foie_Gras_(short_story)" title="Pâté de Foie Gras (short story)">Pâté de Foie Gras (short story)</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn">Foie gras</caption><tbody><tr><td colspan="2" class="infobox-image"><a href="/wiki/File:Foie_gras_en_cocotte.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Foie_gras_en_cocotte.jpg/250px-Foie_gras_en_cocotte.jpg" decoding="async" width="250" height="188" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Foie_gras_en_cocotte.jpg/375px-Foie_gras_en_cocotte.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/82/Foie_gras_en_cocotte.jpg/500px-Foie_gras_en_cocotte.jpg 2x" data-file-width="3072" data-file-height="2304" /></a><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">Foie gras with mustard seeds and green beans in duck <a href="/wiki/Au_jus" title="Au jus">jus</a> served at <a href="/wiki/Guy_Savoy" title="Guy Savoy">the Guy Savoy restaurant</a> of the <a href="/wiki/Caesars_Palace" title="Caesars Palace">Caesars Palace</a>, <a href="/wiki/Las_Vegas" title="Las Vegas">Las Vegas</a>, NV, U.S. at <a href="/wiki/BARGE" title="BARGE">BARGE 2007</a></div></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data">Whole, <a href="/wiki/Mousse" title="Mousse">mousse</a>, <a href="/wiki/Parfait" title="Parfait">parfait</a>, or <a href="/wiki/Spread_(food)" title="Spread (food)">spread</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><a href="/wiki/Liver_(food)" title="Liver (food)">Liver</a> of a <a href="/wiki/Domestic_duck" title="Domestic duck">duck</a> or <a href="/wiki/Domestic_goose" title="Domestic goose">goose</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a> <a href="https://en.wikibooks.org/wiki/Cookbook:Foie_Gras" class="extiw" title="b:Cookbook:Foie Gras">Cookbook: Foie gras</a></li><li> <a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a> <a href="https://commons.wikimedia.org/wiki/Foie_gras" class="extiw" title="commons:Foie gras">Media: Foie gras</a></li></ul></div></td></tr></tbody></table> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Mulard_(1).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Mulard_%281%29.jpg/260px-Mulard_%281%29.jpg" decoding="async" width="260" height="195" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Mulard_%281%29.jpg/390px-Mulard_%281%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Mulard_%281%29.jpg/520px-Mulard_%281%29.jpg 2x" data-file-width="800" data-file-height="600" /></a><figcaption>A <a href="/wiki/Mulard" title="Mulard">mulard</a> duck, the hybrid used most frequently for foie gras production</figcaption></figure> Foie gras (<a href="/wiki/French_language" title="French language">French</a> for '<a href="https://en.wiktionary.org/wiki/gras#Noun_6" class="extiw" title="wikt:gras">fat</a> liver'); (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style>French: <a href="/wiki/Help:IPA/French" title="Help:IPA/French">[fwa ɡʁɑ]</a> <span data-nosnippet="" id="ooui-php-1" class="ext-phonos-PhonosButton noexcerpt ext-phonos-PhonosButton-emptylabel oo-ui-widget oo-ui-widget-enabled oo-ui-buttonElement oo-ui-buttonElement-frameless oo-ui-iconElement oo-ui-buttonWidget" data-ooui="{"_":"mw.Phonos.PhonosButton","href":"\/\/upload.wikimedia.org\/wikipedia\/commons\/transcoded\/2\/2d\/LL-Q150_%28fra%29-Le_Commissaire-foie_gras.wav\/LL-Q150_%28fra%29-Le_Commissaire-foie_gras.wav.mp3","rel":["nofollow"],"framed":false,"icon":"volumeUp","data":{"ipa":"","text":"","lang":"en","wikibase":"","file":"LL-Q150 (fra)-Le Commissaire-foie gras.wav"},"classes":["ext-phonos-PhonosButton","noexcerpt","ext-phonos-PhonosButton-emptylabel"]}"><a role="button" tabindex="0" href="//upload.wikimedia.org/wikipedia/commons/transcoded/2/2d/LL-Q150_%28fra%29-Le_Commissaire-foie_gras.wav/LL-Q150_%28fra%29-Le_Commissaire-foie_gras.wav.mp3" rel="nofollow" aria-label="Play audio" title="Play audio" class="oo-ui-buttonElement-button"></a><a href="/wiki/File:LL-Q150_(fra)-Le_Commissaire-foie_gras.wav" title="File:LL-Q150 (fra)-Le Commissaire-foie gras.wav">ⓘ</a>, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991">English: <a href="/wiki/Help:IPA/English" title="Help:IPA/English">/ˌfwɑːˈɡrɑː/</a> <span data-nosnippet="" id="ooui-php-2" class="ext-phonos-PhonosButton noexcerpt ext-phonos-PhonosButton-emptylabel oo-ui-widget oo-ui-widget-enabled oo-ui-buttonElement oo-ui-buttonElement-frameless oo-ui-iconElement oo-ui-buttonWidget" data-ooui="{"_":"mw.Phonos.PhonosButton","href":"\/\/upload.wikimedia.org\/wikipedia\/commons\/transcoded\/c\/c9\/En-us-foie_gras.ogg\/En-us-foie_gras.ogg.mp3","rel":["nofollow"],"framed":false,"icon":"volumeUp","data":{"ipa":"","text":"","lang":"en","wikibase":"","file":"En-us-foie gras.ogg"},"classes":["ext-phonos-PhonosButton","noexcerpt","ext-phonos-PhonosButton-emptylabel"]}"><a role="button" tabindex="0" href="//upload.wikimedia.org/wikipedia/commons/transcoded/c/c9/En-us-foie_gras.ogg/En-us-foie_gras.ogg.mp3" rel="nofollow" aria-label="Play audio" title="Play audio" class="oo-ui-buttonElement-button"></a><a href="/wiki/File:En-us-foie_gras.ogg" title="File:En-us-foie gras.ogg">ⓘ</a>) is a <a href="/wiki/Specialty_food" title="Specialty food">specialty food</a> product made of the <a href="/wiki/Liver" title="Liver">liver</a> of a <a href="/wiki/Domestic_duck" title="Domestic duck">duck</a> or <a href="/wiki/Domestic_goose" title="Domestic goose">goose</a>. According to French law,<a href="#cite_note-1">[1]</a> foie gras is defined as the liver of a duck or goose fattened by <a href="/wiki/Force-feeding" title="Force-feeding">gavage (force feeding)</a>. Foie gras is a popular and well-known <a href="/wiki/Delicacy" title="Delicacy">delicacy</a> in <a href="/wiki/French_cuisine" title="French cuisine">French cuisine</a>. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared as <a href="/wiki/Mousse" title="Mousse">mousse</a>, <a href="/wiki/Parfait" title="Parfait">parfait</a>, or <a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">pâté</a>, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France."<a href="#cite_note-2">[2]</a> The technique of gavage dates as far back as <a href="/wiki/2500_BC" class="mw-redirect" title="2500 BC">2500 BC</a>, when the <a href="/wiki/Ancient_Egyptians" class="mw-redirect" title="Ancient Egyptians">ancient Egyptians</a> began confining <a href="/wiki/Anatidae" title="Anatidae">anatidaen birds</a> to be forcedly fed to be fattened as a food source.<a href="#cite_note-3">[3]</a> Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China.<a href="#cite_note-npr.org-4">[4]</a> <a href="/wiki/Foie_gras_controversy" title="Foie gras controversy">Gavage-based foie gras production is controversial</a>, due mainly to 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. <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=1" title="Edit section: History">edit</a>]</div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Egyptiangeesefeeding.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/01/Egyptiangeesefeeding.jpg/300px-Egyptiangeesefeeding.jpg" decoding="async" width="300" height="141" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/01/Egyptiangeesefeeding.jpg/450px-Egyptiangeesefeeding.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/01/Egyptiangeesefeeding.jpg/600px-Egyptiangeesefeeding.jpg 2x" data-file-width="1364" data-file-height="642" /></a><figcaption>A <a href="/wiki/Bas_relief" class="mw-redirect" title="Bas relief">bas relief</a> depiction of overfeeding geese</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Ancient_times">Ancient times</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=2" title="Edit section: Ancient times">edit</a>]</div> As early as 2500 BC, the ancient Egyptians learned that many birds could be fattened through forced overfeeding and began this practice. Whether they particularly sought the fattened livers of birds as a delicacy remains undetermined.<a href="#cite_note-McGee_1-5">[5]</a><a href="#cite_note-Toussaint-Samat_1-6">[6]</a> In the <a href="/wiki/Necropolis" title="Necropolis">necropolis</a> of <a href="/wiki/Saqqara" title="Saqqara">Saqqara</a>, in the tomb of <a href="/wiki/Mereruka" title="Mereruka">Mereruka</a>, an important royal official, there is a <a href="/wiki/Bas_relief" class="mw-redirect" title="Bas relief">bas relief</a> scene wherein workers grasp geese around the necks to push food down their throats. Tables are positioned to one side, piled with food pellets and a flask for moistening them before feeding the geese.<a href="#cite_note-Toussaint-Samat_1-6">[6]</a><a href="#cite_note-Ginor_1-7">[7]</a><a href="#cite_note-8">[8]</a> The practice of goose fattening spread from Egypt to the Mediterranean.<a href="#cite_note-Alford_1-9">[9]</a> The earliest reference to fattened geese is from the 5th-century-BC Greek poet <a href="/wiki/Cratinus" title="Cratinus">Cratinus</a>, who wrote of geese-fatteners, yet Egypt maintained its reputation as the source for fattened geese. When the <a href="/wiki/Sparta" title="Sparta">Spartan</a> king <a href="/wiki/Agesilaus" class="mw-redirect" title="Agesilaus">Agesilaus</a> visited Egypt in 361 BC, he noted Egyptian farmers fattened geese and calves.<a href="#cite_note-Toussaint-Samat_1-6">[6]</a><a href="#cite_note-Ginor_2-10">[10]</a> It was not until the Roman period; however, that foie gras is mentioned as a distinct food, which the Romans named iecur ficatum;<a href="#cite_note-11">[11]</a><a href="#cite_note-Ginor_3-12">[12]</a><a href="#cite_note-Giacosa_1-13">[13]</a> iecur means <a href="/wiki/Liver" title="Liver">liver</a>:<a href="#cite_note-Langslow_1-14">[14]</a> and ficatum derives from <a href="/wiki/Ficus" title="Ficus">ficus</a>, meaning fig in <a href="/wiki/Latin" title="Latin">Latin</a>.<a href="#cite_note-15">[15]</a> The emperor <a href="/wiki/Elagabalus" title="Elagabalus">Elagabalus</a> fed his dogs on foie gras during the four years of his reign.<a href="#cite_note-Toussaint-Samat_5-16">[16]</a> <a href="/wiki/Pliny_the_Elder" title="Pliny the Elder">Pliny the Elder</a> (1st century AD) credits his contemporary, Roman gastronome <a href="/wiki/Marcus_Gavius_Apicius" title="Marcus Gavius Apicius">Marcus Gavius Apicius</a>, with feeding dried figs to geese to enlarge their livers: <style data-mw-deduplicate="TemplateStyles:r1244412712">.mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 32px}.mw-parser-output .templatequotecite{line-height:1.5em;text-align:left;margin-top:0}@media(min-width:500px){.mw-parser-output .templatequotecite{padding-left:1.6em}}</style><blockquote class="templatequote">"Apicius made the discovery that we may employ the same artificial method of increasing the size of the liver of the sow, as of that of the goose; it consists in cramming them with dried figs, and when they are fat enough, they are drenched with wine mixed with honey and immediately killed."<div class="templatequotecite">— <cite>Pliny the Elder, <a href="/wiki/Natural_History_(Pliny)" title="Natural History (Pliny)">Natural History</a>, Book VIII. Chapter 77<a href="#cite_note-17">[17]</a></cite></div></blockquote> Hence, the term iecur ficatum, fig-stuffed liver; feeding figs to enlarge a goose's liver may derive from Hellenistic Alexandria, since much of <a href="/wiki/Roman_luxury_cuisine" class="mw-redirect" title="Roman luxury cuisine">Roman luxury cuisine</a> was of Greek inspiration.<a href="#cite_note-Faas_1-18">[18]</a> Ficatum was closely associated with animal liver and it became the <a href="/wiki/Root_(linguistics)" title="Root (linguistics)">root word</a> for "liver"<a href="#cite_note-19">[19]</a> in each of these languages: foie in French,<a href="#cite_note-Walter_1-20">[20]</a> hígado in Spanish, fígado in Portuguese, fegato in Italian, fetge in Catalan and Occitan and ficat in Romanian, all meaning "liver"; this etymology has been explained in different manners.<a href="#cite_note-Littré_1-21">[21]</a><a href="#cite_note-22">[22]</a> <div class="mw-heading mw-heading3"><h3 id="Postclassical_Europe">Postclassical Europe</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=3" title="Edit section: Postclassical Europe">edit</a>]</div> After the fall of the Roman empire, goose liver temporarily vanished from European cuisine. Some claim that Gallic farmers preserved the foie gras tradition until the rest of Europe rediscovered it centuries later, but the medieval French peasant's food animals were mainly pigs and sheep.<a href="#cite_note-Ginor_5-23">[23]</a> Others claim that the tradition was preserved by the Jews, who learned the method of enlarging a goose's liver during the Roman colonisation of <a href="/wiki/Judea" title="Judea">Judea</a><a href="#cite_note-Ginor_6-24">[24]</a> or earlier from Egyptians.<a href="#cite_note-Davidson_1-25">[25]</a> The Jews carried this culinary knowledge as they migrated farther north and west to Europe.<a href="#cite_note-Ginor_6-24">[24]</a> As Jews became established in Western and Central Europe, they soon encountered difficulties in finding a suitable cooking fat for use in dishes containing meat or to be served with meat. <a href="/wiki/Lard" title="Lard">Lard</a> was widely available, but Judaic dietary law, <a href="/wiki/Kashrut" title="Kashrut">Kashrut</a>, completely forbids it because it comes from an animal considered unclean. <a href="/wiki/Butter" title="Butter">Butter</a>, also commonly available, was not in itself proscribed, but it could not be used with or in meals containing meat because kashrut also prohibited mixing meat and dairy products.<a href="#cite_note-Alford_1-9">[9]</a> Jewish cuisine used <a href="/wiki/Olive_oil" title="Olive oil">olive oil</a> in the Mediterranean and <a href="/wiki/Sesame_oil" title="Sesame oil">sesame oil</a> in <a href="/wiki/Babylonia" title="Babylonia">Babylonia</a>, but neither cooking medium was readily available in Western and Central Europe. Jews in these regions therefore turned to poultry fat (known in Yiddish as <a href="/wiki/Schmaltz" title="Schmaltz">schmaltz</a>), which could be abundantly produced by overfeeding geese, where fat was needed with meat.<a href="#cite_note-Ginor_6-24">[24]</a><a href="#cite_note-Alford_2-26">[26]</a><a href="#cite_note-momentmag.com-27">[27]</a> The delicate taste of the fattened goose's liver was soon appreciated; <a href="/wiki/Hans_Wilhelm_Kirchhof" title="Hans Wilhelm Kirchhof">Hans Wilhelm Kirchhof</a> of <a href="/wiki/Kassel" title="Kassel">Kassel</a> wrote in 1562 that the Jews raise fat geese and particularly love their livers. Some <a href="/wiki/Rabbi" title="Rabbi">rabbis</a> were concerned that eating forcibly overfed geese violated Jewish food restrictions. Some rabbis contended that it is not a forbidden food (<a href="/wiki/Treyf" class="mw-redirect" title="Treyf">treyf</a>) as none of its limbs are damaged, and the geese did not feel any pain in their throats from the process.<a href="#cite_note-momentmag.com-27">[27]</a> This matter remained a debated topic in Jewish dietary law until the Jewish taste for goose liver declined in the 19th century.<a href="#cite_note-Ginor_6-24">[24]</a> Another kashrut matter, still a problem today, is that even properly slaughtered and inspected meat must be drained of blood before being considered fit to eat. Usually, salting achieves that; however, as the liver is regarded as "(almost) wholly blood", broiling is the only way of kashering. Properly broiling foie gras while preserving its delicate taste is difficult and, therefore, rarely practised. Even so, there are restaurants in Israel that offer grilled goose foie gras. Foie gras also resembles the Jewish food staple, chopped liver.<a href="#cite_note-momentmag.com-27">[27]</a> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Scappi.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Scappi.jpg/170px-Scappi.jpg" decoding="async" width="170" height="223" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Scappi.jpg/255px-Scappi.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Scappi.jpg/340px-Scappi.jpg 2x" data-file-width="1722" data-file-height="2261" /></a><figcaption>Bartolomeo Scappi</figcaption></figure> Appreciation of fattened goose liver spread to gastronomes outside the Jewish community, who could buy in the local Jewish <a href="/wiki/Ghetto" title="Ghetto">ghetto</a> of their cities. In 1570, <a href="/wiki/Bartolomeo_Scappi" title="Bartolomeo Scappi">Bartolomeo Scappi</a>, chef de cuisine to <a href="/wiki/Pope_Pius_V" title="Pope Pius V">Pope Pius V</a>, published his cookbook Opera, wherein he writes that "the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds".<a href="#cite_note-Ginor_7-28">[28]</a> In 1581, <a href="/wiki/Marx_Rumpolt" title="Marx Rumpolt">Marx Rumpolt</a> of <a href="/wiki/Mainz" title="Mainz">Mainz</a>, chef to several German nobles, published the massive cookbook Ein Neu Kochbuch, describing that the Jews of <a href="/wiki/Bohemia" title="Bohemia">Bohemia</a> produced livers weighing more than three pounds; he lists recipes for it—including one for goose liver <a href="/wiki/Mousse" title="Mousse">mousse</a>.<a href="#cite_note-Ginor_7-28">[28]</a><a href="#cite_note-Toussaint-Samat_6-29">[29]</a> János Keszei, chef to the court of <a href="/wiki/Michael_I_Apafi" title="Michael I Apafi">Michael Apafi</a>, the prince of <a href="/wiki/Transylvania" title="Transylvania">Transylvania</a>, included foie gras recipes in his 1680 cookbook A New Book About Cooking, instructing cooks to "envelop the goose liver in a calf's thin skin, bake it and prepare [a] green or [a] brown sauce to accompany it. I used goose liver fattened by Bohemian Jews; its weight was more than three pounds. You may also prepare a mush of it." <div class="mw-heading mw-heading2"><h2 id="Production_and_sales">Production and sales</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=4" title="Edit section: Production and sales">edit</a>]</div> <table class="wikitable center"> <tbody><tr> <th>Country </th> <th>Production (tons, 2005) </th> <th>% of total (2005) </th> <th>Production (tons, 2014) </th> <th>% of total (2014)<a href="#cite_note-Viva-30">[30]</a> </th> <th>Production (tons, 2020) </th> <th>% of total (2020) </th></tr> <tr> <td>France </td> <td>18,450<a href="#cite_note-xinhua-31">[31]</a> </td> <td>78.5% </td> <td>19,608<a href="#cite_note-:0-32">[32]</a> </td> <td>74.3% </td> <td>14,266<a href="#cite_note-:1-33">[33]</a> </td> <td>63.7% </td></tr> <tr> <td>Bulgaria </td> <td>1,500<a href="#cite_note-xinhua-31">[31]</a> </td> <td>6.4% </td> <td>2,600<a href="#cite_note-:0-32">[32]</a> </td> <td>9.8% </td> <td>2,752<a href="#cite_note-:1-33">[33]</a> </td> <td>12.3% </td></tr> <tr> <td>Hungary </td> <td>1,920<a href="#cite_note-xinhua-31">[31]</a> </td> <td>8.2% </td> <td>2,590<a href="#cite_note-:0-32">[32]</a> </td> <td>9.8% </td> <td>2,147<a href="#cite_note-:1-33">[33]</a> </td> <td>9.6% </td></tr> <tr> <td>United States </td> <td>340 (2003)<a href="#cite_note-34">[34]</a> </td> <td>1.4% </td> <td>250<a href="#cite_note-:0-32">[32]</a> </td> <td>0.9% </td> <td>? </td> <td> </td></tr> <tr> <td>Canada </td> <td>200 (2005)<a href="#cite_note-35">[35]</a> </td> <td>0.9% </td> <td>200<a href="#cite_note-:0-32">[32]</a> </td> <td>0.8% </td> <td>? </td> <td> </td></tr> <tr> <td>China </td> <td>150<a href="#cite_note-xinhua-31">[31]</a> </td> <td>0.6% </td> <td>500<a href="#cite_note-:0-32">[32]</a> </td> <td>1.9% </td> <td>? </td> <td> </td></tr> <tr> <td>Others </td> <td>940 </td> <td>4.0% </td> <td>648<a href="#cite_note-:0-32">[32]</a> </td> <td>2.5% </td> <td>? </td> <td> </td></tr> <tr> <th>Total </th> <th>23,500<a href="#cite_note-xinhua-31">[31]</a> </th> <th>100% </th> <th>26,396<a href="#cite_note-:0-32">[32]</a> </th> <th>100% </th> <th>22,409<a href="#cite_note-:1-33">[33]</a> </th> <th>100% </th></tr></tbody></table> In the 21st century, France is the largest producer and consumer of foie gras, though it is produced and consumed in several other countries worldwide, particularly in some other European nations, the United States, and China.<a href="#cite_note-npr.org-4">[4]</a> Approximately 30,000 people work in the French foie gras industry, with 90% of them residing in the Périgord (<a href="/wiki/Dordogne" title="Dordogne">Dordogne</a>), <a href="/wiki/Aquitaine" title="Aquitaine">Aquitaine</a> in the southwest, and <a href="/wiki/Alsace" title="Alsace">Alsace</a> in the east.<a href="#cite_note-36">[36]</a> The European Union recognizes the foie gras produced according to traditional farming methods (label rouge) in southwestern France with a <a href="/wiki/Protected_geographical_indication" class="mw-redirect" title="Protected geographical indication">protected geographical indication</a>.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] Hungary is the world's second-largest foie gras (libamáj) producer and the largest exporter (although Bulgaria sometimes had a higher production in recent years, see table above). France is the principal market for Hungarian foie gras – mainly exported raw. Approximately 30,000 Hungarian goose farmers are dependent on the foie gras industry.<a href="#cite_note-Hungary-37">[37]</a> French food companies spice, process, and cook the foie gras so it may be sold as a French product in its domestic and export markets.<a href="#cite_note-38">[38]</a> <div class="mw-heading mw-heading3"><h3 id="2005">2005</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=5" title="Edit section: 2005">edit</a>]</div> In 2005, France produced 18,450 tonnes of foie gras (78.5% of the world's estimated total production of 23,500 tonnes), of which 96% was duck liver and 4% goose liver. Total French consumption of foie gras this year was 19,000 tonnes.<a href="#cite_note-xinhua-31">[31]</a> In 2005, Hungary, the world's second-largest foie gras producer, exported 1,920 tonnes,<a href="#cite_note-Hungary-37">[37]</a> and Bulgaria produced 1,500 tons of foie gras.<a href="#cite_note-xinhua-31">[31]</a> The demand for foie gras in the Far East is such that China has become a sizeable producer.<a href="#cite_note-39">[39]</a> Madagascar is a small but rapidly growing producer of high-quality foie gras.<a href="#cite_note-40">[40]</a> <div class="mw-heading mw-heading3"><h3 id="2011">2011</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=6" title="Edit section: 2011">edit</a>]</div> In 2011, in Bulgaria (which started production in 1960), five million mule ducks were raised for foie gras on 800 farms, making Bulgaria the second-largest European producer.<a href="#cite_note-Marinova-41">[41]</a> <div class="mw-heading mw-heading3"><h3 id="2012">2012</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=7" title="Edit section: 2012">edit</a>]</div> In 2012, France produced approximately 19,000 tonnes of foie gras, representing 75% of the world's production in that year. This required the force-feeding of around 38 million ducks and geese.<a href="#cite_note-Guardian2012-42">[42]</a> World production in 2015 is estimated as 27,000 tonnes.<a href="#cite_note-Viva-30">[30]</a> <div class="mw-heading mw-heading3"><h3 id="2014–2015">2014–2015</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=8" title="Edit section: 2014–2015">edit</a>]</div> In 2014, the whole of the EU produced approximately 25,000 tonnes of foie gras – 23,000 tonnes of duck foie gras and 2,000 tonnes of goose foie gras.<a href="#cite_note-EU2014-43">[43]</a> The same year, France was producing 72% of world foie gras production, of which 97% was from ducks.<a href="#cite_note-Francois-44">[44]</a> In 2014, France produced 19,608 tons of foie gras (74.3% of the world's estimated total production).<a href="#cite_note-:0-32">[32]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Foie_Gras_with_Hawthorn.jpeg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/80/Foie_Gras_with_Hawthorn.jpeg/220px-Foie_Gras_with_Hawthorn.jpeg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/80/Foie_Gras_with_Hawthorn.jpeg/330px-Foie_Gras_with_Hawthorn.jpeg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/80/Foie_Gras_with_Hawthorn.jpeg/440px-Foie_Gras_with_Hawthorn.jpeg 2x" data-file-width="4032" data-file-height="3024" /></a><figcaption>Foie gras served with hawthorn puree at the <a href="/wiki/Da_Dong_Roast_Duck_Restaurant" title="Da Dong Roast Duck Restaurant">Da Dong Roast Duck Restaurant</a>, at <a href="/wiki/Dongcheng,_Beijing" title="Dongcheng, Beijing">Zi Wei Park, Nanxincang, Dongcheng, Beijing</a> in 2016</figcaption></figure> In 2015, it was reported that in France, sales of foie gras may be waning, and an OpinionWay poll found that 47% of the French population supported a ban on force-feeding.<a href="#cite_note-Telegraph_2015-45">[45]</a><a href="#cite_note-Huffington2015-46">[46]</a> <div class="mw-heading mw-heading3"><h3 id="2015–2016">2015–2016</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=9" title="Edit section: 2015–2016">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-Update plainlinks metadata ambox ambox-content ambox-Update" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/5/53/Ambox_current_red_Americas.svg/42px-Ambox_current_red_Americas.svg.png" decoding="async" width="42" height="34" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/53/Ambox_current_red_Americas.svg/63px-Ambox_current_red_Americas.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/53/Ambox_current_red_Americas.svg/84px-Ambox_current_red_Americas.svg.png 2x" data-file-width="360" data-file-height="290" /></div></td><td class="mbox-text"><div class="mbox-text-span">This section needs to be updated. Please help update this article to reflect recent events or newly available information. (July 2019)</div></td></tr></tbody></table> In 2016, it was reported that France produces an estimated 75% of the world's foie gras and southwestern France produces approximately 70% of that total. In 2016, it could retail for upwards of $65 a pound.<a href="#cite_note-Houck-47">[47]</a> In late 2015, there were several outbreaks of the highly contagious <a href="/wiki/Influenza_A_virus_subtype_H5N1" title="Influenza A virus subtype H5N1">H5N1 bird flu</a> in France, which escalated in 2016. This led to Algeria, China, Egypt, Japan, Morocco, South Korea, Thailand and Tunisia banning French poultry exports, including foie gras, and France to initiate increased bio-security protocols which cost an estimated 220 million euros. One of these measures was the halting of production in southwestern France from early April 2016 for an anticipated period of three months to reduce the spread of the virus. Exports of foie gras from France are expected to decrease from 4,560 tonnes in 2015 to 3,160 in 2016.<a href="#cite_note-Houck-47">[47]</a><a href="#cite_note-Samuel-48">[48]</a><a href="#cite_note-Rousseau-49">[49]</a> The largest producer in the United States is Hudson Valley Foie Gras in New York, which processes approximately 350,000 ducks annually.<a href="#cite_note-DeSoucey2016-50">[50]</a> <div class="mw-heading mw-heading2"><h2 id="Forms">Forms</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=10" title="Edit section: Forms">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></div></td><td class="mbox-text"><div class="mbox-text-span">This section needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a>. Please help <a href="/wiki/Special:EditPage/Foie_gras" title="Special:EditPage/Foie gras">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed. Find sources: <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Foie+gras%22">"Foie gras"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Foie+gras%22+-wikipedia&tbs=ar:1">news</a> · <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Foie+gras%22&tbs=bkt:s&tbm=bks">newspapers</a> · <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Foie+gras%22+-wikipedia">books</a> · <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Foie+gras%22">scholar</a> · <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Foie+gras%22&acc=on&wc=on">JSTOR</a> (August 2021) (<a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a>)</div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Foie_gras_DSC00180.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Foie_gras_DSC00180.jpg/220px-Foie_gras_DSC00180.jpg" decoding="async" width="220" height="91" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Foie_gras_DSC00180.jpg/330px-Foie_gras_DSC00180.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Foie_gras_DSC00180.jpg/440px-Foie_gras_DSC00180.jpg 2x" data-file-width="2372" data-file-height="980" /></a><figcaption>An entire foie gras (ready for cooking in a <a href="/wiki/Terrine_(cookware)" title="Terrine (cookware)">terrine</a>)</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Moulard_Duck_Foie_Gras_with_Pickled_Pear.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/96/Moulard_Duck_Foie_Gras_with_Pickled_Pear.jpg/220px-Moulard_Duck_Foie_Gras_with_Pickled_Pear.jpg" decoding="async" width="220" height="137" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/96/Moulard_Duck_Foie_Gras_with_Pickled_Pear.jpg/330px-Moulard_Duck_Foie_Gras_with_Pickled_Pear.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/96/Moulard_Duck_Foie_Gras_with_Pickled_Pear.jpg/440px-Moulard_Duck_Foie_Gras_with_Pickled_Pear.jpg 2x" data-file-width="1810" data-file-height="1129" /></a><figcaption>A Moulard duck foie gras torchon with pickled pear</figcaption></figure> In France, foie gras exists in different, legally defined presentations, ordered by expense:<a href="#cite_note-51">[51]</a> <ul><li>foie gras entier ("whole foie gras"), made of one or two whole liver lobes; either cuit ("cooked"), mi-cuit ("semi-cooked"), or frais ("fresh");</li> <li>foie gras, made of pieces of livers reassembled together;</li> <li>bloc de foie gras, a fully cooked, moulded block composed of 98% or more foie gras; if termed avec morceaux ("with pieces"), it must contain at least 50% foie gras pieces for goose, and 30% for duck.</li></ul> Additionally, there is pâté de foie gras, mousse de foie gras (either must contain 50% or more foie gras), parfait de foie gras (must contain 75% or more foie gras), and other preparations (no legal obligation established). Fully cooked preparations are generally sold in either glass containers or metal cans for long-term preservation. Whole, fresh foie gras is usually unavailable in France outside Christmas, except in some producers' markets in the producing regions. Frozen whole foie gras sometimes is sold in French supermarkets. Whole foie gras is readily available from gourmet retailers in Canada, the United States, Hungary, Argentina and regions with a sizeable market for the product. In the US, raw foie gras is classified as Grade A, B or C. Grade A is typically the highest in fat and especially suited for low-temperature preparation because the veins are relatively few and the resulting terrine will be more aesthetically appealing because it displays little blood. Grade B is accepted for higher temperature preparation because the higher proportion of protein gives the liver more structure after being seared. Grade C livers are generally reserved for making sauces as well as other preparations where a higher proportion of blood-filled veins will not impair the appearance of the dish.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] <div class="mw-heading mw-heading2"><h2 id="Production_methods">Production methods</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=11" title="Edit section: Production methods">edit</a>]</div> <div class="mw-heading mw-heading3"><h3 id="Species,_breeds,_and_sex_used">Species, breeds, and sex used</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=12" title="Edit section: Species, breeds, and sex used">edit</a>]</div> <div class="mw-heading mw-heading4"><h4 id="Geese">Geese</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=13" title="Edit section: Geese">edit</a>]</div> Traditionally, foie gras was produced from special breeds of geese. However, by 2004, geese accounted for less than 10% of the total global foie gras production<a href="#cite_note-Guémené-52">[52]</a> and by 2014 only 5% of total French production.<a href="#cite_note-CIFOG-53">[53]</a> Goose breeds used in modern foie gras production are primarily the grey Landes goose (Anser anser)<a href="#cite_note-CIFOG-53">[53]</a> and the <a href="/wiki/Toulouse_goose" title="Toulouse goose">Toulouse goose</a>.<a href="#cite_note-Ravo-54">[54]</a><a href="#cite_note-55">[55]</a>[<a href="/wiki/Wikipedia:NOTRS" class="mw-redirect" title="Wikipedia:NOTRS">better source needed</a>] In 2016, Hungary was producing 80% of the world's goose foie gras; however, production rates are likely to drop in 2017 due to outbreaks of bird flu.<a href="#cite_note-56">[56]</a> <div class="mw-heading mw-heading4"><h4 id="Ducks">Ducks</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=14" title="Edit section: Ducks">edit</a>]</div> In 2014, ducks accounted for 95% of foie gras production.<a href="#cite_note-CIFOG-53">[53]</a> The breeds primarily used are the <a href="/wiki/Muscovy_duck" title="Muscovy duck">Muscovy duck</a> (Cairina moschata)<a href="#cite_note-CIFOG-53">[53]</a> (also called the Barbary duck) and the hybrid cross of a male Muscovy duck and a female <a href="/wiki/American_Pekin" title="American Pekin">Pekin duck</a> (Anas platyrhynchos domestica) called the <a href="/wiki/Mulard" title="Mulard">Mulard</a> duck.<a href="#cite_note-CIFOG-53">[53]</a> This hybrid is sterile and is, therefore, sometimes referred to as a "mule" duck. Mulards are estimated to account for about 35% of all foie gras consumed in the US.<a href="#cite_note-Skippon-57">[57]</a> About 95% of duck foie gras production from France comes from force-fed Mulards and the remaining 5% from the Muscovy duck.<a href="#cite_note-Marie-58">[58]</a> After hatching, the Mulard ducklings are sexed. Males put on more weight than females, so the females are <a href="/wiki/Chick_culling" title="Chick culling">slaughtered</a>. A new method has been recently developed, allowing to identify the sex of the duck in the egg, based on its eye colour.<a href="#cite_note-59">[59]</a> This new method should replace the slaughter of females after hatching within a few years.<a href="#cite_note-60">[60]</a> <div class="mw-heading mw-heading3"><h3 id="Physiological_basis">Physiological basis</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=15" title="Edit section: Physiological basis">edit</a>]</div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Collective_cage_used_in_the_foie_gras_industry.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Collective_cage_used_in_the_foie_gras_industry.jpg/220px-Collective_cage_used_in_the_foie_gras_industry.jpg" decoding="async" width="220" height="126" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Collective_cage_used_in_the_foie_gras_industry.jpg/330px-Collective_cage_used_in_the_foie_gras_industry.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Collective_cage_used_in_the_foie_gras_industry.jpg/440px-Collective_cage_used_in_the_foie_gras_industry.jpg 2x" data-file-width="1100" data-file-height="629" /></a><figcaption>Collectives cages are the main housing system since the ban of individual cages ("épinettes") in Europe</figcaption></figure> The basis of foie gras production is the ability that some <a href="/wiki/Waterfowl" class="mw-redirect" title="Waterfowl">waterfowl</a> have to expand their esophagus and to gain weight, particularly in the liver,[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] in preparation for migration.<a href="#cite_note-61">[61]</a> Wild geese may consume 300 grams of protein and another 800 grams of grasses per day. Farmed geese allowed to graze on carrots adapt to eating 100 grams of protein but may consume up to 2500 grams of carrots per day. The increasing amount of feed given before force-feeding and during the force-feeding itself cause the expansion of the lower part of the esophagus.<a href="#cite_note-Skippon-57">[57]</a> However, the primary birds used for foie gras, the Mulard and Muscovy duck, cannot fly well and therefore do not migrate. <div class="mw-heading mw-heading4"><h4 id="Pre-feeding_phase">Pre-feeding phase</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=16" title="Edit section: Pre-feeding phase">edit</a>]</div> The pre-force feeding phase consists of three stages.<a href="#cite_note-CIFOG-53">[53]</a> <ul><li>The first stage ("start-up") lasts from 1 to 28 days of age (0–4 weeks). During this stage, the young birds are housed in large, indoor groups (e.g. 2,100<a href="#cite_note-Marie-58">[58]</a>), usually on straw.</li> <li>The second stage ("growth") lasts from 28 to 63 days of age (4–9 weeks). The birds are moved outside to feed on grasses ad libitum. The birds are given additional feed, but access to this is limited by time. This stage aims to take advantage of the natural dilation capacity of the esophagus of some wildfowl.<a href="#cite_note-62">[62]</a></li> <li>The third stage ("pre-fattening") lasts from 63 to 81 days of age<a href="#cite_note-:2-63">[63]</a> (9–12 weeks). The birds are brought inside for gradually longer periods while introduced to a high-starch diet. This is a feeding transition where the food is distributed by meals, first in restricted amounts and time and, after that, greatly increased.</li></ul> <div class="mw-heading mw-heading4"><h4 id="Feeding_phase">Feeding phase</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=17" title="Edit section: Feeding phase">edit</a>]</div> The next production phase, which the French call gavage or finition d'engraissement, or "completion of fattening", involves forced daily ingestion of controlled amounts of feed for 10 to 12 days<a href="#cite_note-:2-63">[63]</a> (10.5 on average<a href="#cite_note-:3-64">[64]</a>) and 15 to 18 days with geese. During this phase, ducks are usually fed twice daily, while geese are usually fed three times daily.<a href="#cite_note-65">[65]</a> To facilitate the handling of ducks during gavage, these birds are housed throughout this phase in one of the following systems:<a href="#cite_note-:4-66">[66]</a> <ul><li>Elevated collective cages indoor</li> <li>Elevated collective pens indoor</li> <li>Ground pens indoor</li></ul> Individual cages ("épinettes" in French) have been banned in Europe.<a href="#cite_note-67">[67]</a> Typical foie gras production involves force-feeding birds more food than they would eat in the wild, and much more than they would voluntarily eat domestically.<a href="#cite_note-68">[68]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Foie_gras_-_gavage_in_Rocamadour,_France.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/53/Foie_gras_-_gavage_in_Rocamadour%2C_France.jpg/220px-Foie_gras_-_gavage_in_Rocamadour%2C_France.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/53/Foie_gras_-_gavage_in_Rocamadour%2C_France.jpg/330px-Foie_gras_-_gavage_in_Rocamadour%2C_France.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/53/Foie_gras_-_gavage_in_Rocamadour%2C_France.jpg/440px-Foie_gras_-_gavage_in_Rocamadour%2C_France.jpg 2x" data-file-width="3264" data-file-height="2448" /></a><figcaption>Modern gavage feeding process</figcaption></figure> In modern production, the bird is typically fed a controlled amount of feed, depending on the stage of the fattening process, the bird's weight, and the amount of feed the bird last ingested.<a href="#cite_note-69">[69]</a> At the start of production, a bird might be fed a dry weight of 250 grams (9 oz) of food per day and up to 1,000 grams (35 oz) (in dry weight) by the end of the process. The actual amount of food force-fed is much greater because water is added to the dry feed. For pellets, the typical composition is about 53% dry and 47% liquid (by weight). This is the equivalent of around 1,900 grams per day in total mass.<a href="#cite_note-70">[70]</a> For whole grain, the cooked weight is about 1.4 times the dry weight.<a href="#cite_note-71">[71]</a> The feed is administered using a funnel fitted with a long metal or plastic tube (20–30 cm long), which forces the feed into the bird's esophagus. If an <a href="/wiki/Auger_(drill)" class="mw-redirect" title="Auger (drill)">auger</a> is used, the feeding takes about 45 to 60 seconds, however, modern systems usually use a tube fed by a pneumatic pump with an operation time of 2 to 3 seconds per duck. During feeding, efforts are made to avoid damaging the bird's esophagus, which could cause injury or death, although researchers have found evidence of inflammation of the walls of the proventriculus after the first session of force-feeding.<a href="#cite_note-72">[72]</a> There is also an indication of inflammation of the esophagus in the later stages of fattening.<a href="#cite_note-autogenerated1-73">[73]</a> Several studies have also demonstrated that mortality rates can be significantly elevated during the gavage period.<a href="#cite_note-EU_Report-74">[74]</a><a href="#cite_note-75">[75]</a><a href="#cite_note-76">[76]</a> The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the buttery consistency sought by some <a href="/wiki/Epicure_(gourmet)" class="mw-redirect" title="Epicure (gourmet)">gastronomes</a>. Ducks reared for foie gras are typically slaughtered at 100 days of age, although modern production methods with shortened pre-feeding and force feeding phases allow for an earlier slaughter, around 93 days.<a href="#cite_note-:2-63">[63]</a><a href="#cite_note-:3-64">[64]</a> For geese, slaughter typically takes place at 112 days.<a href="#cite_note-Viva-30">[30]</a> The bird's liver is 6 to 10 times its ordinary size at this time.<a href="#cite_note-77">[77]</a> Storage of fat in the liver produces <a href="/wiki/Steatosis" title="Steatosis">steatosis</a> of the liver cells. <div class="mw-heading mw-heading3"><h3 id="Alternative_production">Alternative production</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=18" title="Edit section: Alternative production">edit</a>]</div> <a href="/wiki/Foie_gras_controversy" title="Foie gras controversy">Ethical concerns</a> have driven a recent interest in alternative production methods that produce fattened liver without gavage, and, as of June 2023<a class="external text" href="https://en.wikipedia.org/w/index.php?title=Foie_gras&action=edit">[update]</a>, at least 16 producers offered a meat-based foie gras alternative.<a href="#cite_note-4PList-78">[78]</a> The resulting products do not conform to the French legal standard for "foie gras", but can be labeled "fatty goose liver" inside France. Outside France, they may be marked as "ethical foie gras" or "humane foie gras", although these terms also describe gavage-based foie gras production tempered by concern with the animal's welfare (e.g., feeding through rubber hoses instead of steel pipes). These alternative methods are controversial,<a href="#cite_note-79">[79]</a> in part because substitutes for gavage do not produce the same results.<a href="#cite_note-80">[80]</a> The current method, developed in <a href="/wiki/Extremadura" title="Extremadura">Extremadura</a>, Spain, involves timing the slaughter to coincide with the winter migration, when the livers naturally fatten. Prior to slaughter, the birds are allowed to eat freely, termed ad libitum.<a href="#cite_note-81">[81]</a><a href="#cite_note-Barber-82">[82]</a> For this innovation, the producer, <a href="/wiki/Pater%C3%ADa_de_Sousa" class="mw-redirect" title="Patería de Sousa">Patería de Sousa</a>, won the Coup de Coeur award at the <a href="/wiki/SIAL_Paris" title="SIAL Paris">Salon International d'Alimentation</a> 2006.<a href="#cite_note-Barber-82">[82]</a><a href="#cite_note-83">[83]</a> Because gavage fattens goose livers to substantially larger than their natural size, de Sousa's technique is less <a href="/wiki/Efficient" class="mw-redirect" title="Efficient">efficient</a> at producing a fixed <a href="/wiki/Mass" title="Mass">mass</a> of foie gras, and composes a small fraction of the market.<a href="#cite_note-84">[84]</a> To achieve similar efficiency per mass to gavage, the British supermarket chain <a href="/wiki/Waitrose" title="Waitrose">Waitrose</a> sells a product which it calls faux gras (but see <a href="#Vegan_alternatives">§ Vegan alternatives</a>), made from free-range British goose or duck liver blended with additional fat.<a href="#cite_note-85">[85]</a> Subsequently, researchers at the German <a href="/w/index.php?title=Institute_of_Home_Economics_(Germany)&action=edit&redlink=1" class="new" title="Institute of Home Economics (Germany) (page does not exist)">Institute of Home Economics (DIL)</a> [<a href="https://de.wikipedia.org/wiki/Deutsches_Institut_f%C3%BCr_Lebensmitteltechnik" class="extiw" title="de:Deutsches Institut für Lebensmitteltechnik">de</a>] and the company GMT developed <a href="/wiki/Pascalization" title="Pascalization">a process</a> to apply additional fat to duck <a href="/wiki/Liver_meat" class="mw-redirect" title="Liver meat">liver meat</a> at <a href="/wiki/High_pressure" title="High pressure">high pressure</a>. Even trained chefs struggle to distinguish the result from traditional foie gras.<a href="#cite_note-86">[86]</a> More radical approaches are possible. A duck or goose with damaged <a href="/wiki/Ventromedial_nucleus" class="mw-redirect" title="Ventromedial nucleus">ventromedial nucleus</a> in the hypothalamus will feel less satiety after eating and therefore eat more. In <a href="/wiki/Lesioning" class="mw-redirect" title="Lesioning">lesioning</a> experiments, this effect more than doubled the bird's ad libitum food consumption.<a href="#cite_note-87">[87]</a> Alternatively, <a href="/wiki/Human_microbiome" title="Human microbiome">human microbiome</a> studies on <a href="/wiki/Obesity" title="Obesity">obesity</a> led French researchers at <a href="/w/index.php?title=Aviwell&action=edit&redlink=1" class="new" title="Aviwell (page does not exist)">Aviwell</a> develop a probiotic preparation that produces fatty livers in geese over six months without gavage.<a href="#cite_note-88">[88]</a> <div class="mw-heading mw-heading3"><h3 id="Vegan_alternatives">Vegan alternatives</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=19" title="Edit section: Vegan alternatives">edit</a>]</div> A Spanish company began selling a vegan alternative to foie gras called Fuah, in 2022. The product is made from <a href="/wiki/Cashew_nut" class="mw-redirect" title="Cashew nut">cashew nuts</a>, coconut oil, and beetroot.<a href="#cite_note-89">[89]</a> The American product Faux Gras is a vegan, nut-based spread.<a href="#cite_note-90">[90]</a> In June 2023<a class="external text" href="https://en.wikipedia.org/w/index.php?title=Foie_gras&action=edit">[update]</a>, an animal welfare non-governmental organization found at least 14 producers of vegetarian or vegan alternatives to foie gras.<a href="#cite_note-4PList-78">[78]</a> <div class="mw-heading mw-heading2"><h2 id="Preparations">Preparations</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=20" title="Edit section: Preparations">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Foie-gras.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Foie-gras.jpg/220px-Foie-gras.jpg" decoding="async" width="220" height="169" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Foie-gras.jpg/330px-Foie-gras.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Foie-gras.jpg/440px-Foie-gras.jpg 2x" data-file-width="800" data-file-height="614" /></a><figcaption>Foie gras with shallots and figs</figcaption></figure> 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 is traditionally 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 some chefs smoking the foie gras over a cherry wood fire. In other parts of the world, foie gras is served in dishes such as foie gras <a href="/wiki/Sushi" title="Sushi">sushi</a> rolls, in various forms of pasta or alongside <a href="/wiki/Steak_tartare" title="Steak tartare">steak tartare</a> or atop a <a href="/wiki/Steak" title="Steak">steak</a> as a garnish. <div class="mw-heading mw-heading3"><h3 id="Cold_preparations">Cold preparations</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=21" title="Edit section: Cold preparations">edit</a>]</div> Traditional low-heat cooking methods result in <a href="/wiki/Terrine_(food)" title="Terrine (food)">terrines</a>, <a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">pâtés</a>, <a href="/wiki/Parfait" title="Parfait">parfaits</a>, <a href="/wiki/Foam_(culinary)" class="mw-redirect" title="Foam (culinary)">foams</a>, and <a href="/wiki/Mousse" title="Mousse">mousses</a> of foie gras, often flavored with <a href="/wiki/Truffle" title="Truffle">truffle</a>, mushrooms, or <a href="/wiki/Brandy" title="Brandy">brandy</a> such as <a href="/wiki/Cognac" title="Cognac">cognac</a> or <a href="/wiki/Armagnac_(drink)" class="mw-redirect" title="Armagnac (drink)">armagnac</a>. These slow-cooked forms of foie gras are cooled and served at or below room temperature. In a very traditional form of terrine, au torchon ("in a towel"), a whole lobe of foie is molded, wrapped in a towel and slow-cooked in a <a href="/wiki/Bain-marie" title="Bain-marie">bain-marie</a>. For added flavor (from the <a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a>), the liver may be seared briefly over a fire of <a href="/wiki/Grape_vine" class="mw-redirect" title="Grape vine">grape vine</a> clippings (sarments) before slow-cooking in a bain-marie; afterwards, it is pressed and served cold, in slices. Raw foie gras is also cured in salt ("cru au sel") and served slightly chilled.<a href="#cite_note-Au_Pied_de_Cochon-91">[91]</a> <div class="mw-heading mw-heading3"><h3 id="Strasbourg_pie">Strasbourg pie</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=22" title="Edit section: Strasbourg pie">edit</a>]</div> A pastry containing fatty goose liver and other ingredients is known as the "<a href="/wiki/Strasbourg" title="Strasbourg">Strasburg</a> pie" since Strasbourg was a major producer of foie gras.<a href="#cite_note-92">[92]</a> The Strasburg pie is mentioned in <a href="/wiki/William_Makepeace_Thackeray" title="William Makepeace Thackeray">William Makepeace Thackeray</a>'s novel Vanity Fair as being popular with the diplomatic corps.<a href="#cite_note-93">[93]</a> <a href="/wiki/T._S._Eliot" title="T. S. Eliot">T. S. Eliot</a>'s poem "The Ad-Dressing of Cats", part of <a href="/wiki/Old_Possum%27s_Book_of_Practical_Cats" title="Old Possum's Book of Practical Cats">Old Possum's Book of Practical Cats</a> and also the last song in its musical adaptation <a href="/wiki/Cats_(musical)" title="Cats (musical)">Cats</a>, contains the line "And you might now and then supply/Some caviar or Strasbourg pie".<a href="#cite_note-94">[94]</a> Capt. Aubrey and Dr. Maturin enjoy a "Strasburg pie" in <a href="/wiki/Patrick_O%27Brian" title="Patrick O'Brian">Patrick O'Brian</a>'s 1988 Napoleonic sea adventure <a href="/wiki/The_Letter_of_Marque" title="The Letter of Marque">The Letter of Marque</a>.<a href="#cite_note-95">[95]</a> <div class="mw-heading mw-heading3"><h3 id="Hot_preparations">Hot preparations</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=23" title="Edit section: Hot preparations">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"><table class="infobox nowrap" style="float:right;"><caption class="infobox-title" style="white-space:normal; padding-bottom:0.15em;">Pâté de foie gras, canned</caption><tbody><tr><th colspan="2" class="infobox-header">Nutritional value per 100 g (3.5 oz)</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Energy</a></th><td class="infobox-data">1,933 kJ (462 kcal)</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">4.67 g</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Dietary_fiber" title="Dietary fiber">Dietary fiber</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0.0 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Fat" title="Fat">Fat</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">43.84 g</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">11.40 g</div></td></tr> <tr><td colspan="2"> <table class="mw-collapsible mw-collapsed" style="; ; width:100%;"> <tbody><tr> <th colspan="2" style="line-height:normal; padding:0.2em; ;"><div style="text-align: center; padding: 0 0.4em; margin: 0 3.3em">Vitamins and minerals</div></th> </tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity <div style="float: right;"><abbr title="Percentage of Daily Value">%DV</abbr>†</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_A" title="Vitamin A">Vitamin A equiv.</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">111%</div> 1001 μg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Thiamine" title="Thiamine">Thiamine (B1)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">7%</div> 0.088 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Riboflavin" title="Riboflavin">Riboflavin (B2)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">23%</div> 0.299 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Niacin_(nutrient)" class="mw-redirect" title="Niacin (nutrient)">Niacin (B3)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">16%</div> 2.51 mg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Mineral_(nutrient)" title="Mineral (nutrient)">Minerals</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity <div style="float: right;"><abbr title="Percentage of Daily Value">%DV</abbr>†</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sodium_in_biology" title="Sodium in biology">Sodium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">30%</div> 697 mg</td></tr><tr><td colspan="2"> </td></tr></tbody></table></td></tr><tr><td colspan="2" class="infobox-below wrap" style="background:#e0e0e0;padding:0.3em;line-height:1.5em;font-weight:normal;font-size:0.9em">†Percentages estimated using <a href="/wiki/Reference_Daily_Intake#Daily_Values" title="Reference Daily Intake">US recommendations</a> for adults,<a href="#cite_note-FDADailyValues-96">[96]</a> except for potassium, which is estimated based on expert recommendation from <a href="/wiki/National_Academies_of_Sciences,_Engineering,_and_Medicine" title="National Academies of Sciences, Engineering, and Medicine">the National Academies</a>.<a href="#cite_note-NationalAcademiesPotassium-97">[97]</a></td></tr></tbody></table> Given the increased internationalization of cuisines and food supply, foie gras is increasingly found in hot preparations in the United States, France, and elsewhere. Duck foie gras ("foie gras de canard") has a slightly lower fat content and is generally more suitable in texture to cooking at high temperatures than goose foie gras ("foie gras d'oie"), but chefs have been able to cook goose foie gras employing similar techniques developed for duck, albeit with more care. Raw foie gras can be roasted, sauteed, pan-seared (poêlé), or (with care and attention) grilled. As foie gras has high-fat content, contact with heat needs to be brief and, therefore, at a high temperature, lest it burns or melts. Optimal structural integrity for searing requires the foie gras to be cut to a thickness between 15 and 25 mm (½ – 1 inch), resulting in a rare, uncooked center. Some chefs prefer not to devein the foie gras, as the veins can help preserve the integrity of the fatty liver. It is increasingly common to sear the foie gras on one side only, leaving the other side uncooked. Practitioners of <a href="/wiki/Molecular_gastronomy" title="Molecular gastronomy">molecular gastronomy</a> such as <a href="/wiki/Heston_Blumenthal" title="Heston Blumenthal">Heston Blumenthal</a> of <a href="/wiki/The_Fat_Duck" title="The Fat Duck">The Fat Duck</a> restaurant first flash-freeze foie gras in <a href="/wiki/Liquid_nitrogen" title="Liquid nitrogen">liquid nitrogen</a> as part of the preparation process.<a href="#cite_note-cryo-98">[98]</a> Hot foie gras requires minimal spices, typically black pepper, paprika (in Hungary) and salt. Chefs have used <a href="/wiki/Fleur_de_sel" title="Fleur de sel">fleur de sel</a> as a gourmet seasoning for hot foie gras to add an "important textural accent" with its crunch.<a href="#cite_note-sel-99">[99]</a> <div class="mw-heading mw-heading3"><h3 id="Consumption">Consumption</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=24" title="Edit section: Consumption">edit</a>]</div> Foie gras is regarded as a gourmet luxury dish.<a href="#cite_note-100">[100]</a> In France, it is mainly consumed on special occasions, such as Christmas or New Year's Eve <a href="/wiki/R%C3%A9veillon" title="Réveillon">réveillon</a> dinners, though the recent increased availability of foie gras has made it a less exceptional dish.<a href="#cite_note-telegraph.co.uk-101">[101]</a> In some areas of France, foie gras is eaten year-round. Duck foie gras is the slightly cheaper<a href="#cite_note-telegraph.co.uk-101">[101]</a> and, since a change of production methods in the 1950s to battery, by far the most common kind, particularly in the US. The taste of duck foie gras is often referred to as musky with a subtle bitterness. Goose foie gras is noted as less gamey and smoother, with a more delicate flavour.<a href="#cite_note-102">[102]</a> <div class="mw-heading mw-heading2"><h2 id="Animal_welfare">Animal welfare</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=25" title="Edit section: Animal welfare">edit</a>]</div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Foie_gras_legality_and_production_by_country.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Foie_gras_legality_and_production_by_country.svg/350px-Foie_gras_legality_and_production_by_country.svg.png" decoding="async" width="350" height="178" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Foie_gras_legality_and_production_by_country.svg/525px-Foie_gras_legality_and_production_by_country.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Foie_gras_legality_and_production_by_country.svg/700px-Foie_gras_legality_and_production_by_country.svg.png 2x" data-file-width="512" data-file-height="260" /></a><figcaption> <style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output 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dt:last-child::after,.mw-parser-output .hlist dt li:last-child::after,.mw-parser-output .hlist li dd:last-child::after,.mw-parser-output .hlist li dt:last-child::after,.mw-parser-output .hlist li li:last-child::after{content:")";font-weight:normal}.mw-parser-output .hlist ol{counter-reset:listitem}.mw-parser-output .hlist ol>li{counter-increment:listitem}.mw-parser-output .hlist ol>li::before{content:" "counter(listitem)"\a0 "}.mw-parser-output .hlist dd ol>li:first-child::before,.mw-parser-output .hlist dt ol>li:first-child::before,.mw-parser-output .hlist li ol>li:first-child::before{content:" ("counter(listitem)"\a0 "}</style><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini" style="float:right;font-size:105%;"><ul><li class="nv-view"><a href="/wiki/Template:World_laws_on_foie_gras_production" title="Template:World laws on foie gras production"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:World_laws_on_foie_gras_production" title="Template talk:World laws on foie gras production"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:World_laws_on_foie_gras_production" title="Special:EditPage/Template:World laws on foie gras production"><abbr title="Edit this template">e</abbr></a></li></ul></div> <div style="display: inline-block; line-height: 1.2em; padding: .1em 0; font-size:105%;padding-bottom:0.3em;border-bottom:1px solid #aaa"><a href="/wiki/Foie_gras_controversy" title="Foie gras controversy">World laws on foie gras production</a></div> <table style="width:100%;border-collapse:collapse;border-spacing:0px 0px;border:none"><tbody><tr style="vertical-align:top"><td style="padding:0.8em 0.3em 0.3em;line-height:1.2em;;width:6%; padding:0.2em 0.3em 0.3em;line-height:1.2em;"> <style data-mw-deduplicate="TemplateStyles:r981673959">.mw-parser-output .legend{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .legend-color{display:inline-block;min-width:1.25em;height:1.25em;line-height:1.25;margin:1px 0;text-align:center;border:1px solid black;background-color:transparent;color:black}.mw-parser-output .legend-text{}</style><div class="legend">  </div></td><td style="padding:0.8em 0.3em 0.3em;line-height:1.2em;;width:48%;padding:0.2em 1.0em 0.3em 0.3em;line-height:1.2em;"> Countries and regions that ban foie gras production</td><td style="padding:0.8em 0.3em 0.3em;line-height:1.2em;;width:6%; padding:0.2em 0.3em 0.3em;line-height:1.2em;"> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r981673959"><div class="legend">  </div></td><td style="padding:0.8em 0.3em 0.3em;line-height:1.2em;;width:40%;padding:0.2em 0.3em 0.3em;line-height:1.2em;"> Main foie gras-producing countries and regions<a href="#cite_note-103">[103]</a><a href="#cite_note-104">[104]</a><a href="#cite_note-105">[105]</a></td></tr></tbody></table> </figcaption></figure> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Mulard_duck_being_force_fed_corn_in_order_to_fatten_its_liver_for_foie_gras_production.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/62/Mulard_duck_being_force_fed_corn_in_order_to_fatten_its_liver_for_foie_gras_production.jpg/250px-Mulard_duck_being_force_fed_corn_in_order_to_fatten_its_liver_for_foie_gras_production.jpg" decoding="async" width="250" height="167" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/62/Mulard_duck_being_force_fed_corn_in_order_to_fatten_its_liver_for_foie_gras_production.jpg/375px-Mulard_duck_being_force_fed_corn_in_order_to_fatten_its_liver_for_foie_gras_production.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/62/Mulard_duck_being_force_fed_corn_in_order_to_fatten_its_liver_for_foie_gras_production.jpg/500px-Mulard_duck_being_force_fed_corn_in_order_to_fatten_its_liver_for_foie_gras_production.jpg 2x" data-file-width="1800" data-file-height="1200" /></a><figcaption>Gavage feeding</figcaption></figure> Gavage-based foie gras production is <a href="/wiki/Foie_gras_controversy" title="Foie gras controversy">controversial</a> due to the animal welfare consequences of the force-feeding procedure, intensive housing and husbandry, an enlarged liver and the potential for being detrimental to human health. Some countries find foie gras to be "morally objectionable".<a href="#cite_note-DeSoucey-106">[106]</a>[<a href="/wiki/Wikipedia:Avoid_weasel_words" class="mw-redirect" title="Wikipedia:Avoid weasel words">which?</a>] One EU committee report noted that up to 1998, there was only a small number of scientific studies on the welfare of birds used for foie gras production; however, the Committee found sufficient evidence to conclude that "force-feeding, as currently practised, is detrimental to the welfare of the birds".<a href="#cite_note-EU-107">[107]</a> The industry repeatedly faces accusations of torture and cruelty.<a href="#cite_note-DeSoucey2016-50">[50]</a> <div class="mw-heading mw-heading3"><h3 id="Suitability_of_breeds_and_species">Suitability of breeds and species</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=26" title="Edit section: Suitability of breeds and species">edit</a>]</div> The production of foie gras occurs on the argument that migrating wildfowl seasonally eat such that their liver naturally enlarges. However, the bird used predominantly in foie gras production is a hybrid of a male Muscovy duck and a female Pekin duck. It has been noted that the Muscovy duck is non-migratory,<a href="#cite_note-Hoffmann,_1992a-108">[108]</a> and both the Pekin and the mulard hybrid cannot fly.<a href="#cite_note-Hoffmann,_1992b-109">[109]</a> Domestic ducks (including the Pekin) are derived from the <a href="/wiki/Mallard" title="Mallard">mallard</a> duck, which is sometimes migratory and sometimes not. Therefore, although the domestic goose might be adapted to store food before migration, it is less likely that the Mulard hybrid duck has the same potential.<a href="#cite_note-EU-107">[107]</a> <div class="mw-heading mw-heading3"><h3 id="Force-feeding_procedure">Force-feeding procedure</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=27" title="Edit section: Force-feeding procedure">edit</a>]</div> <div class="mw-heading mw-heading4"><h4 id="Fear">Fear</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=28" title="Edit section: Fear">edit</a>]</div> Geese and ducks show <a href="/wiki/Avoidance_behaviour" class="mw-redirect" title="Avoidance behaviour">avoidance behaviour</a> (indicating aversion) toward the person who feeds them and the feeding procedure.<a href="#cite_note-EU-107">[107]</a><a href="#cite_note-AVMA-110">[110]</a> The AVMA (Animal Welfare Division) when considering foie gras production stated "The relatively new Mulard breed used in foie gras production seems to be more prone than its parent breeds to fear of people".<a href="#cite_note-AVMA-110">[110]</a> Although in 1998 the EU Scientific Committee on Animal Health and Animal Welfare reported seeing this aversion, they noted that at the time, there was no "conclusive" scientific evidence on the aversive nature of force-feeding.<a href="#cite_note-EU-107">[107]</a> <div class="mw-heading mw-heading4"><h4 id="Injury">Injury</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=29" title="Edit section: Injury">edit</a>]</div> That same EU Scientific Committee <a href="#cite_note-EU-107">[107]</a> also reported that there was usually clear evidence of tissue damage in the esophagus of birds which had been gavage fed, although one 1972 study cited by the report observed no alteration of the esophageal tissue. More recent scientific studies have shown that the esophagus of birds can be injured or inflamed by gavage feeding.<a href="#cite_note-Skippon-57">[57]</a><a href="#cite_note-AVMA-110">[110]</a><a href="#cite_note-Kozák-111">[111]</a><a href="#cite_note-Servière-112">[112]</a> <div class="mw-heading mw-heading4"><h4 id="Stress">Stress</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=30" title="Edit section: Stress">edit</a>]</div> After measuring a range of physiological parameters in male Mulard ducks, it was concluded in one study that the acute stress caused by force-feeding is similar at the beginning and end of the commercial production of foie gras.<a href="#cite_note-Flaments-113">[113]</a> A similar study on Muscovy ducks found that gavage feeding was related to an increase in panting behaviour and serum corticosterone levels, indicating increased stress attributable to this feeding method.<a href="#cite_note-Mohammed-114">[114]</a> <div class="mw-heading mw-heading3"><h3 id="Housing_and_husbandry">Housing and husbandry</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=31" title="Edit section: Housing and husbandry">edit</a>]</div> In France, at the end of 2015, individual cages were prohibited to improve animal welfare. They were to be replaced by cages housing 4 to 5 birds.<a href="#cite_note-Marie-58">[58]</a> <div class="mw-heading mw-heading4"><h4 id="Behavioural_restriction">Behavioural restriction</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=32" title="Edit section: Behavioural restriction">edit</a>]</div> During the force-feeding period, the birds are kept in individual cages with wire or plastic mesh floors or sometimes in small groups on slatted floors. Individual caging restricts movements and behaviours by preventing the birds from standing erect, turning around, or flapping their wings. Birds cannot carry out other natural waterfowl behaviours, such as bathing and swimming.<a href="#cite_note-Skippon-57">[57]</a> Ducks and geese are social animals, and individual cages prevent such interactions.<a href="#cite_note-EU-107">[107]</a> According to a 2023 European food safety authority (EFSA) report, even the collective cages and pens currently in use in Europe do not offer enough space to the birds for them to express their natural behaviour.<a href="#cite_note-:4-66">[66]</a> During the force-feeding period, when the birds are not being fed, they are sometimes kept in near-darkness; this prevents normal investigatory behaviour and results in poor welfare.<a href="#cite_note-EU-107">[107]</a> <div class="mw-heading mw-heading4"><h4 id="Injury_2">Injury</h4>[<a href="/w/index.php?title=Foie_gras&action=edit&section=33" title="Edit section: Injury">edit</a>]</div> Lesions can occur on the <a href="/wiki/Sternum" title="Sternum">sternum</a> of the birds due to <a href="/wiki/Necrosis" title="Necrosis">necrosis</a> of the skin. This is observed more frequently in birds reared in cages rather than on the floor. The prevalence is higher in Mulard ducks (40–70%) compared to under 6% in Muscovy ducks. This is due to the larger pectoralis profundus major and minor muscles in Muscovy ducks compared to Mulards.<a href="#cite_note-EU-107">[107]</a> The relatively new Mulard breed used in foie gras production seems more prone to developing lesions in the area of the sternum when kept in small cages and to bone breakage during transport and slaughter.<a href="#cite_note-AVMA-110">[110]</a> Where ducks are fattened in group pens, it has been suggested that the increased effort required to capture and restrain ducks in pens might cause them to experience more stress during force-feeding. Injuries and fatalities during transport and slaughter occur in all types of poultry production; fattened ducks are more susceptible to conditions such as heat stress. <div class="mw-heading mw-heading3"><h3 id="Enlarged_liver">Enlarged liver</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=34" title="Edit section: Enlarged liver">edit</a>]</div> Foie gras production results in the bird's liver being swollen. In some ducks, liver size changes seasonally, increasing by as much as 30% to 50%, with more pronounced changes in females. However, foie gras production enlarges the livers ten times their normal size.<a href="#cite_note-Skippon-57">[57]</a><a href="#cite_note-AVMA-110">[110]</a> This impairs liver function due to the obstruction of blood flow and expands the abdomen, making it difficult for the birds to breathe.<a href="#cite_note-AVMA-110">[110]</a> Death occurs if the force-feeding is continued.<a href="#cite_note-Viva-30">[30]</a><a href="#cite_note-EU-107">[107]</a> <div class="mw-heading mw-heading3"><h3 id="Mortality_rates">Mortality rates</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=35" title="Edit section: Mortality rates">edit</a>]</div> The mortality rate in force-fed birds varies from 2% to 4%, compared with approximately 0.2% in age-matched, non-force-fed drakes.<a href="#cite_note-Skippon-57">[57]</a> Mortality rates do not differ between the force-feeding period and the previous rearing phase, with both being approximately 2.5%.<a href="#cite_note-Marie-58">[58]</a> <div class="mw-heading mw-heading2"><h2 id="Controversy">Controversy</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=36" title="Edit section: Controversy">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Foie_gras_controversy" title="Foie gras controversy">Foie gras controversy</a></div> The controversial nature of foie gras production was identified in a paper that juxtaposed the views of "foie gras production as the apotheosis of murderous meat production, and those who consider it to be a co-production between humans and animals".<a href="#cite_note-Heath-115">[115]</a> Animal rights and welfare advocates such as Animal Equality,<a href="#cite_note-auto-116">[116]</a> <a href="/wiki/PETA" class="mw-redirect" title="PETA">PETA</a>,<a href="#cite_note-117">[117]</a> <a href="/wiki/Viva!_(organisation)" title="Viva! (organisation)">Viva!</a>,<a href="#cite_note-118">[118]</a><a href="/wiki/The_Humane_Society_of_the_United_States" class="mw-redirect" title="The Humane Society of the United States">the Humane Society of the United States</a>,<a href="#cite_note-119">[119]</a> and <a href="/wiki/Four_Paws" title="Four Paws">FOUR PAWS</a><a href="#cite_note-120">[120]</a> contend that foie gras production methods, and force-feeding in particular, constitute cruel treatment of animals. An <a href="/wiki/Ipsos_MORI" title="Ipsos MORI">Ipsos MORI</a> poll found that 63% of the UK population would like to see a complete ban on the sale of foie gras in the UK.<a href="#cite_note-Milne-121">[121]</a> In 2011 and 2012, Animal Equality conducted investigations inside four foie gras farms in France and five in Spain, exposing the cruelty of force-feeding.<a href="#cite_note-auto-116">[116]</a> The footage collected reveals ducks covered in blood with broken and torn beaks, birds kept in small metal cages with no room to turn around, and ducks and geese desperately struggling to avoid force-feeding. In April–May 2013, an investigator from <a href="/wiki/Mercy_for_Animals" title="Mercy for Animals">Mercy for Animals</a> recorded an undercover video at <a href="/w/index.php?title=Hudson_Valley_Foie_Gras&action=edit&redlink=1" class="new" title="Hudson Valley Foie Gras (page does not exist)">Hudson Valley Foie Gras farm</a> in New York state. The footage showed workers forcefully pushing tubes down ducks' throats. One worker said of the force-feeding process: "Sometimes the duck doesn't get up, and it dies. There have been times that 20 ducks were killed." Hudson Valley operations manager Marcus Henley replied that the farm's mortality statistics are not above average for the poultry industry.<a href="#cite_note-Tepper2013-122">[122]</a> Because Hudson Valley provides foie gras to Amazon.com, Mercy for Animals began a campaign urging Amazon to stop selling foie gras, a move that has already been made by <a href="/wiki/Costco" title="Costco">Costco</a>, <a href="/wiki/Safeway" title="Safeway">Safeway</a>, and <a href="/wiki/Target_Corporation" title="Target Corporation">Target</a>.<a href="#cite_note-Zara2013-123">[123]</a> In November 2013, the <a href="/wiki/Daily_Mirror" title="Daily Mirror">Daily Mirror</a> published a report based on the video they obtained depicting cruelty towards ducks in a farm owned by French firm Ernest Soulard, which is a supplier to celebrity chef <a href="/wiki/Gordon_Ramsay" title="Gordon Ramsay">Gordon Ramsay</a>'s restaurants. The restaurant chain suspended purchasing from the supplier following the exposé.<a href="#cite_note-124">[124]</a> <div class="mw-heading mw-heading3"><h3 id="Animal_research">Animal research</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=37" title="Edit section: Animal research">edit</a>]</div> The process of force-feeding can make animals sick by stressing the liver. If the stress is prolonged, excess protein may build up and clump together as amyloids, consumption of which has been found to induce <a href="/wiki/Amyloidosis" title="Amyloidosis">amyloidosis</a> in laboratory mice. It has been hypothesized this may be a route of transmission in humans too, and so be a risk for people with inflammatory complaints such as <a href="/wiki/Rheumatoid_arthritis" title="Rheumatoid arthritis">rheumatoid arthritis</a>.<a href="#cite_note-125">[125]</a> <div class="mw-heading mw-heading3"><h3 id="Legislation_and_bans">Legislation and bans</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=38" title="Edit section: Legislation and bans">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Foie_gras_controversy#Statutory_and_voluntary_bans" title="Foie gras controversy">Foie gras controversy § Statutory and voluntary bans</a></div> Several countries and regions have laws against force-feeding or the sale or importation of foie gras; even where it is legal, some retailers have ceased selling it.<a href="#cite_note-AmazonUKban-126">[126]</a><a href="#cite_note-FortnumMason-127">[127]</a><a href="#cite_note-harveynichols-128">[128]</a> In Switzerland, foie gras production has been prohibited since 1978<a href="#cite_note-129">[129]</a> and force-feeding is explicitly banned since 2008.<a href="#cite_note-130">[130]</a> In Europe, force-feeding is only legal in 5 of the 27 member states:<a href="#cite_note-131">[131]</a> France, Belgium,<a href="#cite_note-Feedblix-132">[132]</a> Hungary, Bulgaria, Spain. In 2017, foie gras production was banned in <a href="/wiki/Brussels" title="Brussels">Brussels</a>, a largely symbolic measure because of the small number of producers within the city limits. In 2019, New York City instituted a foie gras ban but was struck down in 2022 by an order from the New York's Agriculture and Markets Department stating in the order that the ban was "unusual", "unreasonabl[e]", and "legislative overreach".<a href="#cite_note-133">[133]</a><a href="#cite_note-134">[134]</a> In November 2022, the Buckingham Palace household wrote to the PETA campaign group that foie gras was not bought or served in royal residences. "There will be no foie gras served in royal residences", a letter from Buckingham Palace to animal rights campaigners confirmed.<a href="#cite_note-Telegraph-135">[135]</a><a href="#cite_note-bbc-136">[136]</a> Force-feeding is also prohibited in Israel,<a href="#cite_note-137">[137]</a> Turkey<a href="#cite_note-:6-138">[138]</a> and Australia.<a href="#cite_note-:6-138">[138]</a> Foie gras import is prohibited in India.<a href="#cite_note-:6-138">[138]</a> Foie gras production and sale is prohibited in California.<a href="#cite_note-139">[139]</a> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=39" title="Edit section: See also">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{clear:left;float:left;margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li></ul> <ul><li><a href="/wiki/Shen_Zhu" title="Shen Zhu">Shen Zhu</a> – the fattening of pigs in a manner similar to gavage</li> <li><a href="/wiki/Delicacy#Risks_And_Harm_Associated_with_Delicacies" title="Delicacy">List of delicacies</a></li> <li><a href="/wiki/List_of_duck_dishes" class="mw-redirect" title="List of duck dishes">List of duck dishes</a></li> <li><a href="/wiki/Ortolan_bunting" title="Ortolan bunting">Ortolan bunting</a></li> <li><a href="/wiki/Specialty_foods" class="mw-redirect" title="Specialty foods">Specialty foods</a></li> <li><a href="/wiki/Nonalcoholic_fatty_liver_disease" class="mw-redirect" title="Nonalcoholic fatty liver disease">Nonalcoholic fatty liver disease</a>, with homologous pathophysiologic aspects</li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=40" title="Edit section: Notes">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><a href="#cite_ref-1">^</a> French rural code <a rel="nofollow" class="external text" href="http://legifrance.gouv.fr/affichCodeArticle.do;jsessionid=943EF0198AA70E691D551179EB5E5A83.tpdjo05v_3?idArticle=LEGIARTI000006584967&cidTexte=LEGITEXT000006071367&dateTexte=20091223">Code rural – Article L654-27-1</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200717111531/https://www.legifrance.gouv.fr/affichCodeArticle.do;jsessionid=943EF0198AA70E691D551179EB5E5A83.tpdjo05v_3?idArticle=LEGIARTI000006584967&cidTexte=LEGITEXT000006071367&dateTexte=20091223">Archived</a> 17 July 2020 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>: "On entend par foie gras, le foie d'un canard ou d'une oie spécialement engraissé par gavage." ("'Foie gras' is understood to mean the liver of a duck or a goose that has been especially fattened by gavage"). </li> <li id="cite_note-2"><a href="#cite_ref-2">^</a> French rural code <a rel="nofollow" class="external text" href="https://archive.today/20120903131017/http://www.legifrance.gouv.fr/WAspad/UnArticleDeCode?commun=&code=CRURALNL.rcv&art=L654-27-1">L654-27-1</a> </li> <li id="cite_note-3"><a href="#cite_ref-3">^</a> <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20171216063505/http://www.reshafim.org.il/ad/egypt/timelines/topics/domesticated_animals.htm">"Ancient Egypt: Farmed and domesticated animals"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.reshafim.org.il/ad/egypt/timelines/topics/domesticated_animals.htm">the original</a> on 16 December 2017. Retrieved 10 April 2009.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Ancient+Egypt%3A+Farmed+and+domesticated+animals&rft_id=http%3A%2F%2Fwww.reshafim.org.il%2Fad%2Fegypt%2Ftimelines%2Ftopics%2Fdomesticated_animals.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-npr.org-4">^ <a href="#cite_ref-npr.org_4-0">a</a> <a href="#cite_ref-npr.org_4-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.npr.org/templates/story/story.php?storyId=11118706">"A Global Taste Test of Foie Gras and Truffles"</a>. NPR.org.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=NPR.org&rft.atitle=A+Global+Taste+Test+of+Foie+Gras+and+Truffles&rft_id=https%3A%2F%2Fwww.npr.org%2Ftemplates%2Fstory%2Fstory.php%3FstoryId%3D11118706&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-McGee_1-5"><a href="#cite_ref-McGee_1_5-0">^</a> (<a href="#CITEREFMcGee2004">McGee 2004</a>, p. 167): "Foie gras is the "fat liver" of force-fed geese and ducks. It has been made and appreciated since Roman times and probably long before; the force-feeding of geese is clearly represented in Egyptian art from 2500 BC." </li> <li id="cite_note-Toussaint-Samat_1-6">^ <a href="#cite_ref-Toussaint-Samat_1_6-0">a</a> <a href="#cite_ref-Toussaint-Samat_1_6-1">b</a> <a href="#cite_ref-Toussaint-Samat_1_6-2">c</a> (<a href="#CITEREFToussaint-Samat1994">Toussaint-Samat 1994</a>, p. 425). </li> <li id="cite_note-Ginor_1-7"><a href="#cite_ref-Ginor_1_7-0">^</a> (<a href="#CITEREFGinor1999">Ginor 1999</a>, p. 2). </li> <li id="cite_note-8"><a href="#cite_ref-8">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20061229125957/http://www.saudiaramcoworld.com/issue/200104/living.with.the.animals.htm">"Saudi Aramco World: Living With the Animals"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.saudiaramcoworld.com/issue/200104/living.with.the.animals.htm">the original</a> on 29 December 2006. Retrieved 29 December 2006.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Saudi+Aramco+World%3A+Living+With+the+Animals&rft_id=http%3A%2F%2Fwww.saudiaramcoworld.com%2Fissue%2F200104%2Fliving.with.the.animals.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-Alford_1-9">^ <a href="#cite_ref-Alford_1_9-0">a</a> <a href="#cite_ref-Alford_1_9-1">b</a> (<a href="#CITEREFAlford2001">Alford 2001</a>, p. 36). </li> <li id="cite_note-Ginor_2-10"><a href="#cite_ref-Ginor_2_10-0">^</a> (<a href="#CITEREFGinor1999">Ginor 1999</a>, p. 3). </li> <li id="cite_note-11"><a href="#cite_ref-11">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSagar2015" class="citation news cs1">Sagar, Khan (12 February 2015). <a rel="nofollow" class="external text" href="https://www.foiegrasgourmet.com/en/the-foie-gras-history">"About the history of foie gras"</a>. foiegrasgourmet.com. Foie Gras Gourmet. Retrieved 27 February 2017.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=foiegrasgourmet.com&rft.atitle=About+the+history+of+foie+gras&rft.date=2015-02-12&rft.aulast=Sagar&rft.aufirst=Khan&rft_id=https%3A%2F%2Fwww.foiegrasgourmet.com%2Fen%2Fthe-foie-gras-history&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-Ginor_3-12"><a href="#cite_ref-Ginor_3_12-0">^</a> (<a href="#CITEREFGinor1999">Ginor 1999</a>, p. 4). </li> <li id="cite_note-Giacosa_1-13"><a href="#cite_ref-Giacosa_1_13-0">^</a> (<a href="#CITEREFGiacosa1994">Giacosa 1994</a>, p. 13). </li> <li id="cite_note-Langslow_1-14"><a href="#cite_ref-Langslow_1_14-0">^</a> (<a href="#CITEREFLangslow2000">Langslow 2000</a>, p. 153) "A second instance of the restriction of the sense of a Latin anatomical term to animals is iecur 'the liver' in Theodorus and Cassius. In both, the human liver is always hepar, while iecur is used of an animal (...)" </li> <li id="cite_note-15"><a href="#cite_ref-15">^</a> "Ficus, i" (...) Derivés: (...) ficatum n. (sc. iecur): d'abord terme de cuisine "foie garni de figues", cf. Hor., S. 2, 8, 88, ficis pastum iecur anseris albae, calque du gr. συκωτόν de même sens, puis, dans le langage populaire, simplement "foie" (...) et passé avec ce sens dans les langues romanes, où ficatum a remplacé iecur. A. Ernout, A. Meillet, Dictionnaire etymologique de la langue latine, Éd. Klincksieck, Paris 1979. </li> <li id="cite_note-Toussaint-Samat_5-16"><a href="#cite_ref-Toussaint-Samat_5_16-0">^</a> (<a href="#CITEREFToussaint-Samat1994">Toussaint-Samat 1994</a>, p. 426). </li> <li id="cite_note-17"><a href="#cite_ref-17">^</a> <a rel="nofollow" class="external text" href="https://www.perseus.tufts.edu/cgi-bin//ptext?lookup=Plin.+Nat.+8.77">Pliny the Elder, The Natural History</a>(eds. <a href="/wiki/John_Bostock_(physician)" title="John Bostock (physician)">John Bostock</a>, <a href="/wiki/Henry_Thomas_Riley" title="Henry Thomas Riley">Henry Thomas Riley</a>). For the original Latin text, see here <a rel="nofollow" class="external autonumber" href="https://penelope.uchicago.edu/Thayer/L/Roman/Texts/Pliny_the_Elder/8*.html">[1]</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220105233033/https://penelope.uchicago.edu/Thayer/L/Roman/Texts/Pliny_the_Elder/8%2A.html">Archived</a> 5 January 2022 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>. The Latin text (ed. Karl Friedrich Theodor Mayhoff) of Perseus Digital Library places the corresponding text in a wrong chapter. URL accessed 30 December 2006. </li> <li id="cite_note-Faas_1-18"><a href="#cite_ref-Faas_1_18-0">^</a> (<a href="#CITEREFFaas2002">Faas 2002</a>, p. 19) </li> <li id="cite_note-19"><a href="#cite_ref-19">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMalkiel1944" class="citation journal cs1"><a href="/wiki/Yakov_Malkiel" title="Yakov Malkiel">Malkiel, Yakov</a> (1944). "The Etymology of Portuguese Iguaria". Language. 20 (3): 108–30. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.2307%2F410151">10.2307/410151</a>. <a href="/wiki/JSTOR_(identifier)" class="mw-redirect" title="JSTOR (identifier)">JSTOR</a> <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/410151">410151</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Language&rft.atitle=The+Etymology+of+Portuguese+Iguaria&rft.volume=20&rft.issue=3&rft.pages=108-30&rft.date=1944&rft_id=info%3Adoi%2F10.2307%2F410151&rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F410151%23id-name%3DJSTOR&rft.aulast=Malkiel&rft.aufirst=Yakov&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-Walter_1-20"><a href="#cite_ref-Walter_1_20-0">^</a> (<a href="#CITEREFWalter2006">Walter 2006</a>, p. 40): "(...) for example, why it is not the word JECUR (a Latin word taken from the Greek) which has come down to us with the meaning of 'liver', but the Romance word ficato, which has become the French foie. The word ficato is formed on the Latin word FICUS 'fig', and would appear to have nothing to do with the 'liver' other than the Greeks, followed by the Romans, fattened their geese with figs to obtain particularly fleshy and tasty livers. The FICATUM JECUR or 'fig-fattened goose liver', which was very much sought after, must have become such a common expression that it was shortened to FICATUM (just as the modern French say frites as an abbreviation of pommes de terre frites). To begin with, the word FICATUM probably designated only edible animal livers, with its meaning then being extended to include the human organ." </li> <li id="cite_note-Littré_1-21"><a href="#cite_ref-Littré_1_21-0">^</a> (<a href="#CITEREFLittré1863">Littré 1863</a>, p. 137): "Feûte n'est pas mieux fait que foie; seulement, il conserve le t du Latin; car on sait que foie vient de ficatum (foie d'une oie nourrie de figues, et, de là, foie en général). Foie en français, feûte en wallon, fetge en provençal, fégato en italien, hígado en espagnol, fígado en portugais, témoignent que la bouche romane déplaça l'accent du mot Latin, et, au lieu de ficátum, qui est la prononciation régulière, dit, par anomalie, fícatum avec l'accent sur l'antépénultième." </li> <li id="cite_note-22"><a href="#cite_ref-22">^</a> <a rel="nofollow" class="external text" href="http://www.etimo.it/?term=fegato&find=Cerca">Dizionario etimologico online: fégato</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20070929094552/http://www.etimo.it/?term=fegato&find=Cerca">Archived</a> 29 September 2007 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>. </li> <li id="cite_note-Ginor_5-23"><a href="#cite_ref-Ginor_5_23-0">^</a> (<a href="#CITEREFGinor1999">Ginor 1999</a>, p. 8). </li> <li id="cite_note-Ginor_6-24">^ <a href="#cite_ref-Ginor_6_24-0">a</a> <a href="#cite_ref-Ginor_6_24-1">b</a> <a href="#cite_ref-Ginor_6_24-2">c</a> <a href="#cite_ref-Ginor_6_24-3">d</a> (<a href="#CITEREFGinor1999">Ginor 1999</a>, p. 9). </li> <li id="cite_note-Davidson_1-25"><a href="#cite_ref-Davidson_1_25-0">^</a> (<a href="#CITEREFDavidson1999">Davidson 1999</a>, p. 311): "The enlarged liver has been counted a delicacy since classical times when the force-feeding of the birds was practised in classical Rome. It is commonly said that the practice dates back even further, to ancient Egypt, and that knowledge of it was possibly acquired by the Jews during their period of 'bondage' there and transmitted by them to the classical civilizations." </li> <li id="cite_note-Alford_2-26"><a href="#cite_ref-Alford_2_26-0">^</a> (<a href="#CITEREFAlford2001">Alford 2001</a>, p. 37). </li> <li id="cite_note-momentmag.com-27">^ <a href="#cite_ref-momentmag.com_27-0">a</a> <a href="#cite_ref-momentmag.com_27-1">b</a> <a href="#cite_ref-momentmag.com_27-2">c</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEileen_Lavine2013" class="citation web cs1">Eileen Lavine (18 November 2013). <a rel="nofollow" class="external text" href="https://www.momentmag.com/foie-gras-indelicate-delicacy/">"Foie Gras: The Indelicate Delicacy"</a>. Moment Magazine.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Moment+Magazine&rft.atitle=Foie+Gras%3A+The+Indelicate+Delicacy&rft.date=2013-11-18&rft.au=Eileen+Lavine&rft_id=http%3A%2F%2Fwww.momentmag.com%2Ffoie-gras-indelicate-delicacy%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-Ginor_7-28">^ <a href="#cite_ref-Ginor_7_28-0">a</a> <a href="#cite_ref-Ginor_7_28-1">b</a> (<a href="#CITEREFGinor1999">Ginor 1999</a>, p. 11). </li> <li id="cite_note-Toussaint-Samat_6-29"><a href="#cite_ref-Toussaint-Samat_6_29-0">^</a> (<a href="#CITEREFToussaint-Samat1994">Toussaint-Samat 1994</a>, p. 427). </li> <li id="cite_note-Viva-30">^ <a href="#cite_ref-Viva_30-0">a</a> <a href="#cite_ref-Viva_30-1">b</a> <a href="#cite_ref-Viva_30-2">c</a> <a href="#cite_ref-Viva_30-3">d</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://viva.org.uk/wp-content/uploads/2020/03/foiegras_factsheet.pdf">"Torture in a tin: Viva! foie-gras fact sheet"</a> (PDF). <a href="/wiki/Viva!_(organisation)" title="Viva! 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Xinhua online. 11 April 2006. Archived from <a rel="nofollow" class="external text" href="http://news.xinhuanet.com/english/2006-04/11/content_4409586.htm">the original</a> on 2 June 2007. 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Statista. Retrieved 2 May 2019.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Statista&rft.atitle=Foie+gras%3A+world+production+by+country+2014+%7C+Statistic&rft_id=https%3A%2F%2Fwww.statista.com%2Fstatistics%2F766863%2Fproduction-liver-fat-volume-world%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-:1-33">^ <a href="#cite_ref-:1_33-0">a</a> <a href="#cite_ref-:1_33-1">b</a> <a href="#cite_ref-:1_33-2">c</a> <a href="#cite_ref-:1_33-3">d</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.itavi.asso.fr/publications/note-de-conjoncture-palmipedes-gras-mars-2021">"ITAVI: Note de conjoncture Palmipèdes gras - Mars 2021"</a>. www.itavi.asso.fr. Retrieved 3 July 2023.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.itavi.asso.fr&rft.atitle=ITAVI%3A+Note+de+conjoncture+Palmip%C3%A8des+gras+-+Mars+2021&rft_id=https%3A%2F%2Fwww.itavi.asso.fr%2Fpublications%2Fnote-de-conjoncture-palmipedes-gras-mars-2021&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-34"><a href="#cite_ref-34">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.starchefs.com/features/food_debates/foie_gras/index.shtml">"Foie Gras Food Debate on StarChefs"</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Foie+Gras+Food+Debate+on+StarChefs&rft_id=http%3A%2F%2Fwww.starchefs.com%2Ffeatures%2Ffood_debates%2Ffoie_gras%2Findex.shtml&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-35"><a href="#cite_ref-35">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20080228004632/http://www.mapaq.gouv.qc.ca/NR/rdonlyres/A8B635A2-01C6-40B1-8CE3-B628A2C17F2F/5950/Bioclips13n18.pdf">"Bio Clips: L'actualité bioalimentaire"</a> (PDF). <a href="/wiki/Ministry_of_Agriculture,_Fisheries_and_Food_(Quebec)" title="Ministry of Agriculture, Fisheries and Food (Quebec)">Ministry of Agriculture, Fisheries and Food (Quebec)</a> (direction des études économiques et d'appui aux filières). Archived from <a rel="nofollow" class="external text" href="http://www.mapaq.gouv.qc.ca/NR/rdonlyres/A8B635A2-01C6-40B1-8CE3-B628A2C17F2F/5950/Bioclips13n18.pdf">the original</a> (PDF) on 28 February 2008. Retrieved 28 February 2008.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Bio+Clips%3A+L%27actualit%C3%A9+bioalimentaire&rft.pub=Ministry+of+Agriculture%2C+Fisheries+and+Food+%28Quebec%29+%28%3Cspan+title%3D%22French-language+text%22%3E%3Cspan+lang%3D%22fr%22+style%3D%22font-style%3A+normal%3B%22%3Edirection+des+%C3%A9tudes+%C3%A9conomiques+et+d%27appui+aux+fili%C3%A8res%29%3C%2Fspan%3E%3C%2Fspan%3ECategory%3AArticles+containing+French-language+text&rft_id=http%3A%2F%2Fwww.mapaq.gouv.qc.ca%2FNR%2Frdonlyres%2FA8B635A2-01C6-40B1-8CE3-B628A2C17F2F%2F5950%2FBioclips13n18.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-36"><a href="#cite_ref-36">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEdworthy2017" class="citation book cs1">Edworthy, Niall (23 March 2017). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=E1KjDQAAQBAJ&q=30%2C000+people+work+in+the+French+foie+gras+industry&pg=PT123">The Curious Bird Lover's Handbook</a>. Transworld. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4735-4399-7" title="Special:BookSources/978-1-4735-4399-7"><bdi>978-1-4735-4399-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Curious+Bird+Lover%27s+Handbook&rft.pub=Transworld&rft.date=2017-03-23&rft.isbn=978-1-4735-4399-7&rft.aulast=Edworthy&rft.aufirst=Niall&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DE1KjDQAAQBAJ%26q%3D30%252C000%2Bpeople%2Bwork%2Bin%2Bthe%2BFrench%2Bfoie%2Bgras%2Bindustry%26pg%3DPT123&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-Hungary-37">^ <a href="#cite_ref-Hungary_37-0">a</a> <a href="#cite_ref-Hungary_37-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.cee-foodindustry.com/news/ng.asp?id=49055-hungary-facing-foie">"Food Ingredients & Food Science – Additives, Flavours, Starch"</a>. 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Menu. Montreal. 15 June. 2006. </li> <li id="cite_note-92"><a href="#cite_ref-92">^</a> The New Encyclopædia, ed. Daniel Coit Gilman, Harry Thurston Peck and Frank Moore. (New York: Dodd, Mead & Company, 1903): Vol. XIII, 778. </li> <li id="cite_note-93"><a href="#cite_ref-93">^</a> William Makepeace Thackeray, Vanity Fair, Ch. 9. </li> <li id="cite_note-94"><a href="#cite_ref-94">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWebber1981" class="citation book cs1">Webber, Andrew Lloyd (30 June 1981). Cats: the songs from the musical. Faber Music. p. 109. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0881882001" title="Special:BookSources/978-0881882001"><bdi>978-0881882001</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Cats%3A+the+songs+from+the+musical&rft.pages=109&rft.pub=Faber+Music&rft.date=1981-06-30&rft.isbn=978-0881882001&rft.aulast=Webber&rft.aufirst=Andrew+Lloyd&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-95"><a href="#cite_ref-95">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFO'Brian2011" class="citation book cs1">O'Brian, Patrick (5 December 2011). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=au_T3vsNPIcC&dq=aubrey+maturin+letter+marque+strasbourg+pie&pg=PA189">The Letter of Marque (Vol. Book 12) (Aubrey/Maturin Novels)</a>. W. W. Norton & Company. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-393-06365-3" title="Special:BookSources/978-0-393-06365-3"><bdi>978-0-393-06365-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Letter+of+Marque+%28Vol.+Book+12%29+%28Aubrey%2FMaturin+Novels%29&rft.pub=W.+W.+Norton+%26+Company&rft.date=2011-12-05&rft.isbn=978-0-393-06365-3&rft.aulast=O%27Brian&rft.aufirst=Patrick&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dau_T3vsNPIcC%26dq%3Daubrey%2Bmaturin%2Bletter%2Bmarque%2Bstrasbourg%2Bpie%26pg%3DPA189&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-FDADailyValues-96"><a href="#cite_ref-FDADailyValues_96-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFUnited_States_Food_and_Drug_Administration2024" class="citation web cs1"><a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">United States Food and Drug Administration</a> (2024). <a rel="nofollow" class="external text" href="https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels">"Daily Value on the Nutrition and Supplement Facts Labels"</a>. FDA. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20240327175201/https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels">Archived</a> from the original on 27 March 2024. Retrieved 28 March 2024.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FDA&rft.atitle=Daily+Value+on+the+Nutrition+and+Supplement+Facts+Labels&rft.date=2024&rft.au=United+States+Food+and+Drug+Administration&rft_id=https%3A%2F%2Fwww.fda.gov%2Ffood%2Fnutrition-facts-label%2Fdaily-value-nutrition-and-supplement-facts-labels&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-NationalAcademiesPotassium-97"><a href="#cite_ref-NationalAcademiesPotassium_97-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNational_Academies_of_Sciences,_Engineering,_and_MedicineHealth_and_Medicine_DivisionFood_and_Nutrition_BoardCommittee_to_Review_the_Dietary_Reference_Intakes_for_Sodium_and_Potassium2019" class="citation book cs1">National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/books/NBK538102/">Dietary Reference Intakes for Sodium and Potassium</a>. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-309-48834-1" title="Special:BookSources/978-0-309-48834-1"><bdi>978-0-309-48834-1</bdi></a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/30844154">30844154</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20240509063633/https://www.ncbi.nlm.nih.gov/books/NBK538102/">Archived</a> from the original on 9 May 2024. Retrieved 21 June 2024.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Dietary+Reference+Intakes+for+Sodium+and+Potassium&rft.place=Washington%2C+DC&rft.series=The+National+Academies+Collection%3A+Reports+funded+by+National+Institutes+of+Health&rft.pub=National+Academies+Press+%28US%29&rft.date=2019&rft_id=info%3Apmid%2F30844154&rft.isbn=978-0-309-48834-1&rft.au=National+Academies+of+Sciences%2C+Engineering%2C+and+Medicine&rft.au=Health+and+Medicine+Division&rft.au=Food+and+Nutrition+Board&rft.au=Committee+to+Review+the+Dietary+Reference+Intakes+for+Sodium+and+Potassium&rft_id=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fbooks%2FNBK538102%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-cryo-98"><a href="#cite_ref-cryo_98-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSchwartzkoff2010" class="citation news cs1">Schwartzkoff, Louise (2 February 2010). <a rel="nofollow" class="external text" href="http://www.liquidnitrogen.com.au/liquid-nitrogen-articles/2010/2/2/books/">"Books – The Fat Duck Cookbook by Heston Blumenthal"</a>. <a href="/wiki/The_Sydney_Morning_Herald" title="The Sydney Morning Herald">The Sydney Morning Herald</a> (Book review).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Sydney+Morning+Herald&rft.atitle=Books+%E2%80%93+The+Fat+Duck+Cookbook+by+Heston+Blumenthal&rft.date=2010-02-02&rft.aulast=Schwartzkoff&rft.aufirst=Louise&rft_id=http%3A%2F%2Fwww.liquidnitrogen.com.au%2Fliquid-nitrogen-articles%2F2010%2F2%2F2%2Fbooks%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-sel-99"><a href="#cite_ref-sel_99-0">^</a> Nation's Restaurant News, 2004. </li> <li id="cite_note-100"><a href="#cite_ref-100">^</a> Serventi 1993, cover text. </li> <li id="cite_note-telegraph.co.uk-101">^ <a href="#cite_ref-telegraph.co.uk_101-0">a</a> <a href="#cite_ref-telegraph.co.uk_101-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="https://www.telegraph.co.uk/foodanddrink/3308864/The-goose-is-getting-fat.html">"The goose is getting fat Politically incorrect it may be, but foie gras is storming British menus. Anwer Bati reports"</a>. The Daily Telegraph. London. 1 November 2003. <a rel="nofollow" class="external text" href="https://ghostarchive.org/archive/20220111/https://www.telegraph.co.uk/foodanddrink/3308864/The-goose-is-getting-fat.html">Archived</a> from the original on 11 January 2022. Retrieved 2 May 2010.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Daily+Telegraph&rft.atitle=The+goose+is+getting+fat+Politically+incorrect+it+may+be%2C+but+foie+gras+is+storming+British+menus.+Anwer+Bati+reports&rft.date=2003-11-01&rft_id=https%3A%2F%2Fwww.telegraph.co.uk%2Ffoodanddrink%2F3308864%2FThe-goose-is-getting-fat.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-102"><a href="#cite_ref-102">^</a> ... goose liver is more delicate and less gamey tasting that its duck equivalent France: World Food By Stephen Fallon, Michael Rothschild <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-86450-021-2" title="Special:BookSources/1-86450-021-2">1-86450-021-2</a>, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-86450-021-9" title="Special:BookSources/978-1-86450-021-9">978-1-86450-021-9</a> page 49 </li> <li id="cite_note-103"><a href="#cite_ref-103">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://www.itavi.asso.fr/publications/note-de-conjoncture-palmipedes-gras-mars-2021">"Note de conjoncture Palmipèdes gras"</a> [Economic outlook for fatty waterfowl]. ITAVI (in French). March 2021. Retrieved 28 September 2024.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=ITAVI&rft.atitle=Note+de+conjoncture+Palmip%C3%A8des+gras&rft.date=2021-03&rft_id=https%3A%2F%2Fwww.itavi.asso.fr%2Fpublications%2Fnote-de-conjoncture-palmipedes-gras-mars-2021&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-104"><a href="#cite_ref-104">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20080627221326/http://www.mensvogue.com/food/articles/2006/08/21/foie_gras?currentPage=1">"Foie gras: pleasure, or murder most fowl?"</a>. <a href="/wiki/Men%27s_Vogue" title="Men's Vogue">Men's Vogue</a>. September 2005. Archived from <a rel="nofollow" class="external text" href="http://www.mensvogue.com/food/articles/2006/08/21/foie_gras?currentPage=1">the original</a> on 27 June 2008.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Men%27s+Vogue&rft.atitle=Foie+gras%3A+pleasure%2C+or+murder+most+fowl%3F&rft.date=2005-09&rft_id=http%3A%2F%2Fwww.mensvogue.com%2Ffood%2Farticles%2F2006%2F08%2F21%2Ffoie_gras%3FcurrentPage%3D1&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> (<a rel="nofollow" class="external text" href="https://web.archive.org/web/20080109002306/http://www.mensvogue.com/food/articles/2006/08/21/foie_gras?printable=true&currentPage=all">Article on one page</a>) </li> <li id="cite_note-105"><a href="#cite_ref-105">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://pacma.es/wp-content/uploads/2024/05/PE_EUROPA_9J24.pdf#page=31">"Ahora PACMA vota por mí"</a> [Now PACMA votes for me] (PDF). <a href="/wiki/Animalist_Party_with_the_Environment" title="Animalist Party with the Environment">PACMA</a> (in Spanish). 23 May 2024. p. 30. Retrieved 28 September 2024. <q>En la actualidad, solo cinco países europeos siguen produciendo foie gras: España, Bélgica, Francia, Hungría y Bulgaria. En el resto de países de Europa, su producción ha sido ilegalizada debido a su extrema crueldad. [Currently, only five European countries still produce foie gras: Spain, Belgium, France, Hungary and Bulgaria. In the rest of the countries of Europe, its production has been outlawed due to its extreme cruelty.]</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=PACMA&rft.atitle=Ahora+PACMA+vota+por+m%C3%AD&rft.pages=30&rft.date=2024-05-23&rft_id=https%3A%2F%2Fpacma.es%2Fwp-content%2Fuploads%2F2024%2F05%2FPE_EUROPA_9J24.pdf%23page%3D31&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-DeSoucey-106"><a href="#cite_ref-DeSoucey_106-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDeSoucey,_M.2010" class="citation journal cs1">DeSoucey, M. (2010). "Gastronationalism food traditions and authenticity politics in the European Union". American Sociological Review. 75 (3): 432–455. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1177%2F0003122410372226">10.1177/0003122410372226</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:29005152">29005152</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=American+Sociological+Review&rft.atitle=Gastronationalism+food+traditions+and+authenticity+politics+in+the+European+Union&rft.volume=75&rft.issue=3&rft.pages=432-455&rft.date=2010&rft_id=info%3Adoi%2F10.1177%2F0003122410372226&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A29005152%23id-name%3DS2CID&rft.au=DeSoucey%2C+M.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> <li id="cite_note-EU-107">^ <a href="#cite_ref-EU_107-0">a</a> <a href="#cite_ref-EU_107-1">b</a> <a href="#cite_ref-EU_107-2">c</a> <a href="#cite_ref-EU_107-3">d</a> <a href="#cite_ref-EU_107-4">e</a> <a href="#cite_ref-EU_107-5">f</a> <a href="#cite_ref-EU_107-6">g</a> <a href="#cite_ref-EU_107-7">h</a> <a href="#cite_ref-EU_107-8">i</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://food.ec.europa.eu/system/files/2020-12/sci-com_scah_out17_en.pdf">"Report of the EU Scientific Committee on Animal Health and Animal Welfare on Welfare Aspects of the Production of Foie Gras in Ducks and Geese"</a> (PDF).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Report+of+the+EU+Scientific+Committee+on+Animal+Health+and+Animal+Welfare+on+Welfare+Aspects+of+the+Production+of+Foie+Gras+in+Ducks+and+Geese&rft_id=https%3A%2F%2Ffood.ec.europa.eu%2Fsystem%2Ffiles%2F2020-12%2Fsci-com_scah_out17_en.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> (277 KB) </li> <li id="cite_note-Hoffmann,_1992a-108"><a href="#cite_ref-Hoffmann,_1992a_108-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHoffmann,_E.1992" class="citation journal cs1">Hoffmann, E. 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Retrieved 11 October 2023.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=L214&rft.atitle=Le+gavage+interdit+%C3%A0+travers+le+monde&rft.date=2019-11-12&rft.au=L214&rft_id=https%3A%2F%2Fwww.l214.com%2Fstop-foie-gras%2Fle-gavage-interdit-a-travers-le-monde%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"><code class="cs1-code">{{<a href="/wiki/Template:Cite_web" title="Template:Cite web">cite web</a>}}</code>: CS1 maint: numeric names: authors list (<a href="/wiki/Category:CS1_maint:_numeric_names:_authors_list" title="Category:CS1 maint: numeric names: authors list">link</a>) </li> <li id="cite_note-139"><a href="#cite_ref-139">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://www.la-croix.com/Monde/Ameriques/En-Californie-fin-bataille-foie-gras-2019-01-08-1200993912">"En Californie, la fin de la bataille du foie gras"</a>. 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Retrieved 11 October 2023.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=La+Croix&rft.atitle=En+Californie%2C+la+fin+de+la+bataille+du+foie+gras&rft.date=2019-01-08&rft.issn=0242-6056&rft_id=https%3A%2F%2Fwww.la-croix.com%2FMonde%2FAmeriques%2FEn-Californie-fin-bataille-foie-gras-2019-01-08-1200993912&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=41" title="Edit section: References">edit</a>]</div> Books <style data-mw-deduplicate="TemplateStyles:r1239549316">.mw-parser-output .refbegin{margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li{margin-left:0;padding-left:3.2em;text-indent:-3.2em}.mw-parser-output .refbegin-hanging-indents ul,.mw-parser-output .refbegin-hanging-indents ul li{list-style:none}@media(max-width:720px){.mw-parser-output .refbegin-hanging-indents>ul>li{padding-left:1.6em;text-indent:-1.6em}}.mw-parser-output .refbegin-columns{margin-top:0.3em}.mw-parser-output .refbegin-columns ul{margin-top:0}.mw-parser-output .refbegin-columns li{page-break-inside:avoid;break-inside:avoid-column}@media screen{.mw-parser-output .refbegin{font-size:90%}}</style><div class="refbegin" style=""> <ul><li>Larousse Gastronomique, by Prosper Montagne (Ed.), Clarkson Potter, 2001. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-609-60971-8" title="Special:BookSources/0-609-60971-8">0-609-60971-8</a>.</li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAlford2001" class="citation book cs1">Alford, Katherine (2001). Caviar, Truffles, and Foie Gras. Chronicle Books. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8118-2791-1" title="Special:BookSources/978-0-8118-2791-1"><bdi>978-0-8118-2791-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Caviar%2C+Truffles%2C+and+Foie+Gras&rft.pub=Chronicle+Books&rft.date=2001&rft.isbn=978-0-8118-2791-1&rft.aulast=Alford&rft.aufirst=Katherine&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBett2003" class="citation book cs1">Bett, Henry (2003). Wanderings Among Words. Kessinger Publishing. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7661-7792-5" title="Special:BookSources/978-0-7661-7792-5"><bdi>978-0-7661-7792-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Wanderings+Among+Words&rft.pub=Kessinger+Publishing&rft.date=2003&rft.isbn=978-0-7661-7792-5&rft.aulast=Bett&rft.aufirst=Henry&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDavidson1999" class="citation book cs1">Davidson, Alan (1999). <a rel="nofollow" class="external text" href="https://archive.org/details/oxfordcompaniont00davi_0">The Oxford Companion to Food</a>. Oxford University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-211579-9" title="Special:BookSources/978-0-19-211579-9"><bdi>978-0-19-211579-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Oxford+Companion+to+Food&rft.pub=Oxford+University+Press&rft.date=1999&rft.isbn=978-0-19-211579-9&rft.aulast=Davidson&rft.aufirst=Alan&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Foxfordcompaniont00davi_0&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFaas2002" class="citation book cs1">Faas, Patrick (2002). <a rel="nofollow" class="external text" href="https://archive.org/details/isbn_9780312239589">Around the Table of the Romans: Food and Feasting in Ancient Rome</a>. Palgrave Macmillan. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-312-23958-9" title="Special:BookSources/978-0-312-23958-9"><bdi>978-0-312-23958-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Around+the+Table+of+the+Romans%3A+Food+and+Feasting+in+Ancient+Rome&rft.pub=Palgrave+Macmillan&rft.date=2002&rft.isbn=978-0-312-23958-9&rft.aulast=Faas&rft.aufirst=Patrick&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fisbn_9780312239589&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGiacosa1994" class="citation book cs1">Giacosa, Ilaria Gozzini (1994). A Taste of Ancient Rome. University of Chicago Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-226-29032-4" title="Special:BookSources/978-0-226-29032-4"><bdi>978-0-226-29032-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+Taste+of+Ancient+Rome&rft.pub=University+of+Chicago+Press&rft.date=1994&rft.isbn=978-0-226-29032-4&rft.aulast=Giacosa&rft.aufirst=Ilaria+Gozzini&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGinor1999" class="citation book cs1">Ginor, Michael A. (1999). Foie Gras: A Passion. John Wiley & Sons. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-471-29318-7" title="Special:BookSources/978-0-471-29318-7"><bdi>978-0-471-29318-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Foie+Gras%3A+A+Passion&rft.pub=John+Wiley+%26+Sons&rft.date=1999&rft.isbn=978-0-471-29318-7&rft.aulast=Ginor&rft.aufirst=Michael+A.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLangslow2000" class="citation book cs1">Langslow, David R. (2000). Medical Latin in the Roman Empire. Oxford University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-815279-8" title="Special:BookSources/978-0-19-815279-8"><bdi>978-0-19-815279-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Medical+Latin+in+the+Roman+Empire&rft.pub=Oxford+University+Press&rft.date=2000&rft.isbn=978-0-19-815279-8&rft.aulast=Langslow&rft.aufirst=David+R.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLittré1863" class="citation book cs1 cs1-prop-foreign-lang-source">Littré, Maximilien Paul Emile (1863). Histoire de la langue française: Études sur les origines, l'étymologie, la grammaire (in French). Didier.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Histoire+de+la+langue+fran%C3%A7aise%3A+%C3%89tudes+sur+les+origines%2C+l%27%C3%A9tymologie%2C+la+grammaire&rft.pub=Didier&rft.date=1863&rft.aulast=Littr%C3%A9&rft.aufirst=Maximilien+Paul+Emile&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMcGee2004" class="citation book cs1">McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-684-80001-1" title="Special:BookSources/978-0-684-80001-1"><bdi>978-0-684-80001-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=On+Food+and+Cooking%3A+The+Science+and+Lore+of+the+Kitchen&rft.pub=Scribner&rft.date=2004&rft.isbn=978-0-684-80001-1&rft.aulast=McGee&rft.aufirst=Harold&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFServenti1993" class="citation book cs1">Serventi, Silvano (1993). La grande histoire du foie gras. Flammarion. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-2-08-200542-5" title="Special:BookSources/978-2-08-200542-5"><bdi>978-2-08-200542-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=La+grande+histoire+du+foie+gras&rft.pub=Flammarion&rft.date=1993&rft.isbn=978-2-08-200542-5&rft.aulast=Serventi&rft.aufirst=Silvano&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFToussaint-Samat1994" class="citation book cs1">Toussaint-Samat, Maguelonne (1994). <a rel="nofollow" class="external text" href="https://archive.org/details/historyoffood0000tous">History of Food</a>. Blackwell Publishing Professional. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-631-19497-2" title="Special:BookSources/978-0-631-19497-2"><bdi>978-0-631-19497-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=History+of+Food&rft.pub=Blackwell+Publishing+Professional&rft.date=1994&rft.isbn=978-0-631-19497-2&rft.aulast=Toussaint-Samat&rft.aufirst=Maguelonne&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fhistoryoffood0000tous&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWalter2006" class="citation book cs1">Walter, Henriette (2006). <a rel="nofollow" class="external text" href="https://archive.org/details/frenchinsideoutw0000walt">French Inside Out: The French Language Past and Present</a>. Routledge. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-415-07670-8" title="Special:BookSources/978-0-415-07670-8"><bdi>978-0-415-07670-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=French+Inside+Out%3A+The+French+Language+Past+and+Present&rft.pub=Routledge&rft.date=2006&rft.isbn=978-0-415-07670-8&rft.aulast=Walter&rft.aufirst=Henriette&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Ffrenchinsideoutw0000walt&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li></ul> Articles <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFabricant2004" class="citation journal cs1">Fabricant, Florence (2004). "Peppering with salt: chefs find favor with gourmet versions of common seasoning". Nation's Restaurant News. 38 (9): 36.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Nation%27s+Restaurant+News&rft.atitle=Peppering+with+salt%3A+chefs+find+favor+with+gourmet+versions+of+common+seasoning&rft.volume=38&rft.issue=9&rft.pages=36&rft.date=2004&rft.aulast=Fabricant&rft.aufirst=Florence&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2>[<a href="/w/index.php?title=Foie_gras&action=edit&section=42" title="Edit section: External links">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/60px-Wiktionary-logo-en-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/80px-Wiktionary-logo-en-v2.svg.png 2x" data-file-width="512" data-file-height="512" /></div> <div class="side-box-text plainlist">Look up <a href="https://en.wiktionary.org/wiki/Special:Search/foie_gras" class="extiw" title="wiktionary:Special:Search/foie gras">foie gras</a> in Wiktionary, the free dictionary.</div></div> </div> <ul><li><a rel="nofollow" class="external text" href="https://www.mirror.co.uk/news/uk-news/video-cruelty-chef-gordon-ramsays-2688593">Video of foie gras production.</a></li></ul> <div class="mw-heading mw-heading3"><h3 id="Scientific_studies">Scientific studies</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=43" title="Edit section: Scientific studies">edit</a>]</div> <ul><li>Report of the EU Scientific <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://food.ec.europa.eu/system/files/2020-12/sci-com_scah_out17_en.pdf">"Committee on Animal Health and Animal Welfare on Welfare Aspects of the Production of Foie Gras in Ducks and Geese"</a> (PDF).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Committee+on+Animal+Health+and+Animal+Welfare+on+Welfare+Aspects+of+the+Production+of+Foie+Gras+in+Ducks+and+Geese&rft_id=https%3A%2F%2Ffood.ec.europa.eu%2Fsystem%2Ffiles%2F2020-12%2Fsci-com_scah_out17_en.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFoie+gras" class="Z3988"> (277 <a href="/wiki/Kibibyte" class="mw-redirect" title="Kibibyte">KiB</a>)</li></ul> <div class="mw-heading mw-heading3"><h3 id="Alternatives">Alternatives</h3>[<a href="/w/index.php?title=Foie_gras&action=edit&section=44" title="Edit section: Alternatives">edit</a>]</div> <ul><li><a rel="nofollow" class="external text" href="http://news.bbc.co.uk/1/hi/magazine/6301715.stm">Foie Gras without force-feeding</a></li> <li><a rel="nofollow" class="external text" href="http://news.scotsman.com/uk.cfm?id=1883412007">Faux Gras – "Foie Gras Without The Cruelty"</a></li> <li><a rel="nofollow" class="external text" href="https://www.aviwell.fr/en/discovery/">Foie Gras history and using microbiome manipulation without forced feeding</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20191205050416/https://www.aviwell.fr/en/discovery/">Archived</a> 5 December 2019 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></li> <li><a rel="nofollow" class="external text" href="http://www.ted.com/index.php/talks/dan_barber_s_surprising_foie_gras_parable.html">Chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras</a></li> <li><a rel="nofollow" class="external text" href="https://web.archive.org/web/20090813080505/http://www.time.com/time/nation/article/0,8599,1915601,00.html">Can Ethical Foie Gras Happen in America?</a> TIME, 12 August 2009</li></ul> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style 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