Skip to main content

What Is Foie Gras

Albertina Roca
  |   June 30, 2016   |  

Foie gras comes from the French and the definition literally means, “fat liver”. Which is exactly what foie gras is: the liver of a goose or duck that has been specially fattened.

Ducks and geese are designed to gorge on food right before they migrate, naturally “fattening” and expanding their liver to pull them through their voyage. The process of foie gras imitates this process using a technique known as “gavage”.

So how is foie gras made? The process of making foie gras is surprisingly simple: the geese or duck are raised just like any other fowl, given feed and allowed to eat grasses. At about 13 weeks, the animals begin the gavage process, where they are fed through a flexible plastic tube that’s inserted into their mouth and down their esophagus, and drops a fixed amount of food into the stomach. This lasts about two weeks, after which the animals are processed and the fattened, buttery liver removed.

The fresh liver or fresh foie gras is typically cooked by pan-searing, but it can also be made into a variety of preparations, like mousses, terrines, blocs or torchons, sometimes mixed with duck fat or duck meat.


There are currently no ratings for this item. Be the first to rate this item.


Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!


Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.


With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

Read More
My socials:
  • LinkedIn
Send Me a Message: facebook

Questions and Answers

visit our family of brands
Steaks And Game
For steak and meat lovers.
Gourmet Food World
The chef's ingredient marketplace.