For ethical reasons, foie gras is rarely offered today. However, there are also livers from animals that were not force-fed (stuffed) but that, according to their nature, have eaten up a sufficient supply of fat for the journey as a migratory bird.
They have the nickname "foie gras" precisely because of the reprehensible fattening method. However, if duck or goose has not been stuffed, the food should be called what it is: a fatty liver (foie gras).
Fatty livers were already considered a delicacy in ancient Egypt.
One of the most common uses of goose liver is in its . . .