The French term "Foie Gras" literally means "fat liver" of specially fattened geese and ducks. One must not mistake the genuine "Foie Gras" for what is commonly called "Pâtés". Indeed, the term "Pâtés" may be used in a general description applied universally to a mixture of meats, all kinds of livers, fish or vegetables, which may very well be of first class quality but nevertheless beyond any comparison with the genuine Goose or Duck Liver "Foie Gras"

A little History: Foie Gras, The Pinnacle of Excellence
Foie Gras is a delicacy deeply rooted in Western gastronomic tradition. 2,500 BC Egyptians noticed that geese and ducks, before migrating, gorged themselves and developed an oversized delicious liver. Later the ancient Greeks and Romans liked to overfeed their geese with a diet of figs so the livers would take on the sweetness of the fruit. Jewish people used goose fat as an alternative to pork lard.
In France Gascogny, Alsace and Périgord are the regions known for mastering the art of Foie Gras from raising the animals to transform the whole mass into a culinary triumph. Truffles provide a delicious counterpoint to the delicate texture of the Foie Gras.

The Art and Manner of Serving Foie Gras:
1-1/2 oz. per person. (Slices of 1/4 inch)
The excellence of the Foie Gras speaks for itself. With such a noble product, simplicity is the key. Foie Gras should be presented in its pure excellence with a simple seasoning of white pepper and sea salt and nothing else. Serve Foie Gras, as an appetizer while the palate is still capable of discerning the subtle taste of this heavenly dish.
Take it out of the refrigerator half an hour before serving. Open the can at both ends and push the Foie Gras out of the can. Slice it with a very sharp knife. In order to slice evenly and smoothly, dip the blade in hot water between each slice.
Arrange the slices on a platter with lettuce leaves and cherry tomatoes as garnishes.
You can also roughly spread the Foie Gras on toasted bread, salted brioche or country style loaf.
As for the Wine: Sweet Whites are generally preferred :
- from the South West of France: Sauternes, Barsac, Montbazillac
- from Alsace: Gewürztraminer and Riesling
- from Burgundy: Chablis, Meursault, Pouligny
- from the Loire : Sancerre, Quincy, Coteaux du Layon or Quart de Chaumes
Yet some French prefer an old Port Wine, a Banyuls or a Pineau Blanc
The marriage between Foie Gras and Champagne is also delightful.
It is good for you : Several years ago the New York Times reported on the result of a ten-years study that focused on the Gascon Diet, which is one of the highest in saturated fat in the industrialized world. The Gascons have the lowest rate of death by heart disease in France - about a quarter of what it is in the USA. The scientists pointed out that goose and duck fat is more similar to olive oil than to butter. And then of course there is all the healthful red wine they drink with tannin, which helps clean their arteries.
So, do not worry about your cholesterol level when feasting on Foie Gras!