Foie gras [fwa gaa] (French for "fat liver") is the fattened liver of a duck or goose that has been overfed.
I can’t remember what exactly got us started on this topic, but I’m pretty sure it went from me wearing an orange top, to good Thai food, to eating breakfast at a shebeen (as I did last Saturday) and came right back round to edible bodily entrails. As conversations tend to do.
So, to paraphrase my source of information, foie gras is “the squishy engorged liver of a duck or goose, which is then mushed into a smooth innard mousse-type pate.”
Nauseating. I’d hate to be on the duck’s tail end of that process.
You learn something every day.
On the subject of ducks: did you know that there are Egyptian geese swanning around Rosebank? Cos there are - I saw them with my own eyes.