foie gras

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foie gras

 (fwä grä′)
n. pl. foie gras
The fattened liver of a force-fed goose or sometimes duck, usually served sliced or as a pâté.

[French : foie, liver (from Old French, from Vulgar Latin *ficatum, alteration of Latin fīcātum, liver of an animal fattened on figs, from fīcus, fig) + gras, fat, fatty (from Old French, from Latin crassus, thick, fat).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

foie gras

(French fwa ɡrɑ)
n
(Cookery) See pâté de foie gras
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

foie gras

(fwɑ ˈgrɑ)
n.
the liver of specially fattened geese or ducks, esp. in the form of a pâté.
[1810–20; < French: literally, fat liver]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

foie gras

The preserved livers of specially fattened ducks or geese.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.foie gras - a pate made from goose liver (marinated in Cognac) and truffles
pate - liver or meat or fowl finely minced or ground and variously seasoned
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
Foie GrasGänsestopfleber
hanhenmaksa
foie gras
フォアグラ
gåselever

foie gras

[ˌfwɑːˈgrɑː] nfoie m gras
Collins English/French Electronic Resource. © HarperCollins Publishers 2005