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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)
(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)
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.
The preserved livers of specially fattened ducks or geese.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited