Glossary

Literally French for 'fat liver', but usually used to refer to the rich pâté made from the liver of ducks and geese that have been force-fed and fattened until their livers become enlarged. It is a great French delicacy - and very expensive. After preparation, the livers are marinated in armagnac, port or madeira, depending on the chef's recipe. They are then stuffed with black truffle, pressed into a terrine, sprinkled with salt and sealed. The dish is baked in a bain-marie and then chilled. The flavour is rich and the texture silky smooth. Foie gras is usually served in thin slices at the start of a meal with a sweet wine. It is also available in tins.