foie gras

Borrowed from French foie gras (literally “fat liver”).

• (UK) IPA^(key): /ˌfwɑː ˈɡɹɑː/
• (US) IPA^(key): /ˌfwɑ ˈɡɹɑ/

• Audio (US)

  (file)

foie gras (countable and uncountable, plural foies gras)

1. The fattened liver of geese or ducks, used for gourmet cooking.
   • 1901, The Picayune’s Creole Cook Book, second edition, New Orleans, La.: The Picayune, page 130, columns 1–2:

     Foies Gras are now sold in cans in every large grocery establishment in the United States. […] Bake this paste, and then fill in with the foies gras.

   • 1907, “Poultry”, in A Guide to Modern Cookery, London: William Heinemann Ltd., translation of Le guide culinaire by Auguste Escoffier, section “1726—Foie Gras”, page 547:

     Foies gras are supplied either by geese or ducks.

   • 1948, Town & Country, page 166:

     Many foies gras put up by French canneries aren’t really French at all.

   • 1963, Réalités, section “Louisa Porter’s Comments”, page 87, column 3:

     Fresh duck foies gras are so highly prized in the southwest of France […]

• foie (shortening) (colloquial)

• foie

• Figeroas

foie (“liver”) +‎ gras (“fat”). Literally, “fat liver”.

• IPA^(key): /fwa ɡʁa/, /fwa ɡʁɑ/

• Audio

  (file)

foie gras m (plural foies gras)

1. foie gras (fattened liver of geese or ducks)

foie gras on the French Wikipedia.Wikipedia ^fr

Unadapted borrowing from French foie gras (literally “fat liver”).

• Rhymes: -a

foie gras m (uncountable)

1. foie gras (fattened liver of geese or ducks)

From French foie gras (literally “fat liver”).

• IPA^(key): /ˌfwa ˈɡɾa/ [ˌfwa ˈɣ̞ɾa]

foie gras m (uncountable)

1. foie gras

• “foie gras”, in Diccionario de la lengua española, Vigésima tercera edición, Real Academia Española, 2014