Goose liver (domestic goose) is a food of animal origin that falls within the group of offal.
With reference to the fifth quarter of the animal - which also includes products such as: offal, tripe, pork rinds, heart as food, brain as food, spleen as food, tongue as food, nerves, etc. - the liver is probably one of the most consumed cuts in Italy and abroad. "Goose" is very popular especially in France, where "it is customary to subject the animals to forced overfeeding - making them sick with dietary hepatic steatosis - to obtain the so-called" foie gras "or fatty goose liver. With foie gras, always in the French cuisine, it is prepared the "paté de foie gras." Note: many mistakenly use foie gras and pate de foie gras as synonyms, however, while the former is an ingredient, the latter is a real recipe.
