Pâté de Foie Gras

Pâté de Foie Gras is a luxurious French delicacy made from the liver of a duck or goose that has been specially fattened. The liver is typically cooked with seasonings, sometimes mixed with other ingredients like truffles or brandy, and served as a smooth, rich spread. It is a hallmark of haute cuisine, often associated with festive occasions and fine dining.

🍽️ Nutrition at a glance

This dish is exceptionally high in fat, particularly saturated fat, and is also a good source of protein. A typical serving provides a significant amount of calories, along with key nutrients like Vitamin A, Vitamin B12, and iron.

Nutrition breakdown

Calories	175 kcal
Protein	4.5 g
Carbs	1.5 g
Fat	17 g
Fiber	0 g
Sugar	0.5 g
Sodium	350 mg
Vitamin A	900 µg RAE
Vitamin B12	2.0 µg
Iron	2.5 mg
Copper	0.3 mg
Selenium	15 µg
Phosphorus	90 mg
Zinc	1.0 mg
Niacin (B3)	3.0 mg

Per 1 slice (50 g) · estimated, varies by recipe

💡 What's interesting

Culturally, foie gras is a symbol of French gastronomy and luxury, but its production via force-feeding (gavage) is a subject of significant ethical debate and legal restrictions in several countries. Nutritionally, it is one of the most calorie-dense foods, offering a concentrated source of fat-soluble vitamins.