where does pate de foie gras come from
Foie gras Foie gras (/ˌfwɑːˈɡrɑː/ ( listen), French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened. By French law,[1] foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain[2] and other countries, it is occasionally produced using natural feeding.[3] Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.[4]
Ex gratia Ex gratia (/ˌɛks ˈɡreɪʃiə/;[1] also spelled ex-gratia) is Latin for "by favour", and is most often used in a legal context. When something has been done ex gratia, it has been done voluntarily, out of kindness or grace. In law, an ex gratia payment is a payment made without the giver recognising any liability or legal obligation.