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]
Saint Patrick's Day Saint Patrick's Day, or the Feast of Saint Patrick (Irish: Lá Fhéile Pádraig, "the Day of the Festival of Patrick"), is a cultural and religious celebration held on 17 March, the traditional death date of Saint Patrick (c. AD 385–461), the foremost patron saint of Ireland.