Foie gras and pate are both made from the liver of a duck or goose. However, in order to make foie gras, the bird’s liver is fattened by force-feeding it with grains through a tube that is inserted down its throat. This causes the liver to become enlarged and tender. Pate is made from naturally fattened duck or goose livers.
The difference between foie gras and pate lies in how each product is prepared. Foie gras is the gourmet delicacy made by force-feeding geese or ducks for several weeks prior to slaughtering them.
The resulting fattened liver has a creamy texture and rich flavor that makes it an expensive ingredient in gourmet cuisine. Pate is made by cooking duck or goose livers with herbs and spices before straining out the solids and mashing them into a paste-like consistency.
Last modified: October 2, 2022