Alsatian goose
The Alsatian goose, or L'oie d'Alsace, is a breed of goose developed in the Alsace Region of France. This is a small goose breed used primarily to develop fatty livers by forced feeding. Geese selected for this purpose have shorter legs and wider bodies, allowing development of internal organs, especially the liver. This is the process used for making Pâté de Foie Gras. Geese not deemed usable for this process can be roasted or used for other recipes.
References
 | This poultry article is a stub. You can help Wikipedia by expanding it. |
 | This goose article is a stub. You can help Wikipedia by expanding it. |