A. An old fashioned, humble French stew made with rabbit marinated in red wine for 2 days
B. The traditional process of making foie gras by force-feeding geese to swell their livers
C. A type of pork hash, a specialty of southern France, generally consumed with glasses of Armagnac
D. An ancient method of tempering chocolate so that the chocolate is smooth and silky
Gavage is the process of force-feeding geese and ducks to swell their livers to make the French delicacy foie gras (the words mean “fatty liver”). The process is highly controversial, with critics asserting that the practice is both unethical and cruel because it involves forcing feeding tubes down the animals’ throats.