Abstract
Abstract Foie gras (fattened liver of geese) is a traditional Hungarian product. As a high priced premium quality food, it is exposed to the risk of adulteration. A common method for that is mixing goose foie gras with either turkey or chicken liver in processed food such as pâté or liver paste. In the fresh form, duck foie gras could possibly be used to deceive consumers, because distinction between goose and duck foie gras by the appearance or taste can be extremely difficult, even for the experienced professionals.
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