Foie gras is made from duck that has been fattened for how many days?

Foie gras is a delicacy made from the liver of a duck that has been specially fed, typically through a process known as "gavage." The traditional method involves fattening the duck for a specific period to enhance the liver's fatty content, which creates the rich, buttery texture characteristic of foie gras.

The correct number of days for fattening the duck is generally around 12 days, which allows for optimal liver fattening without leading to health issues for the bird. This period is critical as it ensures that the liver becomes sufficiently enlarged, producing the desired flavor and texture that makes foie gras so prized.

Other durations such as 10, 14, and 16 days fall outside the optimal timeframe associated with high-quality foie gras production, which can impact both the quality of the liver and the welfare of the animal.