Duck liver, commonly called foie gras (french), is a delicacy made by force feeding cornmeal to ducks in a process known as gavage in an effort to make their livers larger and richer. This food is not without controversy, as some feel this amounts to animal cruelty. There has been some movement by cities and states to curtail both the production and sale of this food, although the American Veterinary Medical Association maintains that gavage may be performed humanely. Regardless of the controversy, duck liver offers much in the way of nutrition. Duck meat nutrition value is quite surprising. This meat houses a ton of nutrients, including a vast variety of different Minerals and Vitamins. These Minerals include Phosphorous, Selenium, Zinc, Magnesium, Manganese, and Phosphorous, Potassium, Calcium and Sodium. As for Vitamins, Duck meat contains Niacin, Riboflavin, Thiamine, Pantothenic Acid, Folate, Vitamin A, Vitamin E, Vitamin K and B Vitamins which include, B6 and B12. Duck meat is also a rich source of Protein!
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