Libamáj is a creamy and velvety delicacy made from processed liver of a goose or a duck. This gourmet specialty can be found raw, tinned, or in jars. In Hungarian restaurants, goose liver is typically pan-fried and served in a variety of interesting combinations: with flambéed apples, caramelized pears, mushroom salad, rice, or mashed potatoes.

Hungarian foie gras is world-famous, and the country is the world’s second-largest foie gras producer.