Chicken liver is similar in use to beef liver: it makes a perfect match with onions, can be transformed into pâtés, terrines or savory pies, and it also pairs well with polenta and rice. Goose or duck liver, called foie gras, is a traditional delicacy of French cuisine. The production and commercialization of foie gras was prohibited in São Paulo, in 2015, until a court decision is approved to allow it back into the market. Compared to goose, duck liver has a somewhat coarser texture and a more pronounced flavor. In Brazil, the production of poultry liver concentrates in the South.