Foie gras (pronounced ˈfwä-ˈgrä, French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened, typically through gavage (force-feeding) corn. It
is a delicacy in French cuisine. Foie gras' flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and often is served as an accompaniment to another food item, such as steak.
France is the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China. Gavage
-based foie gras production is controversial and considered by some to be cruel. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras.