Foie gras (French for 'fat liver') is made from the livers of ducks or geese. It may be formed into a mousse, paté or parfait (a very smooth paté).
In France, foie gras is produced from ducks and geese that have been artificially fattened by force-feeding through a tube, a process known as gavage. However, it is possible to produce foie gras using more natural methods.
Gavage is a very controversial method of production which has been condemned by animal rights and welfare groups.