Foie Gras

The fattened liver of a goose or duck. The rich, buttery flavor of foie gras makes it a delicacy popular in French cuisine. It is prepared over low heat, as the fat has a lower melting point than other animal fats, and oftern served in mousses, terrines, and pates. Some people have ethical objections to foie gras because the foul are often force-fed, a practice known as gavage.