Foie Gras is a luxury food product made from the liver of a duck or goose that has been specially fattened. The process involves feeding the birds a high-starch diet, which leads to the enlargement of their livers. This results in a rich, buttery flavor and a smooth texture, making it a sought-after delicacy in many cuisines, particularly in French gastronomy. The production of Foie Gras has sparked ethical debates due to concerns about animal welfare. Critics argue that the force-feeding process, known as gavage, can cause suffering to the birds. As a result, some regions have banned its production, while others continue to celebrate it as a traditional culinary art.