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 enlarges their livers, resulting in a rich and buttery flavor. It is often served as a pâté, mousse, or in slices, and is popular in French cuisine. 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 culinary delicacy.