Goose liver, often referred to as foie gras, is a delicacy made from the liver of a goose that has been specially fattened. This process, known as gavage, involves feeding the birds a high-starch diet to enlarge their livers, resulting in a rich and buttery flavor. Goose liver is commonly used in gourmet dishes and can be served as a pâté, mousse, or simply sautéed. The production of goose liver is a traditional practice in regions like France, where it is highly regarded in culinary circles. While it is celebrated for its unique taste and texture, the methods used in its production have sparked ethical debates regarding animal welfare.