Foie gras is a French delicacy 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 causes their livers to enlarge significantly. This rich and buttery dish is often served as a pâté, mousse, or in slices, and is known for its unique flavor and smooth texture. The production of foie gras has sparked ethical debates due to concerns about animal welfare. Critics argue that the feeding process, known as gavage, can be inhumane, while supporters emphasize its cultural significance and culinary value in French cuisine.