Foie gras means, in English, literally, fatty (gras), and liver (foie), and describes the liver of a goose or duck, or sometimes a chicken, intensively fed (and legally, in F
…rance and some other countries, force-fed) with grain in order to produce an enlarged liver with a particularly delicate flavor and texture. This type of product is produced by natural feeding in some countries, while in Hungary it is widely produced using the same methods as in France. Pâté de foie gras is a paste or spread made from foie gras, usually with cognac, and sometimes truffles and veal; outside France it is generally cheaper to buy and more readily available than the foie itself. Force-feeding birds in order to produce a fat liver is an ancient method of farming, with recorded evidence of the practice going back thousands of years. It is now widely considered to be an unacceptable farming practice, as are many other previously accepted methods of farming both animals and plants. (MORE) 
