Foie gras is part of the protected cultural and gastronomic heritage of France. By 'foie gras', we mean the liver of a duck or a goose fattened specifically for eating.
There are lots of misconceptions regarding the force-feeding of birds in order to attain the most ‘desirable’ tasting foie gras. A French producer recently insisted that force-feeding ducks, which dates back to around 2500 BC, causes the birds no suffering and said, ‘Our mantra is respect. Respect for the environment, respect for the birds, respect for the customers. You cannot force-feed a duck if it is afraid or suffering.’
Et voilà, bon appétit!