Foie gras is a paté made from the fatty liver of a duck or goose (up to ten times its normal size). It is described as having a flavour that is rich, buttery, and delicate, unlike duck or goose liver. Foie gras can be purchased whole or prepared as mousse, parfait, or paté; it can also be served as a side dish with another dish, such as steak. The ancient Egyptians discovered that many birds could be fattened through forced overfeeding as far back as 2500 BCE. The majority of high-quality foie gras is produced in the southwest of France, around the city of Bordeaux.
