Foie gras (i/ˌfwɑːˈɡrɑː/, French for “fat liver”) is a food product made of the liver of a duck or goose that has been specially fattened. By French law,[1] foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a gavage, although in Spain[2] and other countries outside of France it is occasionally produced using natural feeding.[3]