The primary ingredient found in traditional foie gras is the liver of a duck or goose that has been specially fattened through a process known as gavage, which involves feeding the birds a high-starch diet. This delicacy is highly regarded in French cuisine for its rich, buttery flavor and smooth texture. The production of foie gras has a long history in France, where it is often served as a pâté or mousse and accompanied by sweet and savory flavors. The practice of producing foie gras has sparked ethical debates regarding animal treatment, leading to discussions about culinary traditions and animal welfare.