Foie gras du canard 🦆 (duck). 鴨のフォアグラ。A true luxury. A delicacy. Goose/duck liver that has been fattened by “gavage”: force feeding, a practice that traces back to the ancient Egyptians some 5,000 years ago. Usually prepared into mousse, parfait, or pâté. Foie gras is refined, delicate, soft, rich, buttery, with a high fat content, a beefy flavor, and melting texture. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France." Gavage has been controversial and some people find it morally objectionable. Served at a French restaurant right outside of Genève.