Foie gras is a pate made from fatted duck or goose liver. The liver is marinated in wine and seasonings and then cooked by baking or other means, depending on the producer.
To produce the fatted liver used to make foie gras, farmers force-feed geese or ducks until their livers become fatty. Foie gras is typically served cold on buttered toast and paired with Sauternes, a wine from the Sauternais region of Bordeaux, France.
Ancient Egyptians, Greeks and Romans all produced versions of foie gras. The delicacy remains controversial due to the way that fatted liver is produced, says Huffington Post.