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Foie gras (i/ËŒfwÉ'ːˈɡrÉ'ː/; French: [fwa ɡʁÉ']); 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, foie gras is defined as the liver of a duck fattened by force feeding corn with a gavage, although outside of France it is occasionally produced using natural feeding. A pastry containing pâté de foie gras and bacon, or pâté de foie gras tout court, was formerly known as "Strasbourg pie" (or "Strasburg pie") in English on account of that city's being a major producer of foie gras. --Wiki

Foie gras "en cocotte" with mustard seeds and spring onions in duck juice.